Spinach Breakfast Loaf

I’ve got a meeting first thing every single day this week (lucky me) so yesterday was wracking my brains for a quick breakfast I could pack in my bag and eat on the go, rather than at my desk.  I really enjoyed a spinach and egg pea protein omelette thing I made last week (see my breakfast-ideas-post) so I wondered if I added almond flour this could be made into a loaf of bread which I could slice off each day and top with a mashed avocado.  Well, here is the result!

Not bad for a first attempt!  I think this recipe certainly could be improved – the taste was awesome, but the texture needs a little more work.  Perhaps there were too many eggs, or maybe I could have whisked the eggs with an electric whisk so it was a bit lighter?  Anyway, the spirit of this blog is that it follows my culinary adventures – so here is the recipe preserved for posterity!

Ingredients (makes about 10-12 slices)

  • 4 Eggs
  • 1 cup of ground almonds
  • 1/2 cup of ground flaxseed
  • 1/4 cup of Pulsin Pea Protein
  • 1/4 cup of lemon infused olive oil
  • 1/2 cup of water
  • 2 tsps of Gluten free baking powder
  • black pepper and tsp dried parsley to season
  • hemp seeds


  • Whisk the eggs by hand and combine with the ground almonds and flaxseed and baking powder.
  • Add the pea protein, water and olive oil and stir well.
  • Shred the spinach and lightly wilt (I did it quickly in the microwave, don’t let it get soggy)
  • Stir the spinach into the batter along with seasoning of choice.  I used black pepper and dried parsley.
  • Pour into greased loaf tin (I use an olive oil spray in a silicone tray).  Sprinkle with hemp seeds.
  • Bake in a pre-heated over for 1 hour at 180 degrees C.
  • Cool, then pop out of tin, (the loaf should sound hollow if you tap the bottom) slice and serve!.
Top picture shows a transect of the loaf.  The funny shape is because my silicone tray is so cheap it doesn’t hold it’s shape very well if the mixture is heavy.  Note to self:  buy a new one!  Bottom picture shows 2 slices, which I then topped with a mashed avocado and some almond butter for my breakfast this morning (below).  Yum.  Smoked Salmon on top would be another yum addition!

2 thoughts on “Spinach Breakfast Loaf

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