Ever tried to make one recipe and completely end up with something different? Sometimes it’s a disaster and sometimes it’s absolutely mean to be. Today was the case.
This beautiful loaf of bread was meant to be a cookie…
then a shortbread…
and then it turns out a tasty breakfast bread 🙂
Here’s how it started. I had this thought “Oh, St Patrick’s Day is coming up! I should make a something green, but not a smoothie recipe again!” and then “Oh! I should BAKE a smoothie! Maybe add some flour and stuff to turn it into some cookies?” and then “I’ll look up ‘greek yogurt cookies’ to ideas” and so I got started. I added my smoothie ingredients with a cookie recipe and blended them together. Turning it into a smooth batter. Not cookie dough. Oops!
So I figured, it would bake up like a shortbread or brownies, right? Wrong! It rose like bread, sliced like bread, and tasted just like a bread. Must be bread 🙂
So here you are – a slightly sweet, mellow flavored bread that tastes awesome with a dab of (vegan) butter, cashew cream cheese, or, if you prefer, regular cream cheese.
Ready for this one?
St. Patrick’s Day Breakfast Bread:
*Not vegan, but can easily be adjusted to make it vegan
2 handfuls/cups of raw spinach (what?!)
1 large egg (Chia egg might work too!)
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2/3 cup coconut sugar
1/8 tsp salt
3/4 cup plain greek yogurt OR applesauce
1/3 cup coconut oil
1 banana
3/4 cup brown rice flour
3/4 cup teff flour
3/4 cup tapioca starch
Preheat oven to 350 degrees. Add yogurt, spinach, and banana to your blender. Blend until smooth. Add in vanilla, egg, and coconut oil. Blend again until even more smooth. Add in sugar, baking soda, baking powder, and salt. Blend again. Add in flour and blend until completely smooth. Line a bread pan with parchment paper or grease with coconut oil. Bake for approximately 20 minutes, or until fork/toothpick can come out clean.
Let it cool for 30 minutes – if you can wait because it smells soooo good! Slice and eat 🙂
What is your favorite green food to eat? How do you make them green without food coloring?
Peace and Love,
Jessi
