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Taking advantage of the seasonal vegetables I made this whole wheat spinach loaf salty version. A very delicious and nutrient-dense loaf. You cannot miss this recipe because it is spectacular!
With this whole wheat spinach loaf I inaugurate the salty loaf category of the page. If you are a follower of my whole grain recipes, you will know that I am adding new recipes every week. Little by little adding new categories and expanding options that fit what you are looking for.
Personally, I like to make the most of seasonal fruits and vegetables because they are fresh and are available at a better price than the rest of the year. So you have to squeeze them to the fullest.
Spinach is super beneficial in nutrient terms. With a high content of vitamins y minerals help prevent various diseases. It improves the calcium absorption and helps regulate the intestine due to its high fiber and water content. It is a vegetable that should be increased in consumption due to the many benefits it provides.
They can be eaten both raw and cooked. To cook them, they can be boiled, steamed, microwaved or sautéed directly in a pan because it is a sheet that cooks quickly. In my opinion boiling it can take away nutrients unless this is a soup for example.
Let’s talk a little about the recipe…
Really, this whole wheat spinach loaf should not present any kind of complication in terms of its preparation. Like any other pudding recipe it is very simple and quick to make. There is no need to knead nor does it have leavening times.
To make this recipe I used raw spinach. I know there is another loaf variety in which they are cooked a little and added directly. Today I wanted to do it like this because I liked the idea of starting with this one in particular. More than known, it will not be the first version of whole wheat spinach loaf that I will present to you.
The ideal thing for this recipe is to have a hand blender or a food processor to be able to make the spinach puree well because this would be a bit complicated by hand. If you do not have one as an option, you can cut the spinach finely cut and add it to the preparation.
As for the other ingredients, they are common and easily accessible. For the fat I am using neutral oil because I consider that it makes them a little lighter, cheaper and less caloric in recipes. If you prefer to substitute butter or any other option that you like, you can do so by always following a replacement ratio according to it.
This particular recipe I made a loaf for a 24 cm pan. If you don’t have a loaf mold you can use anything you have at home that is oven safe of course. Don’t forget to oil and flour the mold before placing the preparation.
Cooking times are very important because if it is cooked excessively it will dry out and it is not the idea. So be attentive to the temperature and baking times to get good results.
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
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- Spinach 150 g / 5,29 oz
- Eggs 2
- Whole wheat flour 270 g / 9,52 / 2 ¼ cups
- Skim milk 150 ml / ¾ cup
- Sunflower oil 75 ml / 6 tbsps
- Whole wheat sugar 1 tsp
- Salt 1 tsp
- Baking powder 2 tsps / 10 g / 0,35 oz
- Baking soda 1 tsp
- With a hand blender or food processor, puree the raw spinach. Place in a bowl or prepare everything together in the food processor´s bowl.
- Add the eggs and combine.
- Add the oil and skim milk. Mix.
- Add the sugar, salt (let's avoid adding salt in quantity because spinach already has sodium naturally and can be salty). Season with nutmeg if desired.
- Add the whole wheat flour little by little together with the baking powder and baking soda. Mix without beating.
- Pour the mixture into a previously oiled and floured 24 cm loaf mold.
- Bake at 180 ° degrees (356 °F) for 40 minutes or until a toothpick inserted in the middle and it comes out dry. Unmold once cold. Store in the refrigerator.
- It tastes great with cream cheese.
- Store in the refrigerator (3 days)
- Freeze (3 months)