Wednesday, March 23, 2011

Kitchen Experiments: Pesto Spinach Bread

 This is another recipe I found in the primal cookbook and is an alternative to bread. A perfect solution for people trying to ditch carbs and can easily be used instead of bread. My only note on the recipe would be to use a larger maybe square casserole dish because mine came out too think, ended up more like a pie then a loaf. It tastes the best right out of the oven!

Five large eggs
16 oz frozen spinach, thawed, cut, and drained
Butter (just a small amount to grease pan & toast nuts)
1/2 cup pine nuts
3 cloves crushed garlic ( I left mine in larger chopped pieces)
Small bunch of basil (about 15 leaves)
Step 1:  Preheat the oven to 400 degree

Step 2: Grease your glass baking dish with butter. I used a circular pan about 8 inches in diameter.  I recommend trying something larger so the mixture is thinner.

Step 3: Toast your pine nuts in a sautee pan with about a tablespoon of butter. Warning...Pine nuts burn easily. Watch them like crazy and stir constantly. They are done when they start to turn golden brown, if you don't remove quickly they will burn.

Step 4: Chop the nuts up in a food processor.  If you don’t have a processor,  crush them to a fine texture Step 5: Mince your basil

Step 6: Mix your eggs, garlic, basil, nuts, and spinach together in a mixing bowl. Add some salt and pepper to taste.  
Step 7: Once it’s all mixed together, pour it evenly into your greased pan  
Step 8: Cook for about 15 minutes, or until it has set.  Because mine was so thick I had to cook for 30 minutes.


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