Spinach + Roasted Garlic Quick Bread

gluten-free // yields 1, 8x4 loaf

1 cup gluten-free oat flour

3/4 cup raw/light buckwheat flour

6 tablespoons almond meal

3 tablespoons ground flax meal

2 teaspoons dried oregano

1 teaspoon baking powder

3/4 teaspoon black pepper

3/4 teaspoon salt

1/2 teaspoon baking soda

2 large eggs

1/2 cup + 2 tablespoons milk

1/2 cup + 1 tablespoon unsweetened applesauce

1/4 cup ghee/butter/oil, melted + slightly cooled

3 tablespoons chopped roasted garlic, from about 2 whole heads

1 1/2 cups finely chopped, lightly packed baby spinach

*For this bread recipe 2 medium heads of garlic gave me 3 tablespoons of chopped, roasted garlic

Preheat your oven to 350*. Grease and flour an 8x4 loaf pan on all sides, or line with parchment paper.

In a large bowl stir the dry ingredients together [except for the spinach] until well combined.

In another bowl, whisk the eggs together. Then whisk in the rest of the wet ingredients [including the garlic] until well combined and the garlic is evenly distributed.

Pour the wet ingredients into the dry and mix with a large spoon until just combined. Gently fold in the spinach until evenly distributed. Avoid over-stirring. The mixture will be thick but pourable.

Pour the mixture into the pan and smooth the top.

Place in the oven for 52 – 62 minutes. Toothpick test for doneness.

Let cool for 10 minutes in the pan then slide a butter knife around the edges and gently turn out onto a cooling rack.

Let fully cool before slicing with a serrated bread knife on a cutting board. Bread is semi-fragile while warm but firms as it cools.

notes/substitutions: You could also use a 9x5, 8x8, 9x9, or even a muffin tin for this recipe. Just beware that baking time will vary for all of them. Around 5,000-feet altitude, set your oven to 370*, reduce baking powder by 1/8-1/4 teaspoon, and bake time will be 48-58 minutes. Unsweetened almond/soy milk or 1-2% milk will work just fine for this. Safflower or sunflower oil can be subbed for the ghee/butter.

You can grind any of the flours used at home in a high speed blender, coffee grinder, spice grinder, or flour mill. Use whole raw unsalted almonds to make almond meal and make sure to do small batches. Use GF steel cut oats, whole oat groats, or rolled oats to make the oat flour. Use raw buckwheat groats (not kasha, brown, or toasted buckwheat) to make the buckwheat flour. Use raw flax seeds to make ground flax meal. I recommend sifting the flours after and regrinding any larger pieces. Store the flours in an airtight container in the fridge (especially the flax + almond meal).

Goooood morning!!!!

I apologize that I cannot pass you a pair of sunglasses to wear while reading this post. It is a tad on the bright side.

Rise + shine!

Tropical Sunshine Smoothie // edible perspective

Is it just me or are champagne mangos adorable? And why do they remind me of baby ducks? Please ignore me!

Here is a quick tutorial on slicing these babies up.

Note: The champagne mango pit is not your typical pit. It runs the length of the mango and you can’t remove it [like an avocado]. You have to cut around it instead. Typically, it’s about 1/2-inch thick.

First] Hold the mango upright on a cutting board and slice down with a sharp knife about 1/4-inch off the center of the stem. You can hear/feel when you’re hitting the pit. Adjust the knife placement if needed. It makes a funny scraping noise.

Tropical Sunshine Smoothie // edible perspective

Second] Slice away the outside skin around the pit and cut any excess mango that isn’t part of the pit. Or, go at it with your teeth! <--- my method of choice

Third] Make lengthwise then crosswise cuts into the fruit of the mango, being careful not to cut through the skin.

Tropical Sunshine Smoothie // edible perspective

Fourth] Placing your fingers on the skin-side of the mango and your thumbs on the fruit-side, flip the mango half inside out, pressing up with your fingers and pulling with your thumbs.

Fifth] Slice the mango cubes from the skin.

Tropical Sunshine Smoothie // edible perspective

And now we make a smoothie.

That is sure to be your new favorite.

Tropical Sunshine Smoothie // edible perspective

It seems like everyone is feeling “off” around here lately. Myself + Chris included. I’ve had this dizzy/nauseated feeling all week [fyi – not pregnant or hungover] with major sinus pressure. Not sick, just off. The weather has been whacky, which is typical for springtime in Colorado and most likely the cause for feeling like this. For instance, this weekend was 70 degrees and yesterday it snowed.

So, the point of this smoothie was to load up on Vitamin C, potassium, and all the other fantastic nutrients floating around in this tropical combination of fruit. It was also another chance to include some Omega-3’s as I mentioned trying to do more of the other day. I did so with ground flax which you can’t detect the flavor of at all. And then I topped the smoothie with shelled hemp seeds [photographed below], which are also rich in Omega-3’s. Next, I threw in a little ground turmeric. The taste doesn’t come through and it has quite a long list of health benefits, so I figured, why not?

Tropical Sunshine Smoothie // edible perspective

And speaking of hemp seeds, I’m actually kind of hemp obsessed. Hemp seeds, hemp oil, homemade hemp milk, etc. Hemp is an incredibly nutritional little seed that just so happens to be a complete protein, is fiber-filled, and very easily digested. The seeds have a nutty flavor and are great sprinkled on salads, smoothies, overnight oats, yogurt parfaits, and hot breakfast cereals. I buy mine on Amazon.

Tropical Sunshine Smoothie // edible perspective

But back to the smoothie. Ohhhh, this smoothie!

It is instantly energizing with its bright color and intense, fruity flavor. The texture is perfectly thick + creamy, just how I like my smoothies.

Tropical Sunshine Smoothie // edible perspective

Print this!

Tropical Sunshine Smoothie

gluten-free, vegan // yields 1 smoothie

1 champagne mango, skin removed + sliced
6-inch frozen banana
3/4 cup frozen pineapple
1/4 – 1/2 cup unsweetened almond milk
1/4 cup orange juice
1 1/2 tablespoons ground flax meal
1/4 teaspoon turmeric, optional

Blend ingredients together until smooth. Add more milk for a thinner consistency. Top with unsweetened coconut, hemp seeds, ground flax, walnuts, etc.

Other add-in ideas: Sub lite coconut milk instead of almond milk for a richer + lightly coconutty flavor. Add in cinnamon and/or ginger for a kick of flavor. Add 1 tablespoon of walnut butter for extra creaminess. Sub chia seeds instead of flax if desired, which both help to thicken the smoothie.

Tropical Sunshine Smoothie // edible perspective

Make a double batch [sans the toppings] and store in the fridge for 2-3 days. Shake up and guzzle down at your leisure!

Tropical Sunshine Smoothie // edible perspective

Yes. I eat my smoothies with a spoon! I don’t like slurping up toppings through a straw and the spoon-eating makes me eat them slower, helping to avoid brain freeze.

Who wants to come over for smoothie soup?

Ashley