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SPINACH & SUN-DRIED TOMATO LOAF

Updated: Feb 28, 2022



 

prep time: 10 mins

cook time: 60 mins

total time: 1 hour 10 mins

makes: 6-8 slices

 

Ingredients


250g marinated sun-dried tomatoes, diced

2 large handfuls spinach, chopped

2 tbsp chia seeds

1 cup milk

2 large eggs

2 cups self-raising flour, normal or wholemeal

2 cloves garlic, finely chopped (or 2 tsp minced garlic)

1/4 cup parmesan cheese, grated

Salt and pepper, to taste

1/4 cup chives, chopped

4-5 stems fresh thyme (plus extra to decorate top of loaf)

Pepita seeds to sprinkle on top


 

Method


1. Preheat oven to 180ºC fan forced. In a large bowl, make a well in the centre of the flour, and add in eggs and milk, folding through the flour until combined.


2. Add the rest of the ingredients and stir together. Pour mixture into a lined bread/loaf tin, and top with pepita seeds and thyme stems.


3. Bake in the oven for around 50-60 minutes, or until skewer comes out clean and the top is nice and golden. Allow to cool in the tin for 5-10 minutes, and place on a cooling tray or board! Enjoy with butter, avocado, goats cheese, or just as is.

 

Notes:


Add in any other veggies/herbs/superfoods that your heart desires! Let this be a base recipe to begin with, and alter to your personal taste.


Enjoy! Lish Xx



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