It’s a mouthful to say, and it is by no means light on tongue either. This is one hearty bread.
Slowly, without realizing it, my diet over the past few weeks has devolved into basically just oats, nut butter and vegetables. As I started upping the mileage on my runs, I desperately needed to add some non-oat based carbs, and this bread was a great way to do it.
I love of all things disgustingly healthy, so this bread is insanely good for you. I won’t lie though, adding some butter takes it to a whole different level. Just do it.
Sun-dried Tomato, Spinach and Feta Whole Wheat Quick Bread
1 cup whole wheat pastry flour
½ cup whole wheat all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ tsp. fresh ground black pepper
½ flax egg (1/2 tbsp. ground flax seed + 1 ½ tbsp. water)
4 oz. unsweetened applesauce
1/3 cup unsweetened almond milk
1 ½ cup spinach, chopped
½ cup sundried tomato, chopped
1/3 cup crumbled feta
Preheat oven to 375F. Whisk together flours, baking soda, salt and pepper and set aside. In a separate bowl, whisk together eggs, applesauce and almond milk. Add flour mixture to wet ingredients and mix well. Stir in spinach, sundried tomato and feta.
Spread batter out in a greased loaf pan. Sprinkle nutmeg over the top. Bake in a loaf pan for 30 minutes. Remove from oven and let stand another 10-15 minutes. Serve with butter.