Spinach, Squash & Feta Loaf

VEG | GF

How It's done:

Ingredients

1 cup butternut squash, peeled and cubed
2 1/2 cups almond flour
3 eggs
1/4 cup almond milk
2 cups baby spinach, chopped
1 cup feta diced
1 tbsp olive oil
1/2 tsp baking soda
3/4 tsp smoked paprika
2 tbsp coconut oil
1 tbsp lemon juice
2 tbsp mustard

Instructions

Preheat the oven to 175 degrees Celsius. Place butternut cubes on a baking tray and drizzle with olive oil. Bake for 15-20 mins (dependant upon the size of your cubes) or until cooked through. Remove from the oven and set aside. In a large bowl, combine eggs, almond flour, coconut oil, lemon juice, baking soda, paprika, mustard and milk. Blend until well combined (you can also use an electric mixer for this). Add in the spinach and butternut squash and stir to combine. Lastly, gently fold through the feta. Pour the mix into a greased loaf tin and bake for 20-30 mins or until the top is golden brown and the loaf is cooked through. Remove from oven and allow to cool before removing from tin and slice to serve.

Cooking Time

40 mins