May 8th, 2017
From: It All Begins With Food, by Leah Garrad-Cole, published by Penguin Random House Canada
Preheat the oven to 350°F. Grease a deep 9- × 5-inch loaf pan with coconut oil and then dust it with gluten-free flour. Even better, use a silicone loaf pan, which doesn’t need any preparation and won’t stick.
Place the flour, flaxseeds, baking powder, baking soda, and salt in a large bowl and mix to combine.
In a food processor fitted with the steel blade, combine the bananas, eggs, honey, coconut oil, chia, and vanilla until completely smooth.
Add the spinach and pulse gently until it is in very small pieces but not completely blended in. You don’t want to turn the mixture green by blending it too much.
Pour the wet ingredients into the dry, mix until just combined, and then stir in the nut pieces and chocolate chips (if using).
Pour into the loaf pan and bake for approximately 1 hour. A toothpick inserted in the center of the loaf should come out clean, and the top should be dark golden.
Allow to cool slightly before removing from the pan and cooling on a wire rack. Slice off pieces as needed and serve plain or spread with butter or coconut oil.
To store, wrap whatever is left unsliced in parchment paper or foil. This will keep well for a few days on the counter, or you can wrap slices individually and freeze them in an airtight container for up to 3 months.