Spinach & Carrot Flaxbread with Walnut Frosting

Flax meal – don’t fail me now! (It never fails me however, I seriously love flax).

I play with flax like bakers play with flour. It’s so versatile and with so few other ingredients you can have a cracker or a loaf of bread that is loaded with fiber, nutrients, antioxidants and omega’s in a jiffy and always feel like those great intentions of yours never left your side, or you theirs.

So here’s a rendition of the same bread I made a couple days ago – the one with Zucchini – but this one uses Spinach and Carrots:

Ingredients:

2 large organic bananas

3 cups of loose spinach – if using chopped/frozen use 1 cup instead

3 carrots – peeled and chopped

2 cups of flax seed ground into flax meal (or store bought flax meal just be sure to keep it in the fridge)

1 Tbsp coconut oil plus a little more for greasing your loaf pan

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 tsp turmeric

1 tsp fenugreek seeds

*all the spices are optional and you can totally tinker with other spices you love especially if you’re going for any particular genre or ethnic variation.

Method

Preheat your oven to 350 degrees. Grease your loaf pan.

Add all of your ingredients *except for the carrots* to a large bowl. Take your carrots – and here’s the interesting part and where I get really lazy – add them to your blender and cover them 1/2 way with water (I could have grated them but, No). Blend the carrots so you get something like a pureed carrot soup consistency – chunky is okay/good. Use a little more water if you need to but you want it generally thick. Now pour the carrot puree over the other ingredients and pull our your best kitchen tool = your hands = and mash everything together. Add to your loaf pan. Bake for 1 hour. If you haven’t made my Walnut Frosting then, by all means, get on it! It makes these flaxbread creations something of a cake like creation you can totally indulge in.