Sunday, June 13, 2010

Pesto Spinach Bread

Pesto Spinach Bread  from Mark's Daily Apple

Five large eggs
16 oz frozen spinach, thawed, cut, and drained
Butter (I used raw pastured-raised)
1/2 cup pine nuts
3 cloves crushed garlic
Small bunch of basil (about 15 leaves)
Preheat the oven to 400 degrees Fahrenheit.
Grease your glass baking dish with butter. I used a circular pan about 8 inches in diameter.
Toast your pine nuts in a sautee pan with about a tablespoon of butter. Be very careful! Pine nuts burn easily. Watch them like a hawk and stir constantly. When they start to turn golden brown, they’re done and on the verge of burning.
Chop the nuts up in a food processor (or crush them to a similarly fine texture if you don’t have a processor) and mince your basil.
Mix your eggs, garlic, basil, nuts, and spinach together in a mixing bowl. Add some salt and freshly ground pepper to taste.
Once it’s all mixed together, pour it evenly into your greased pan.
Pop it in the oven for about 15 minutes, or until it has set.
Slice and enjoy as if it were bread, or all by itself!
Nutrition Analysis: 
Calories: 1080
Fat: 91 grams (72% calories from fat)
Carbs: 27.6 grams (10% calories from carbs, 12.7 grams from fiber)
Protein: 54 grams (18% calories from protein)

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