Second Green Recipe!

Hm, okay, so I fell right off the grid there for a couple of days. There was something important I had to write and I kept dragging it out and postponing - refusing to blog before I had it finished or I would just have let blogging be my excuse.

I have been sadly deprived of green monster breakfast cookies for a while but I finally received a new bag of spirulina from my favorite UK health food dealer Funkyraw, and production is up and running once more. Green breakfast cookies have definitely warmed me to unexpectedly green-tinged foodstuffs so maybe that's why I'd tucked away the recipe for this Lucky Hemp Bread from Choosing Raw which is nice an' green! The recipe came to mind yesterday when I was again staring at the space taken up in my tiny box of a freezer by two bags of spinach, wondering what to do with it. I remembered why I never get around to making green bread: whenever I have fresh spinach around I eat it. I thought I had a real super idea when I bought some frozen spinach a while ago - great for smoothies, no icecubes needed? - but it turned out to be not so brilliant, as it doesn't taste like fresh spinach at all. So I defrosted a cup of chunks for this recipe and it worked beautifully.

I did some tweaking. It's a "hemp bread" and I didn't have hemp, so I used chia seeds, but I think I might try and sub some of it with sunflower seeds to cut the price next time around. Also I kind of overdosed on flax lately because of huge success with baking flax crackers, so I sub'ed some of the flax for - this is where I realise I might as well write "my" ingredients:

3/4 cup chia seeds

1/4 cup ground flax

1/2 cup buckwheat flakes

1 tsp seasalt

1 heaping tbsp nutritional yeast

1 tbsp cocnut oil

1 cup thawed frozen spinach

I mixed the first three well in a food processor, then added the rest with enough water to make a soft dough. I spread it on baking paper, and since I'm using the oven to dehydrate I gave it a couple of hours at the lowest setting and left it in the warm, turned-off oven with the door ajar overnight. Perfect, soft bread! And just to be clear, this is NOT my recipe. The original is here.