PUMP­KIN, WAL­NUT AND ROSE­MARY LOAF WITH SPINACH AND AV­O­CADO SPREAD

Healthy Mama - - Bites - By La­r­ina Robin­son from The Body Di­etet­ics

1-STEP SPINACH AND AV­O­CADO SPREAD:

2½ cups baby spinach

1 large av­o­cado

red onion

1 tea­spoon crushed gar­lic

¼ tea­spoon sea salt

1/6th cup pine nuts

½ tea­spoon smoked pa­prika

½ tea­spoon dried co­rian­der leaves

Juice of

a lemon Pre­heat oven to 180°C/ 350°F. Line a loaf tin with bak­ing pa­per. Mix all the loaf in­gre­di­ents to­gether in a bowl, ex­cept the pepi­tas. Pour mix into the loaf tin. Top with pepi­tas. Press­ing down gen­tly to en­sure they bake into the loaf. Bake for ap­prox­i­mately 45-60 min­utes, un­til the top is golden and a skewer comes out clean (older oven mod­els may re­quire a longer cook­ing time, up to 80-90 min­utes). Al­low to cool on a cool­ing rack for at least an hour. Slice and serve loaf with av­o­cado and spinach spread. To make the spread, place all in­gre­di­ents into a food pro­ces­sor, hand mixer or high speed blender and blend un­til creamy. Store the loaf in an air­tight con­tainer in the fridge once cooled.

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