Level | Medium
250 g ground almonds
1/4 teaspoon sea salt
1/3 teaspoon baking soda (gluten free)
2 handfuls English spinach
3 organic eggs, beaten
3 tablespoons almond milk
1 teaspoon freshly-squeezed lemon juice
1/4 cup rice bran oil (can use coconut oil if you wish)
1 tablespoon apple cider vinegar
Preheat the oven to 175°c (345°F/gas 3–4) and grease and flour a 20 x 9 cm (8 x 31/2 inch) loaf tin.
In a large bowl, combine the almonds, salt and baking soda.
Whizz the spinach in a processor (or chop it finely) and add to the bowl, along with the eggs, almond milk, lemon juice, oil (melted if you’re using coconut oil) and apple cider vinegar. Mix thoroughly.
Spoon the mixture into the prepared tin and level the surface with the back of a spoon dipped in cold water.
Bake loaf on middle rack of the oven for about 45 minutes or until a skewer inserted comes out clean.
Turn out onto a wire rack to cool, then enjoy!
The bread will keep for up to 1 week in a sealed container in the fridge, or can be frozen for up to 1 month.