Egg and Spinach bread (flourless recipe)

Several years ago, I went grain-free.  Part of it was a gluten issue, but part of it was I wanted to heal my gut, and grains are so hard to digest that eliminating them increases the ability of the gut to function.

So I searched for substitutions for snacks and in meals that would provide a psychological connection to the sense of eating bread.  Something that could serve as the foundation for different toppings--liver pate, cheese, sliced meats, etc.  Something like bread.  Let's face it, bread is a compelling food.  And with the kind of buzz that many people experience when eating bread (including me!), it's hard to NOT want it!

I found this recipe on the Naturally by Bee website.  Bee's site is for people wanting to recover from systemic candida overgrowth, and all grains, nuts, starches, sugar and dairy are forbidden. She has many recipes there that are delicious and healthy.  This recipe, while quite plain and simple, can be doctored up a bit with some of the forbidden ingredients if one isn't trying to avoid them.


INGREDIENTS:

3 packages of organic frozen chopped spinach
1 dozen pastured large eggs
1 teaspoon salt
1 small, chopped onion
1 teaspoonful freshly grated nutmeg  (mmmmm, can you just smell that?)

Thaw spinach and squeeze out the water.  Pre-heat oven to 350 degrees.

Beat eggs until frothy, add nutmeg, salt, and onion.  Stir.  Lastly, add the spinach and stir until well mixed.

Place in a greased loaf pan and some in an 8X8 greased baking dish.  There is too much for the loaf pan, and it will run over if you don't make a thin layer in the baking dish.

Bake for 40 minutes (baking dish) and one hour and 40 minutes (loaf pan).  Cool and slice.  Store in refrigerator.  Please note--how well you have squeezed the water from the spinach will determine cooking time.  Test with a toothpick because baking times will vary.

I sometimes add 1 cup of grated cheese to this recipe for a richer taste.

Over the weekend, when I last baked this recipe, I had it for lunch with melted cheese on 1 slice, chicken pate on another, and pesto on another.  YUMMM.  A great lunchtime meal.  Today, I had it as an open-faced sandwich--fried eggs (in bacon fat) plus a little liver pate.  Fabulous!  Try it in ways that inspire you, then let me know what you put on top of the slice.  I hope you enjoy it, too!

By the way, did you know that the difference between baking and roasting is what is in the oven?  Roasting is what is done to meats and vegetables, baking is what is done to things that will change shape/consistency while cooking, like cookies, breads, pies, etc.  They also can be used interchangeably, which had me wondering.  Now I know.

If you try this recipe, check back and let me know how you like it!  Leave a comment, please!