Persian-inspired spinach loaf

Housebound and food-obsessed. Can’t stop baking! Don’t worry I’m not eating everything (seriously) but instead sharing with my wonderful neighbours, friends and colleagues. Yes, I’m sooo lovely.

This savoury loaf is super easy to prepare and tastes/reminds me of a childhood and typical Persian dip: mast o seer (literally: yoghurt and garlic). It’s deliciously fragrant of yoghurt, garlic, turmeric and cumin. Mmmmm I feel I’m back at home with my mama when I’m having it.

3 free range eggs
1/2 cup of yoghurt (you can use dairy-free if you wish)
1 tbsp olive oil
1 large grated carrot
1 clove of garlic (mashed)
200grams spinach (roughly chopped)
1 1/2 cups of wholemeal flour (or any GF variety will do)
1 tsp baking powder
1/2 tsp sea salt and black pepper
1 tsp turmeric
1/2 tsp of cumin

topping:
1/4 cup of pumpkin seeds

Start mixing ingredients together, one by one, in above order.

Pour into a greased or lined loaf tin

Top with pumpkin seeds and a sprinkle of black pepper then bake for 45-50 min at 180C.
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Enjoy warm 5 minutes after taking it out of the oven.

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