WHAT YOU NEED
250 g (9 oz/21/2 cups) almond flour
1/4 teaspoon Celtic sea salt
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
2 bunches English spinach blanched and drained
3 organic eggs, beaten
3 tablespoons additive-free coconut milk
1 teaspoon freshly squeezed lemon juice
1/4 cup unsalted butter, melted
1 tablespoon apple cider vinegar
WHAT TO DO
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 (bar) tin.
In a large bowl, combine the almond flour, salt, baking powder and bicarbonate of soda.
Whizz the spinach in a processor (or chop it finely) and add to the bowl, along with the eggs, coconut milk, lemon juice, butter and apple cider vinegar.
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