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Veggie Flax SUPER bread – vegan & gluten free

Posted Mar 28 2013 9:00am

I’m a sneaky mama. Some may call my methods white lies … I think they’re harmless. You decide.

  • My children think quinoa is rice.
  • The G’s have never seen a plain pancake. They think that all pancakes are green (spinach), red (beet) or orange (carrot).
  • They request their milk to be green (kale, almond milk, protein powder)
  • Sprinkles = ground flax seed “sprinkled” on their oatmeal
  • Cupcakes are anything that comes in a brightly colored muffin cup.
Image 4
And its not weird to see some pieces of spinach in your “cupcake”
Veggie Flax Vegetables/Fruit
  • 1 cup grated yellow summer squash
  • 1/2 cup grated carrots (aprox 2 large carrots)
  • 1 cup spinach (cut into a chiffonade )
  • 1 large banana, mashed
  • 2 heaping Tbsp applesauce
Image 5

Dry Ingredients

  • 1 cup Rice Flour
  • 1/2 cup Coconut Flour
  • 1/2 cup ground flaxseed
  • 1/2 cup Coconut Palm Sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 + 1/2 tsp cinnamon
  • chopped almonds – as garnish (optional)
Image 6

Wet Ingredients

  • 1/2 cup unsweetened coconut milk
  • 2 flax eggs*
  • 1 tsp Vanilla extract


  • Preheat the oven to 350 degrees.
  • Grate the summer squash (skin on), carrots and chiffonade the spinach. Combine in a bowl with the mashed banana and applesauce.
  • In a separate bowl, mix all dry ingredients. Add in the vegetable/fruit mixture
  • In another bowl whisk together the wet ingredients. Combine everything, mixing loosely, but not mashing or over mixing.
  • For Muffins or “cupcakes”: Spray muffin tin with coconut oil, or safflower oil. Fill cups a little more than halfway. Bake 28-30 Minutes
  • For Bread: coat bread pan with coconut oil or safflower oil. Fill halfway and bake 45-55 minutes or until a toothpick comes out clean
  • Garnish with chopped almonds before baking (optional)

*If you are wondering what a flax egg is and how to make it, check out this post on Peas and Crayons . Lots of great info …


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