Green bread – the power of spinach (gluten free, vegan)


  • 50g flax seeds
  • 20g Plantago ovata husk
  • 250g short grain rice
  • 100g brown rice
  • 160g tapioca starch
  • 1 tsp salt (iodine free)
  • 160g fresh spinach
  • 4 garlic cloves
  • 1 tbsp apple cider vinegar
  • 430g soy milk (I used enriched with algae)
  • 20g extra virgin olive oil
  • 30g yeast
  • 15g (1 tbsp) brown sugar


  1. Preheat oven to  175°C with double heater mode and circulation.
  2. Prepare a baking tray lining it with baking paper.
  3. Grind flaxseeds in Thermomic and set aside to a bowl no. 1.
  4.  Grind rice and transfer to ground flaxseeds – since now bowl no. 1 i a bowl with dry ingredients.
  5. Crush the spinach and garlic and put it in the next dish – bowl no. 2. Add apple cider vinegar. Wash the mixing bowl.
  6. Pour 430g of soy milk, 20g of olive oil, 30g of fresh yeast and a tablespoon of cane sugar (nutrient for yeast) into a clean thermomix mixing bowl. Set the temperature to 37 ° C and turn the knob to start the rotation of the knife, setting the time to 12 minutes. After 12 minutes, you should notice any signs of budding yeast.
  7. Meanwhile, to the bowl no. 2 add Plantago Ovata Husk, starch, sat and stir.
  8. If the yeast leaven is ready, add dry ingredients and spinach with apple cider vinegar to a mixing bowl. Start kneading the dough for 5 minutes.
  9. Put the kneaded dough into the prepared baking pan, leave it to rise for at least 30 minutes.
  10. Put the risen bread in the oven and bake it for ~ 35 minutes.
  11. After baking, remove from the baking tray and leave to cool on a wire rack.

Enjoy your meal!

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