Leprechaun Loaf (Keto, Paleo, Gluten-free)
- Georgina Cahill
- Mar 12, 2020
- 2 min read
Updated: Mar 13, 2020
Disclaimer: This post may contain affiliate links
Tags: #mealprep #bakedgoods #keto #breakfast #snack #sweet #savory #paleo #glutenfree #nutfree #allergenfriendly #protein
Anyone want to take a guess as to how this bread gets its color? Did you think spinach, kale, or poison? Well, Nope, nope, and nope. There are none of those things in this bread. And no, it isn’t absinthe either (unfortunately). Surprisingly, unlike many of my other recipes, there are no vegetables or crazy, magic colored powdered causing this intense green hue.
For this recipe, I replaced my toque Blanche for some chemistry goggles to create this mad scientist fever dream with a chemical reaction. This bread’s color is all thanks to sunflower seed butter and baking soda! The baking soda reacts with the chlorophyll in the seeds turning it green. Pretty neat, huh? What do you mean, “No, why are you like this”?
This bread is also only 5 ingredients and keto, paleo, and nut free. My favorite way to enjoy it is toasted and topped with cottage cheese or yogurt and berries. If you feel sluggish in the morning after a big bowl of oats, this is a great high protein and low carb way to start the morning.
I was inspired to make this for St. Patrick’s Day after seeing lilsipper make a loaf of green bread. Thanks to her, I now have a bread recipe that will make people think I used smashed leprechauns to make it. Now I just need to figure out how to fit a pot of gold in the center.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 10-12 Slices
Ingredients:
4 - Large eggs
250 g - Unsweetened Sunflower Seed Butter
1 tbsp - Apple Cider Vinegar
1 tsp - Baking Soda
½ tsp - Salt
Optional:
Flaked Sea Salt
Instructions:
Preheat oven to 350F.
In a bowl, add all ingredients. Mix until the batter feels “springy”.
Pour batter into a greased or parchment lined loaf pan. Bake for 35-40 minutes or until toothpick comes out clean. Sprinkle with flaked sea salt if desired.
Allow to cool for 10 minutes in loaf pan. Remove loaf from pan and allow to cool completely on a wire rack.
Once cooled, allow loaf to chill in the fridge for 1- 2 hours*.
Remove from the fridge, slice, and enjoy.
Keep in the fridge for up to a week or freeze it for 2 months*.
*Notes:
- Allowing the loaf to chill in the fridge helps it to retain its color.
- This bread freezes well. Slice it and freeze it. Reheat it in the toaster when desired.
- I find that this bread is best toasted and topped with yogurt, fruit, or eggs for a savory version.
Looking for another weirdly colored food to make? How about these Cookie Monster Chia Seed Puddings?
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