Swiss Chard Blueberry Bread with Einkorn Flour
- Rose Huxford
- Jul 29, 2024
- 3 min read
My Swiss Chard Blueberry Bread with Einkorn Flour is a great breakfast bread. Rich in nutrients, low in gluten, filling, and subtle in flavor making it ideal for spreading your favorite jam, or butter. Pair it with a hot brewed cup of coffee or herbal tea.
We grow lots of Swiss Chard. And, it occurred to me the leaves of Swiss Chard are somewhat similar to spinach. Though the flavor is more earthy than spinach, the overall texture breaks down quite the same, which is great for baking. So, I came up with this recipe as another way to use Swiss Chard outside of smoothies, salads and savory dishes. When writing this recipe, I also wanted to also try a different type of flour, similar to whole wheat, but heartier and low gluten. Einkorn has been on my radar for a while, it's rich in nutrients, and possibly favorable to influencing blood sugar levels, which can be great for those with diabetes. Combining the Swiss Chard, Einkorn flour and blueberries has been a great combination. The bread ended up moist, but due to low added sugar, you may find this bread more bland. My family and I love that it is more plain, as we are able to spread butter, or our favorite jams and pair it with some yummy yogurt.
Swiss Chard Blueberry Bread with Einkorn Flour
Pre-heat oven: 425 Degree F
Yields: 1 loaf
Prep-time: 10 minutes
Bake-time: ~60 minutes
Total-time: ~70 minutes
Equipment: 1 loaf pan, food blender, 1 large baking bowl, 1 medium baking bowl, spatula, whisk, measuring spoons, measuring cups, liquid measuring cup, cooling rack.
Ingredients
3 cups Einkorn whole wheat flour
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 cup quick rolled oats, or Gluten Free oats
2 tsp ceylon cinnamon powder
2 tbsp coconut oil, melted
1 tbsp water
1/2 cup unsweetened apple sauce
2 tsp pure vanilla extract
1/2 cup almond milk, unsweetened
1 1/2 tbsp dairy free plain yogurt, (I used Forager brand)
1/3 cup monk fruit sweetener
2 tbsp chia seeds
1 small box of fresh blueberries (or frozen blueberries)
3-4 lg swiss chard leaves
3/4 cup almond flakes, optional
Directions
Pre-heat the oven to 425 degree F.
Lightly grease and coat with flour a loaf pan, and set it aside. *To coat greased loaf pan, add about 1/4 cup of flour to the center of the pan. Then, over the garbage, pat the flour around the sides and the center, making sure to coat as much of the pan as possible. If there's too much flour left over, pat the excess amount into the garbage.
Using a food blender, like a food processor, or blender, blend swiss chard and almond milk until you have a smooth consistency. It's ok if there are small chunks. Set it aside.
In a liquid measuring cup, melt coconut oil in the microwave for about 30 seconds, or until melted. Allow the oil to cool for about a minute. Then, add water. This is your "butter."
In a medium bowl, add your swiss chard mixture, coconut oil water mixture, applesauce (your egg substitute), vanilla, yogurt, monk fruit sweetener, and chia seeds. Use a whisk to stir everything together, for about ten seconds.
In a large bowl, use a spatula to blend together your flour, salt, baking soda, baking powder, cinnamon, and oats. Make a well in the center.
Next, carefully pour your wet ingredients into your dry ingredients. Use the spatula to bring all the ingredients together just until combined and there are no more flour bits. But, avoid over mixing.
Use the spatula to help dump the batter into your prepared loaf pan.
Sprinkle the almond flakes on top, then use a sharp knife to slice down the center of the batter. This helps the bread to bake fully.
Bake for about 1 hour. Check on the bread every 20 minutes, or so. Once a tooth pick comes out completely clean, then you know the bread is done and the color should be a nice darkish golden brown.
Allow the bread to cool in the pan on top of a cooling rack. Use a butter knife to go along the sides to release the hot bread from the pan, this will help when the loaf is ready to be removed.
Once the bread has cooled, carefully tip the bread out of the loaf pan and place the bread right side up.
Enjoy right away, or for breakfast!
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