I’m starting to feel the excesses of Christmas and all this dreary drizzle has really put me off going outside for fresh air and exercise. I’m inspired by all the raw food posts and detox meals but I still find myself drawn to baking, cups of tea and a good book by the fire.
That said, I have made one change which is to try out Lurpak Lightest Butter. I’ve never really been a fan of ‘spreads’. They are too margarine like for me but this one does surprisingly taste of butter which may be because it does have real butter in it.
I’ve also been eating a lot of ‘green’ food these last few days. The colour is energising in itself and spinach is at the top of the list because it’s rich in Vitamin C which will help keep sniffles at bay. Spinach is about the only leaf still growing in my allotment too – albeit with a few holes here and there. So when Lurpak asked me to create a recipe for their January Bake Club, which has a theme of Garden Bakes, I opted for a Spinach, Cheddar and Cumin Loaf. It’s a no rise, easy to prepare loaf which is light and crumbly like scones and was a perfect light lunch with some baby spinach tossed in lemon juice and seeds.
Spinach, Cheddar and Cumin Loaf – click image for recipe
Have you switched from butter to other toppings for loaves and teacakes? How long do you think it will last? What’s your virtuous green of choice?
Thank you to the team at Lurpak for sending me some Lurpak Lightest to try, and inviting me to host the January Bake Club.
What a delicious loaf, perfect for a light lunch after all the excess of Christmas. You could also enter it into the #extraveg linky co-hosted by Helen and I 🙂
Thanks Michelle. I will pop over and do that 🙂
That looks really tasty!
Thanks Heidi. It’s an easy one to cheer up this bleak weather
Ooh, love the sound and look of this bread – so inventive. As for butters, we are a bit weird and can make butter last for ages. I like mashed avocado on toast in the morning and stuff like cashew and almond butter too. But good old butter is a must on baked potatoes – cashew butter wouldn’t quite cut it. 😀 As for greens, I love almost all of them, and tend to eat them once or twice a day. Like you I grow some of my own, and my cavolo nero, chard and sorrel are still surprisingly perky given the rains lately.
This actually goes nicely on jacket potatoes. Don’t tell anyone but I’ve followed a little more on than I usually would. I can’t believe you have do much veg! My spinach is all but gone now. I think I must give sorrel a go this year. So many uses
Awww, what a gorgeous looking bake you have there! =)
Thank you 🙂
Stunning photo Urvashi,and lovely flavours. I’ve shied away from “light” spreads in the past, but will give them another go now..
Thanks you. Yes do try. I was pleasantly surprised.