Curated and considered for the modern primal life

Greens Bread (paleo/primal)

Posted on July 01, 2014 by Alyssa Cassidy

I try to teach my dad the paleo ways, but my mom’s cooking is hard to get away from- she’s never struggled with food related health issues, weight problems, or any of the things many people experience before finding paleo, so her diet is a bit carb heavy. Dad is great for helping me find real food recipes as we both have similar tastes and a passion for trying new things.

Last week, he was researching and trying a ton of new low carb recipes when he came across this one from Of course I had to come in an add my own twist to it, but the result was a hit. I have eaten this “bread” like a madman lately!

I think that sometimes I get a bit carried away, reading and trying the plethora of paleo baked goods recipes online- the thousands of breads, cakes, loafs, muffins, all made paleo by changing the flour base. But I also realize when it’s time to tone it down, and get some more nutrient rich, simple, real foods into my system. This is perfect because it is multi purpose- a “bread” substitute, that is heavy on the greens, and protein.

For this recipe, you will need:

  • 2 blocks of frozen spinach, thawed and drained well
  • 6 eggs
  • 1 tbsp mix of garlic powder, salt, nutritional yeast, or seasoning of your choice
  • 2 tbsp sprouted super flour, which helps bind and dry the bread out a bit plus gives some added protein and fiber.. I believe you could sub any primal flour here. 

I've done a couple of batches and have changed the ratio of eggs to greens, and also tried this using some kale instead of just spinach- seems to work perfect any way you do it, as long as you cook it until it's done well. 

Now preheat your oven to 400 degrees. Mix the strained, drained and thawed spinach with the 6 eggs. Add a ton of seasoning and 2 tbsp of the super flour. Pour mixture over a greased piece of parchment paper on a baking sheet (with edges preferably) and spread thin and even. Bake for 15 minutes or until done through.

I cut my bread into 8 pieces, and wrapped 4 packs of 2 slice pairs in foil and popped in the fridge. When you’re ready to eat it, bake for 5 more minutes on each side at 450 to crisp up the bread and top with anything!

I have more basil in my garden that is ready to pick than I know what to do with, so I’ve been throwing a few fresh basil leaves, a slice of tomato, and a slice of bacon on this bread for a delicious breakfast or small lunch.

Here is an example of how I’ve been eating it- and sitting on the porch enjoying the nice weather.

Enjoy folks!

Posted in bread, flour, paleo, primal, recipe



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