It’s amazing what you can work into a loaf these days (and even more impressive how good it can taste!)
Many of us have heard of Kale, Swiss Chard, Bok Choy and similar greens, but are less certain about how to incorporate them into our diets. In the raw, these greens can have a somewhat bitter taste and for some, are difficult to digest.
One of the easiest ways to begin introducing dark leafy greens into the diet is to incorporate them into stews, soups, casseroles and baked goods. Simply pull apart the leaves, thoroughly wash and chop to desired size. The cooking process transforms the coarse leaves into soft, silky bundles while the flavours mellow with the other ingredients and are not as sharply discernible. If you and/or your children are new to these lesser known greens, you may find this a kinder, gentler approach.
From there, you can expand by adding these chopped greens to your morning eggs, stir fries, sandwiches, wraps, salads and smoothies.
Dark leafy greens supply a broad range of nutrients including: fibre, vitamins A, C, E, K, folic acid, calcium, iron and magnesium. These same greens also deliver plant compounds known as phytochemicals that have disease fighting properties.
Here is one delicious way to enjoy them ~
The title may sound involved but once you have your ingredients in place, it will take you about 15 minutes to assemble. The rest is cooking time.
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1 cup whole grain oatmeal
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¾ cup whole grain kamut flour* (substitute whole grain of choice)
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1/3 cup demerara sugar (substitute a coarse, dark sugar)
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1 tsp baking soda
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1 tsp baking powder
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1 tsp cinnamon
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1/3 cup pitted dried dates, chopped (substitute dried fig or prunes)
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1/2 cup chopped walnuts
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2 large carrots, peeled and chopped (about 1 cup grated)
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2 cups lightly packed Swiss chard, torn (substitute dark leafy green of choice)
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¼ cup olive oil
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¼ cup plain Greek yogurt
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1/3 cup buttermilk
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1 tsp vanilla
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2 eggs, lightly beaten
Note:
Although a glutenous grain, kamut is often better tolerated by those with sensitivities to modern, refined wheat.
You can find Kamut at health food stores and in the specialty section of some larger grocery stores.
Heat oven to 350 F
In a medium size bowl, combine oatmeal, kamut, demerara sugar, baking soda, baking powder, cinnamon, chopped dates and walnuts. Stir to combine.
In a separate, larger bowl, combine olive oil, yogurt, buttermilk, vanilla and eggs.
Meanwhile, combine Swiss chard and carrots in blender and blend until coarsely ground. You should end up with about 1 + 1/2 cups of grated carrot Swiss chard mixture.
Add dry ingredients to wet, mixing only until combined.
Pour batter into a greased loaf pan and bake for about 40 minutes or until golden brown and firm to the touch.
Allow loaf to cool for 10 minutes before slicing.
I just ate my first piece of this… wow! It was my first meatless loaf, and not my last!
I used spinach as it’s what i had, and i am realllly happy with the result. Thanks!
wonderful! I’m so pleased that you enjoyed this loaf Jennifer and excited about the thought that it may launch some new possibilities for you. You can play around with the ingredients to create new variations each time, as you’ve done in this case with the spinach — perfect. Thank you kindly for taking the time to connect with me ~ I am always so appreciative of feedback. Have a beautiful day.
I love this idea. I’m always looking for new ways to use greens because I admit, I tend to fall into the either Southern style of cooking them to death or throwing them in a soup or casserole. Pinned!
mmm….
Salads are a good thing (as long as you’re working in your protein Ms. Kim!) :)
Thanks Stephanie – I don’t think any of us are eating nearly enough greens… I am always looking for ways of expanding.
Thanks Greg – the colours are fun for sure.
It’s very yummy in omelette indeed and I tend to use it a lot in soup as well. Thanks for your nice note Charles!
Hee.hee, thanks Joanne!
There’s some sugar added but i tend to lowball it preferring instead to rely on nature indeed. Thanks Alyssa ~
Thanks MJ – it does look pretty, doesn’t it and the funny thing is, for good or for bad, you can’t taste the Swiss chard at all in this recipe! :)
Thanks Jeanette… I hope you’re having a great day.
Thanks so much Elly! I’m pleased it came together.
Yes, it’s a good point… I should have probably identified it as a sweet loaf somewhere in the post because I don’t think you are the only one who was uncertain.
Infested with insects? Oh, yuck. Not a good experience at all. I hope you’ll give them another shot! ;-)
It’s true; it’s not always obvious how to use the more obscure greens and they can have a bitter taste; especially in comparison to other vegetables that we are more accustomed to. This one comes together nicely and would be a good initiation loaf ;-) I hope you give it a try; thanks Helene.
Aww, thanks Chris… I hope you’re having a good day –
Thanks Kay ~ carrot spice loaf is positively delish…and if you can work in some greens, all the better! :)
Thanks Mandy – come to think of it, I wish there was more! ;-)
The kids? You mean the adults… LOL. Here are some delicious whole grain ideas that you should be able to find in flour form at health food/bulk stores or in specialty sections of larger chains:
Glutenous Grain Flours:
• Wheat
• Barley
• Rye
• Oats
• Spelt
• Kamut
Gluten-Free Grain Flours:
• Buckwheat
• Millet
• Rice
• Corn
• Quinoa
• Amaranth
• Teff
Thanks so much France! What lovely compliments to receive… I am always looking for ways to expand our repertoire of greens, so this was a nice addition and one that the whole family enjoyed!
I bet Miss A and Mr N. would have a great time with something like this – there’s lots of blending involved and the colours are grand. I hope you give it a try sometime. Cheers Kristy.
Thanks Amy – the skies the limit I say! ;-)
It would be perfect actually; great idea Tiffany!
Thanks so much for all your support Suzi! Much appreciated… :)
Thanks Pola! I am very spoiled to have a health food store around the corner that stocks just about every grain in flour form – so handy to be able to buy it in portion specific form too.
Thanks Eva – I had a hankering for carrot loaf and decided to play…
Thanks Yummy ~ some experiments work, many don’t. I was happy with this one.
Thanks Kim! (I wish there was some left – lol).
It’s funny you should say carrot cake because I do find it tastes remarkably similar. Lots of yumminess without the excess sugar or refined grains. Thanks so much Lisa!
me too! Thanks Simona :)
oh yes, and seaweed green leafy wraps too!
LOVE how u added swiss chard to your bread loaf! i am in love with leafy greens lately too. i’ve been mostly eating tons of salads hehe.
Oh, I would have never thought to add greens to my baked goods! What a great idea!! I have to admit, I am not good about eating enough greens, particularly in the winter. This is an excellent way to sneak some in!
I love how colorful your food always is!
I can always count on you to introduce me to new things Kelly! I’ve never heard of Kamut at all, but you make it sound incredible… I would love to try it! I love swiss chard too, but the only thing I ever know what to do with it is cook it up in an omelette, so I’m really happy to see it baked into this fabulous loaf – I love it, it looks fantastic!
I love that you snuck swiss chard into this quickbread! I’m SO doing that from now on.
What a great idea incorporating greens into this loaf. I also love that you didn’t add any sugar, but instead rely on natural sweeteners.
I honestly did a double take on the “swiss chard”. I put swiss chard in a lot of things, but I’ve never put it in bread; however, I can see that it makes a beautiful loaf of healthy bread. Love the dates and walnuts as well!
What a nutrient packed meal this is, very pretty too!
Oh, I am definitely making it – I might substitute another type of whole wheat flour, because if I bring another flour home the jokes from my husband will be hard to take ;-) But I am definitely giving this a try, hopefully next weekend
Hi Sally! Thanks for your persistence ~ I would treat this loaf like any other sweet loaf (banana loaf for example), only with less sugar in keeping with my usual baking style…I find it tastes a lot like carrot cake (yum, yum) but is far more nutritive without the heavy sugar load and refined grains. Hope you enjoy it if you give it a try ;-)
Well, for some reason I cannot comment from my iPad, it keeps asking for a valid email address, so I gave up yesterday, but I wanted to ask you a question: how do you serve this cake? I see it tagged as dessert, and it does have vanilla in it, so you think a breakfast, brunch item is the best way? Or would it work with a salad for a light lunch?
What an interesting way of using all these ingredients! This looks gorgeous and so tasty, I love the colours!
Kelly, your cake looks gorgeous with all the different bright colours! I cannot believe it’s actually sweet! Before reading the ingredients I was sure it was savoury. I suppose a savoury version would work too with almost the same ingredients minus sugar.
Once more you use the mysterious and/or not very attractive ingredients in such a creative way… I still remember the first and only time I bought kale. It was so infested with insects, I couldn’t get rid of them no matter how many washings. And they weren’t even organic! This has put me off kale.
You are right, I am one of those people who doesnt know how to use those greens properly. its mostly because they seem so anatractive to my taste buds. Your loaf though, is realy looking awesome. I am a fan of carrot in baked goods, its always a satisfying taste and I can good imagine now, swiss chard and even walnuts in a lovely home made loaf which the whole family will enjoy.
I love that I always learn something new from you, Kelly! This is so unique and wonderful sounding! Never ever heard of Kamut before~!
Here is another dish you’ve shocked me with this week :). I’ve never heard of carrot loaf before but it certainly looks like a snack you can eat that will give you all the nutrients you need. Wonderful.. I need that lol
Wow, what a decadent loaf – it looks so very moreish.
:-) Mandy
I love the colors of this loaf! Definitely a good way to get the kids to eat their veges without their knowing :D
Gotta find out what kamut is and if I can find some here. Any other alternative?
What an exciting recipe. I’ll be posting a Kamut salad recipe shortly that we really enjoyed. I have yet to play with Kamut as a flour but love using spelt. The flavors and the spices used and the “sneaking” in of greens is absolutely brilliant. I haven’t been this excited about a recipe in a long time.
Mise en place! And then the bread just comes together. I love it! What a great way to introduce some greens. I wonder if I could get the kiddos to eat this. Worth a shot, that’s for sure. :)
I’ve never thought to add greens into my baked goods, although I add them into my smoothies so why not! I love all the spices in this…delicious!
Honestly Eliot, it tastes like carrot cake ~ so delicious and not the least bit bitter or woodsy. I think your hubby would be totally fooled ;-) I hope you enjoy it if you give it a try.
Really interesting recipe. I know of some people that would probably love it if they didn’t know what was in it (like my hubby)! :)
This would be a great way to use up the carrot pulp leftover after I juice!!!
Looks fantastic Kelly, pinned it too. I love those ingredients, and the loaf looks perfect.
Wow this is an interesting loaf! And using kamut! That seems to be the up and coming ingredient for foodies. I will have to try it!
That does look super tasty, Kelly. I love how colourful it is and so nutritious. Very nice.
What an interesting sounding loaf! I never would’ve tried this combination of ingredients.
—This looks SO Delectable. WOW. Kelly, can I come have some? Xxx
You did it again! You always come up with wonderful creative wholesome recipes. The combination of carrots, dates and nuts, kind of similar to carrot cake but a much cleaner version with some greens. This is something I’d love to try! Have a great Sunday! :)
Wow! This loaf looks great and it is really nutritious. I love the green and orange speckles on the slices.