Gluten Free Spinach & Feta Loaf

Susan Joy, the author of the Joyful Table recipe book and the wonderful Susan Joy, is to be commended for sharing her delicious Gluten Free Spinach and feta Loaf Recipe. This recipe is grain and gluten-free. If you use goat feta and cashew cream, it’s also paleo.

This recipe was a hit with my family. This is a moist, tasty loaf that’s easy to store.

If you are unable to tolerate dairy, substitute goat feta for the Feta in this bread. You can also add sliced or chopped olives or sundried tomato pieces. Spread it with organic butter or Ghee to make a tasty snack or light lunch. This is delicious with pumpkin soup.

Preparation time: 20 Minutes

Cooking Time: 45 Minutes

Makes: 1 Loaf


  • 1/2 tbsp. Ghee for frying
  • Finely dice one small onion
  • 1 tsp. garlic, minced
  • 3 cups washed baby spinach
  • Crumbled or diced 120g/4oz Feta
  • Season spinach with coarse sea salt and pepper.
  • 2 cups almond meal/flour
  • Ground flaxseed, 1/2 cup
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 130g or 4.5oz of sour cream (cashew cream below).
  • Four large eggs (beaten)
  • 2 tbsp. macadamia oil

Cashew Sour CreamMacadamiased in place of yogurt or sourcream.

  • One cup of raw cashews color cream 30-60 minutes in filtered, salty water.
  • Lemon juice 2 tbsp
  • 2 tsp apple cider vinegar1/2 tsp fine sea salt
  • 1/4 cup filtered water
  • Drain and rinse the cashews thoroughly.
  • Add the remaining ingredients to a high-speed blender.
  • Blend at high speed until the cream is smooth and free of any grainy particles. Blend again, scraping down the sides. Your cream should be smooth and creamy, like a dairy product. Chill the cream before serving.


  1. Pre-heat oven to 170C/340C. GrePreheat medium loaf with Ghee and line it with baking paper.
  2. Melt Ghee in a large skillet over medium heat. Add the onion and garlic. Stirring continuously, cook for 4 minutes until soft.
  3. Stir in spinach, remove the pan from heat, and let it sit until the spinach has wilted. Add fine sea salt and mix it through the spinach.
  4. Add baking soda, salt, and almond meal to a large bowl. Mix to combine, and remove any lumps. Mix until smooth. Stir in the sourcream, eggs, and macadamia sour cream with the onion and spinach mixture into the batter. Be sure to distribute spinach evenly.
  5. Spread prepared bread on any flat surface. Make sure you can see a bit of spinach on top.
  6. Cook for 40-45 mins or until golden brown when tested using a toothpick or skewer. Let cool in the tin for 5-10 minutes. Serve hot with organic butter/Ghee, or cool on a wire rack for later use. Slice with a bread knife that has serrations.

Leave a Reply

Your email address will not be published. Required fields are marked *