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Rainy Day Green Bread

Summer is all sunshine and outdoor activities… Unless, of course, it’s raining outside. I used to love rainy days as a child, because that meant having all sorts of indoor fun, like building forts out of blankets and baking with my mom in the kitchen. Some of my fondest memories of the latter include helping her mix dough for cookies, or peel apples for cobbler. I will never forget those special days with my mom, and I still get the itch to bake when the forecast looks bleak.

Try creating some rainy day memories with your own little one and this very simple bread recipe (tweaked and adapted from TheGuiltyKitchen.com). I like it because it’s easy to make, very healthy (but tasty), and… It turns green after you bake it!**

Miss Katie Green Bread Recipe River School

Ingredients

  • 3/4 cup sunflower seed butter
  • 6 eggs
  • 2 tbsp honey
  • 1/4 cup butter or coconut oil, melted
  • 1/2 tsp apple cider vinegar
  • 1/4 cup ground flax
  • 3 tbsp quinoa flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350°F. Line an 8 x 4″ loaf pan with parchment, grease well with cooking spray or butter.
  2. In a large bowl, blend the sunflower seed butter, eggs, honey, butter and apple cider vinegar with a hand mixer until well-combined.
  3. In a separate bowl, combine the flax, quinoa flour, baking soda and salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
  4. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
  5. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.

**The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cake cools. This is completely harmless!

Send in your pictures to kidslearn@theriverschool.com.

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