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Recipe for Spinach Tomato Loaf

Recipe for Spinach Tomato Loaf

Recipe for Spinach Tomato Loaf

(Ref: RCP253)

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For those of us on a Wheat Free Diet - this Spinach Tomato Loaf hits the spot every time...

Adapted from a recipe by Gurpareet Bains:



Preparation Time:

15 min

Cooking Time:

30 mins


Coarse Cornmeal - 160g
 Eggs, 3
 Coconut Milk - 350ml
 White Onion, 1 finely chopped
 Coconut Oil - 3 tbsps
 Cumin Seeds - 1 tsp
 Ground Black Pepper - ½ tsp
 Chilli Powder - ½ tsp
 Salt - to taste
 Cherry Tomatoes, halved x 12
 Chopped Spinach - 100g
 Fresh Green Chillies, 2-4 finely chopped
 Fresh Coriander, 4 tbsps chopped


• Pre-heat oven to Gas Mark 7 / 220c.

• Line 2 loaf tins with foil, and lightly grease with 1 tbsp coconut oil.

• In a large bowl, whisk together the eggs and Coconut Milk, stir in the Cornmeal and set aside.

• Dry fry the Cumin Seeds over a high heat in a large pan until they brown, stirring/shaking continuously.

• Turn down the heat, add the coconut oil, Ground Black Pepper and Chilli Powder and stir for 30 seconds.

• Add the chopped Onion, and cook until soft and translucent.

• Add the tomatoes, Fresh Green Chillies and chopped Spinach and cook until the spinach has wilted.

• Add the chopped Coriander. Then combine the cornmeal mixture with the tomato spinach mix.

• Stir the mixture well and divide between the 2 loaf tins.

• Bake in the oven for about 20 minutes or until set.

• Allow to cool for about 15 minutes then serve warm.

• Also delicious cut in to slices and lightly grilled.