Ingredients
2 red peppers
1 tbsp avocado oil
500g frozen spinach
4 eggs
150g dairy free cream cheese (I have used Nush)
¼ cup almond milk
85g ground almond
½ tsp freshly grated nutmeg
Salt and Pepper
Method
Place the peppers under a hot grill for about 15 minutes, turning half way through. Remove from the oven and place in a covered bowl, or in a bag. Leave for at least 10 minutes. Once cooled, remove the skin and seeds and cut the peppers into long strips. Keep to the side. Preheat the oven to 160C.
In a saucepan or medium pan gently heat the oil and add in the frozen spinach. Gently cook over low heat until cooked through. Season with salt and pepper. Remove from heat and place in a colander or sieve and allow it to drain well. I often use the back of a spatula to press it gently to ensure the liquid is removed. In a large bowl mix together your eggs, cream cheese and almond milk with a whisk.
When almost smooth, mix in the ground almond and season with salt/pepper and add in the nutmeg. Mix well. To this mixture add your well drained spinach and mix until combined. Take a large loaf tin and line it with non-stick baking paper, spread half of the spinach mixture in the base of the tin, then layer on the strips of red pepper.
Carefully top with the remaining spinach mixture. Place in the oven for 35mins or until set. Leave to rest for 5 minutes before cutting and serving. This can also be made in advance and kept in the fridge for the next day.
