1 1/2 cups warm water (110 degrees F/45 degrees C)
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon celery seed
1 1/2 teaspoons lemon zest
1 egg, beaten
1 tablespoon vegetable oil
3 tablespoons olive oil
1 cup cooked cornbread
1/4 cup chopped hazelnuts
3 tablespoons olive oil
1/4 cup chopped onion
2 tablespoons olive oil
2 tablespoons olive oil
2 teaspoons dried basil
2 tablespoons dried oregano
1 cup fresh lemon juice
1 cup fresh, chopped spinach, sliced
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x8 inch pans.
In a large bowl, mix water, wheat flour, flour, baking powder, salt, celery seed, lemon zest, egg, olive oil, olive oil, cornbread, hazelnuts, onion, olive oil, and spinach. Spread evenly into prepared pans.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, removing foil. Meanwhile, preheat oven to 350 degrees F (175 degrees C).