Food
Kale Bread Recipe
Kale Bread Recipe – This delicious recipe for Kale Bread has to be one of my favourites and I love it with either smashed avocado and cracked black pepper or with lashings of almond nut butter.
After baking it fresh and marvelling at the aroma that circulates in my kitchen, I normally cut it into slices and freeze it so I can defrost a few slices at a time when I need it.
It’s so full of goodness that I swear when I slice it, I can see goodness written through the centre like a stick of Blackpool rock!
It’s so easy to make that I’m sure after you’ve made it once you’ll be making it regularly.
The ingredients make for one loaf.
Kale Bread Recipe
- 4 tbsp plus 1 tsp for wilting of Lucy Bee Coconut Oil (Or whatever coconut oil you have)
- 350ml water
- 1 tbsp brown rice syrup
- 100g kale finely chopped
- 45g sunflower seeds
- 85g linseeds
- 125g almonds, toasted and roughly chopped
- 100g quinoa flakes
- 25g chia seeds
- 3 tbsp psyllium husk powder
- ½ tsp salt
- 70g pumpkin seeds
- 1 tbsp coconut flour
Method
- Place the coconut oil in a jug with the water and brown rice syrup.
- Sauté the kale in a pan over a medium heat with 1 tsp of Lucy Bee for 2-3 minutes until soft.
- Transfer the kale to a mixing bowl.
- Add all the remaining ingredients and mix well.
- Pour the contents of the jug into the bowl and mix until you have thick dough.
- Grease a 1kg loaf tin with melted Lucy Bee and pack the dough into it.
- Set aside for 60-90 minutes, it won’t rise but it will swell in the tin a little.
- Preheat the oven to 170C/GM 3 and bake for 50 minutes.
- Remove from the tin and return the bread to the oven for a further 15-20 minutes until golden brown all over.
- Cool on a wire rack before you slice.
Not only is this bread perfect to go along with a lovely bowl of hot soup, it’s also fabulous toasted under the grill, spread with a little Lucy Bee coconut oil then with a poached egg sitting on top.
Enjoy this Kale Bread knowing you are putting nothing but goodness into your body.
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