KALE BREAD

I love when i come across recipes which add a healthy alternative. This recipe ticks many boxes as its great if you are gluten and dairy intolerant and even if you are trying to improve your health with keto or paleo eating.  I enjoyed this bread for breakfast, lunch and dinner.  

Makes 12 slices

Ingredients

100g kale, stalks removed and roughly chopped

3 cups ground almonds

2 ½ tsp baking powder

1 tsp salt

Freshly ground pepper

¼ tsp dried rosemary

4 good quality eggs

⅓ cup oil

Method

Preheat the oven 160C

Line a 9x19cm (approx) loaf tin with baking paper.

Add the kale and almonds to the bowl of a food processor and blitz until the kale is small and combined with the almonds.

Transfer the kale and almond mixture to a bowl, add the baking powder, seasoning and herbs. Mix to combine.

Add the eggs and oil and mix once again to combined.

Pour batter into prepared loaf tin.

Bake for 40 minutes or until a skewer comes out clean.

Cool in the tin for 10minutes before turning out.