Bread, but kale, but bread.

Bread, but kale, but bread.



Look at this beautiful creation! When will the kale affair stop!!?!?? NEVER! 

Make this and keep it frozen in slices, and then pop it into the toaster in the morning!!!!! *droooooool! Top with cream cheese, avocado, loads of fresh lemon squeezes and viola! Magic on a plate! 

No-grain Kale bread 

Makes 1 loaf 

4 TBSP of melted coconut oil 

350 ml water 

1 tbsp of brown rice syrup 

100g of KALE finely chopped 

45g sunflower seeds 

85g linseeds 

125g whole almonds, toasted and chopped 

100g quinoa flakes 

3 TBSP of psyllium husk powder 

1/2 tsp of salt 

70g pumpkin seeds 

1 tbsp coconut flour 

Place the coconut oilin a jug with the water and brown rice syrup. 

Sauté the kale over a medium heat until softened. 

Add all the remaining ingredients and mix well. 

Grease a 1kg loaf tin and pack the mix into it. Leave to sit for about 1 to 2 hours. 

Preheat oven to 170C and bake the loaf for 50 minutes. 

Remove from the tin and return to the oven for a further 20 minutes. 

Leave to cool of a rack before slicing. 

❤️🍴

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