Savory smiles 

Savory smiles 

Let’s just say that bread is and will always be my weakness. I try not to eat it, not that I suffer from a gluten situation, but because it really does take longer to break down because it’s sooooooo processed! 

Ok. So step in recipe construction and creation, and me, trying to figure out how I can make this work and happen. I found a few recipes on various sites and blogs and I’ve adapted them all a bit to make this one amazing, ridiculously tasty and delicious loaf.

We know that you can use Zucchini in bread, you can also use gluten free flour, but then it tends to taste like cardboard, you can play around with oat bran and rolled oats or anything that you actually like and enjoy eating. This is a mashup of about 4 recipes, and let me add, the mashup is actually really REALLY good.

Savory Bread Loaf

  • Servings: 1 loaf
  • Difficulty: easy
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Ingredients 

1 cup of almond meal

1/2 cup psyllium husk

1/2 cup buckwheat flour

1 tsp of baking powder

2 cups of baby spinach, chopped

1 small onion, chopped

1/2 cup of mushrooms, chopped

1/4 cup of sundried tomatoes

3 tablespoons of fresh thyme, chopped

2 free range eggs

1 zucchini grated

2 TBSP of EV olive oil

1 TBSP of nutritional yeast

1 tsp of ground cumin

1 tsp of garlic powder

Pinch of rock salt

Method 

Preheat oven to 170C

Prepare your bread tin

In a bowl mix together almond meal, psyllium husk, buckwheat flour, baking powder and salt.

Fry the onion, mushrooms and spinach until soft (add these to a dry pan, and add a small amount of water to help loosen the mix of it starts to stick)

Add the remaining ingredients and the fried ingredients to the flour mix and combine well.

Spoon mix into loaf tin and bake for 40 minutes or until cooked through.

Allow to cool before slicing.

❤️🍴

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. 

❤️🍴