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
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.