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.

❤️🍴

Put your pesto forward 

Put your pesto forward 

After my post about how good and amazing kale is for you, here’s a quick sticks recipe for a kale pesto!!! 

10 kale leaves (stalks trimmed) 

1 half bulb of garlic, peeled (very good for you) 

1 cup of vegetarian friendly Parmesan 

1 half cup of roasted almonds (I tend not to use pine nuts as it has an overpowering taste!) 

About 1 and a half cups of really good extra virgin olive oil (more or less depending on how thing you want your pesto) 

1 tablespoon each of salt and pepper 

Blend the oil, garlic, salt, pepper, nuts and Parmesan 

Add kale leaves one at a time and keep blending until you have your desired pesto consistency! Also check for more seasoning if needed! 

USE IT ON ANYTHING 

❤️🍴