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Kale loaf
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Prep Time:
10 minutes
10 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
60 minutes
60 minutes
Savor this versatile gluten-free loaf with avocado for breakfast or soup dipping.
Ingredients:
- 120g baby kale
- 300.00 gm almond meal
- 10.00 gm baking powder
- 2.40 gm sea salt
- 4 eggs
- 75.90 gm macadamia oil
- 21.00 gm lemon juice
- 14.40 gm honey
Instructions:
- Preheat your oven to 180C (160C fan forced) and generously grease a 9.5 x 19.5cm loaf pan before lining it with baking paper for easy removal.
- Pulse baby kale until finely chopped in a food processor. Mix chopped kale with almond meal, baking powder, and salt in a bowl. In a separate container, whisk together eggs, oil, lemon juice, and honey. Pour the wet ingredients into the kale mixture and stir until combined.
- Transfer the mixture into the pan lined with parchment paper. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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