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This recipe ticks many boxes as it’s great if you are gluten or dairy intolerant and even if you are trying to improve your health with keto or paleo eating.
I enjoyed this bread for breakfast, lunch and dinner.
Makes 12 slices
100g kale, stalks removed and roughly chopped
3 cups ground almonds
2½ tsp baking powder
1 tsp salt
freshly ground pepper
¼ tsp dried rosemary
4 good-quality eggs
⅓ cup oil
Heat the oven to 160degC.
Line a 9cmx19cm (approx) loaf tin with baking paper.
Add the kale and almonds to the bowl of a food processor and blitz until the kale is small and combined with the almonds.
Transfer the kale and almond mixture to a bowl. Add the baking powder, seasoning and herbs. Mix to combine.
Add the eggs and oil and mix until combined.
Pour batter into prepared loaf tin.
Bake for 40 minutes or until a skewer comes out clean.
Cool in the tin for 10 minutes before turning out.