This delicious green bread is more cakey than bready in texture, because it’s gluten-free. It’s really nice toasted for breakfast with a poached egg, but as it will fall apart quite easily (because of the lack of gluten), it won’t toast very well in a toaster. Instead, put it on a baking sheet under the grill. The bread will last for about three days, if you haven’t eaten it all by then!
- 65 g coconut butter, plus extra for greasing (available in health food shops)
- 250 g almond flour, plus extra for dusting
- 11⁄2 tsp baking powder
- 1⁄4 tsp tsp bicarbonate of soda
- 1 large bunch of kale
- 1 courgette
- 1 clove of garlic, peeled
- 1 large handful each of fresh basil, chives and parsley
- 3 eggs, preferably free-range or organic, beaten
- 3 tbsp coconut milk
- 1 tsp lemon juice
- 1 tbsp apple cider vinegar
- Preheat the oven to 175°C/gas mark 3. Grease and flour a 20cm x 9cm loaf tin using a little coconut butter and a dusting of almond flour.
- In a large bowl, combine the almond flour, baking powder, bicarbonate of soda and a pinch of salt. Whizz the kale, courgette, garlic and herbs in a food processor, or chop it all finely, and add to the bowl along with the eggs, coconut milk, lemon juice, coconut butter and apple cider vinegar. Mix well.
- Spoon the mixture into the prepared loaf tin and flatten the surface using the back of a spoon dipped in cold water. Bake the loaf on the middle rack of the oven for 45 minutes, or until an inserted metal skewer comes out clean. Turn out on to a wire rack to cool before serving.
Taken from Cook. Nourish. Glow.
Photo credit: Susan Bell