Herby Green Bread,
gluten free

This green bread is more cakey than bready in texture due to the gluten free flour (I haven’t tried it with regular flour but I am sure it would work, I’ll leave that to the bakers amongst you to try). I have made it into muffins which worked really well. I enjoy it for breakfast with a poached egg, but it does fall apart quite easily (because of the lack of gluten) so I toast it on a baking sheet under the grill rather than in a toaster.

It’s a nice and easy way to include some  extra fibre and greens to breakfast and it tastes delicious. It will last for about three days, if you haven’t eaten it all by then!

1 x tin loaf

GLUTEN-FREE, DAIRY-FREE


INGREDIENTS

65g coconut butter , plus extra for greasing
or regular butter would work just as well if you prefer
250g almond flour , plus extra for dusting
11⁄2 tsp (gluten free) baking powder
1⁄4 tsp (gluten free) 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


STEP-BY-STEP

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.


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