Breads & Savouries
Kale & Nori Bread
Serves
Prep in
10 minutes
Cooks in
30 minutes
This 1-bowl beauty is naturally gluten, dairy & sugar free. So simple to make, it is super sustaining, a flavour fiesta & perfect for lazy weekend breakfasts.
Key Facts
- Makes 1 Loaf
- Gluten, Dairy & Sugar Free
- Super Simple
- Delicious & Sustaining
Ingredients
Dry ingredients
- 150g buckwheat flour
- 50g oats
- 2 tablespoons psyllium husk
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 teaspoon pepper
- Pinch of salt
- 1 tablespoon dried oregano
- 2 sheets organic nori (ripped into pieces)
- 200g shredded kale
- 1/3 cup collagen (optional)
Wet ingredients
- 3 eggs
- 120ml almond milk
- 1 tablespoon apple cider vinegar
Preparation
01
Preheat your oven to 200C, line a loaf pan with parchment or use a silicone one (I do).
02
Mix dry & wet ingredients separately then fold together. Leave to sit for 5 minutes. Mix a final time then spoon into your loaf tin.
03
Sprinkle with pumpkin seeds & bake for 28-30 minutes until risen, golden & sounds hollow when tapped.
04
Allow to cool for a couple of mins then turn out into a wire rack to cool before slicing. Will keep for 4 days or freeze for 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
