Gluten Free Poppy Kale Loaf

Wednesday, January 27, 2016 | © 2016 |

 | © 2016 |

This delicious poppy kale bread is naturally gluten-free, hearty and nutrient-dense. Serve warmed with some Greek yogurt or top with avocado slices for the breakfast and it's also great for dunking in soup.

Gluten Free Poppy Kale Loaf

adapted from Taste

  • 120 g Kale, finely chopped
  • 200 g Poppy seeds, ground
  • 100 g Almond meal
  • 12 g Baking powder
  • 3/4 tsp Sea salt
  • 3 Eggs
  • 2 Egg whites
  • 80 ml Macadamia oil
  • 1 tbsp Freshly squeezed lime juice
  • 2 tsp Maple syrup

  1. Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
  2. Finely chop the kale leaves. Combine kale, ground poppy seeds, almond meal, baking powder and salt in a bowl. Whisk eggs, egg whites, oil, lime juice and maple syrup in a jug. Add to kale mixture. Stir until combined.
  3. Spoon the batter into the prepared pan. Bake for about 50 minutes or until a skewer inserted comes out clean. Cool the loaf in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy! | © 2016 | | © 2016 |

My Blog List

Popular Posts