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
- 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
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- Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
- 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.
- 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!
