Kale almond and seed loaf
- 100g kale
- 200g ground almonds
- 4 free-range organic eggs
- 30g pumpkin seeds
- 30g sunflower seeds
- 2 tablespoons olive oil
- 2 tablespoons ground flaxseed
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon bicarbonate of soda
- 1 teaspoon sea salt
Preheat the oven to 180C and line an 18x12cm (or similar measurements) loaf tin with two sheets of parchment paper cut to the width across each side of the tin and with some extra overhang on either side to help remove the loaf once its cooked.
Place all the ingredients into a food processor and process to get an even mixture. It won’t take long. Use a spatula to spoon into the loaf pan evenly.
Bake for 40-45 mins and allow to cool in the pan before transferring to a wire rack to cool fully. Cut into slices of your desired thickness only once it has FULLY cooled. Very important. This also freezes well.
TIP: I’ve served mine here lightly toasted under the grill with a thick dressing of tahini and lemon juice which I’ve topped with fried eggs, fresh parsley, za’atar and chilli flakes.