This bread is AWESOME!!!! I made a lamb curry for friends at the weekend and rather than the low nutrient, high calorie naan option, I dished up this ‘witches bread’ (so called by our 5 year old guest!). It is so soft and tasty, and full of nutrients. Have any leftovers (if there are any) toasted with soup or a poached egg the next day.
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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 65 g coconut butter plus extra for greasing
- 250 g almond flour plus extra for dusting
- pinch aof sea salt
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 large bunch of kale
- 1 courgette
- 1 clove of garlic peeled
- 1 handful each of fresh basil chives and parsley
- 3 eggs beaten
- 3 tbsp Coconut milk
- 1 tsp Lemon juice
- 1 tbsp apple cider vinegar
Ingredients
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Instructions
- Preheat the oven to 175oC and grease and flour a 20cm x 9cm loaf tin.
- In a large bowl, combine the almond flour, salt, baking powder and bicarbonate of soda.
- Whizz the kale, courgette, garlic and herbs in a blender (or chop it all finely by hand).
- Add this to the bowl along with the eggs, coconut milk, lemon juice, coconut butter and apple cider vinegar and mix well.
- Spoon the mixture into the prepared loaf tin and flatten the surface using the back of a wooden spoon dipped in cold water.
- Bake the loaf in the middle of the oven for 45 minutes, or until a skewer comes out clean.
- Turn out on to a wire rack and cool before serving.
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