- Prep in 10 minutes
- Cook 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.
- Makes 1 Loaf
- Gluten, Dairy & Sugar Free
- Super Simple
- Delicious & Sustaining
150g buckwheat flour
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)
120ml almond milk
1 tablespoon apple cider vinegar
Preheat your oven to 200C, line a loaf pan with parchment or use a silicone one (I do).
Mix dry & wet ingredients separately then fold together. Leave to sit for 5 minutes. Mix a final time then spoon into your loaf tin.
Sprinkle with pumpkin seeds & bake for 28-30 minutes until risen, golden & sounds hollow when tapped.
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.