Kale & Nori Bread

Kale & Nori Bread
  • 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.

Key Facts

  • Makes 1 Loaf
  • Gluten, Dairy & Sugar Free
  • Super Simple
  • Delicious & Sustaining

Ingredients

Dry ingredients

  • 150g buckwheat flour

  • 50g oats

  • 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)

Wet ingredients

  • 3 eggs

  • 120ml almond milk

  • 1 tablespoon apple cider vinegar

Preparation

  1. 01

    Preheat your oven to 200C, line a loaf pan with parchment or use a silicone one (I do).

  2. 02

    Mix dry & wet ingredients separately then fold together. Leave to sit for 5 minutes. Mix a final time then spoon into your loaf tin.

  3. 03

    Sprinkle with pumpkin seeds & bake for 28-30 minutes until risen, golden & sounds hollow when tapped.

  4. 04

    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.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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