No-grain Nut, Kale and Seed Bread Recipe

Makes

1 loaf

Ingredients

100g quinoa
60g coconut oil
350ml water
1tbsp maple syrup
100g kale
125g whole blanched almonds, toasted and chopped
85g linseeds
70g pumpkin seeds
45g sunflower seeds
25g chia seeds
3tbsp psyllium husks
1tbsp coconut flour
Good pinch of sea salt

Method

1. First soak the quinoa for an hour in water then drain.

2. Preheat the oven to 170°C/gas mark 4.

3. Line a loaf tin and butter or oil it.

4. Melt the coconut oil then add the water and maple syrup and mix well.

5. Wash and chop the kale but don’t dry it. Just spread it on a tray and leave it in the oven until it’s wilted – about 5 minutes.

6. Drain the quinoa and put it into a large bowl along with all the other dry ingredients and mix well before adding the chopped, wilted kale and then the liquid ingredients. The chia seeds will swell quickly, helping the ingredients to come together into a stiff, dough-like consistency.

7. Transfer the dough to the lined loaf tin. Press it well into the corner and flatten the top. Cook for 45 minutes before removing from the tin and cooking it on a wire rack for another 15 minutes to dry out.

Courtesy of The Ketogenic Kitchen by Domini Kemp and Patricia Daly (Gill)

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