Anyway, there was an upside to the whole thing which was that I had to just go ahead I make another loaf! Terrible shame, but these things have to be done!
This time around I omitted the olives, as hubby is not a fan, and I wanted to make a version that he would like. I will include them in the recipe though, as I thought they really made it. You can feel free to leave them out as well if you prefer not to have them. The best part about all of this is that the kids loved it! Sometimes kids really surprise you with what they will and will not like. I didn't think they would even give it a go, but not only were they willing to try it but they seriously wolfed it down. Excellent!
This bread is free of gluten, grains, dairy, soy, and sugar, and tastes AMAZING straight out of the oven, but stays really nice and moist for a few days stored in an airtight container. As the weather gets warmer I would recommend storing it in the fridge just to keep it from going mouldy, as the moisture level does make it more susceptible to this. But, to be honest you will be hard pushed to make it last long enough for that to be a problem!! The other option that I always like is to wait for it to cool then cut it into thick slices and store in the freezer. That way you can whip out a couple of pieces as you need them - if you want it for breakfast just take the quantity out that you require, and pop it in the toaster on the lowest setting to gently warm it. Spread with your favourite topping - highly recommend smashing some avocado on it with a crack of pepper and a sprinkle of salt, or a big old smear of almond butter or Dukkah butter. Delicious!
Kale, Onion, and Olive Loaf
1/2 cup walnut meal (see notes)
1/2 cup sunflower meal (see notes)
1/3 cup flaxseed meal
2 tbsp psyllium husk
one medium onion, peeled and finely diced
2 cloves garlic, peeled and grated
2 cups kale, centre stalks removed, finely chopped
zest of 1 lemon
juice of 1 lemon
1/2 tsp cracked black pepper
1 tsp salt
2 eggs, lightly beaten
1 tbsp fresh parsley, finely chopped (you can use dried)
1 tbsp fresh thyme, stalks removed, finely chopped (you can use dried)
1 tsp baking soda
4 tbsp coconut oil, melted
1 tbsp apple cider vinegar
1/4 cup black olives, stones removed if necessary, roughly chopped
1. Preheat oven to 160C. Line a loaf tin with baking paper
2. In a bowl, combine the dry ingredients (walnut meal, sunflower meal, flaxseed meal, psyllium husk, pepper, salt, baking soda). Mix to combine
3. In another large bowl, combine the egg, oil, apple cider vinegar, lemon zest, and lemon juice. Whisk until well combined. Add the olives, onion, kale, garlic, and herbs. mix to combine.
4. Pour the wet ingredients into the dry. Mix well to ensure all ingredients are well combined. Be sure to scrape the bottom of the bowl to get all of those yummy ingredients mixed in
5. Spoon mixture into prepared loaf tin, and sprinkle with course sea salt if desired (this is purely decorative!)
6. Bake for around 30-40 minutes until lightly golden on top, and no longer soft to touch.
7. Cool in tin for 10 minutes, then cool on wire rack (or just eat it hot!)
- To make walnut and sunflower meal, simply pop the required quantity of nuts into a food processor or blender and pulse a couple of times until a 'flour' texture forms. Do not overblend, or you will end up with nut butter.
- If you prefer, you can substitute other nut flours, for example you could just use 1 cup almond flour instead of the half walnut/half sunflower. I just found that the more savoury flavour of the walnuts was a wonderful compliment to the kale and onion flavours.
- have some fun with this recipe... you could add other herbs and spices to change up the flavours. I am going to add chilli to my next one, and rosemary would taste divine in here too.