I really should have planned better and made this on St. Patrick’s day but since I was en route home from the Success Club trip, that was so not happening. I’m pretty sure I could have even managed to get my kid’s to try it in the spirit of the holiday! I am slightly obsessed with my new cookbook Eat Nourish Glow by Amelia Freer. Her recipes are clean and her attitude towards food and eating is in-line with my own. This recipe for Herby Green Bread is a bit more labor intensive than most of my recipes (meaning I had to take my food processor out – which I hate) but a slice of this bread with a poached or fried egg on top is a PERFECT breakfast or lunch. This bread is more cakey than bready since it’s gluten free and it’s also a little crumbly so she recommends reheating it under the broiler if you’d like it warm. It would totally fall apart in a toaster…not that I tried or anything. This recipe requires a few items you might not have readily available in your kitchen, like coconut butter and almond flour, but they might be worth the investment so you can make this again!
Herby Green Bread
4 1/2 tablespoons coconut butter, plus extra for greasing the pan (grease well…I had a bit of an issue with mine sticking to the bottom)
1 3/4 cups almond flour, plus extra for dusting
a pinch of sea salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 large bunch of kale
1 clove of garlic, peeled
fresh herbs: basil, chives & parsley (handful of each)
3 eggs, beaten
3 tablespoons coconut milk
1 teaspoon lemon juice
1 tablespoon apple cider vinegar
Preheat oven to 350F. Grease a loaf pan with coconut butter and dust with almond flour to prevent sticking.
In a large bowl, combine the almond flour, salt, baking powder and baking soda. Pulse the kale, zucchini, garlic and herbs in a food processor, or chop it all finely, and add to the bowl along with the eggs, coconut milk, lemon juice, coconut butter and apple cider vinegar. I zapped the coconut butter in the microwave to make it a little softer. Mix well.
Spoon mixture into the prepared loaf pan and flatten the surface. Bake the loaf on the middle rack of the oven for 45 minutes or until an inserted toothpick comes out clean. Turn out onto a wire rack to cool before serving.