2 cups almond meal, plus extra for coating
1/2 cup LSA or ground flaxseed
1/2 cup chia seeds
3 tablespoons crushed raw almonds
3 tablespoons psyllium husk
1 1/2 teaspoons baking powder
1 teaspoon Himalayan pink rock salt
1 kale leaf, stalk removed and leaf finely chopped
2 handfuls of baby spinach leaves, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped thyme
2 tablespoons virgin organic coconut oil
1⁄3 cup milk of choice (I usually use almond milk), plus extra if needed
coconut oil spray
1 tablespoon slivered almonds
olive oil, to serve (optional)
Preheat the oven to 180°C (160°C fan-forced).
Combine the almond meal, LSA or flaxseed, chia seeds, almonds, psyllium husk, baking powder and salt in a large mixing bowl. Add the kale, spinach, parsley and thyme and stir well.
Whisk together the eggs, coconut oil and milk in a measuring jug.
Slowly pour the wet ingredients into the bowl, stirring until everything is well combined. If the batter is too wet, add extra almond meal; if it is too dry, add more milk.
Lightly oil a standard loaf tin (approximately 21 cm x 11 cm) with coconut oil spray, then coat liberally with extra almond meal to prevent the bread from sticking. Spoon the batter into the tin and scatter over the slivered almonds.
Bake for 35–45 minutes. To check if it’s cooked, insert a skewer into the middle of the loaf – if it comes out dry, it’s done. If the top is starting to brown, cover with foil and continue baking until cooked through. It will feel more solid than regular bread.
Remove the loaf from the oven and cool completely in the tin. Cut into slices and serve with olive oil, if liked, or use to make sandwiches.
Keep covered in the fridge for up to 1 week. It also freezes well.
This an edited recipe extract from Jessica Sepel's second book Living The Healthy Life.