Gluten Free Poppy Kale Loaf

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This delicious poppy kale bread is naturally gluten-free, hearty and nutrient-dense. Serve warmed with some Greek yogurt or top with avocado slices for the breakfast and it's also great for dunking in soup.

Gluten Free Poppy Kale Loaf

adapted from Taste

120 g Kale, finely chopped 200 g Poppy seeds, ground 100 g Almond meal 12 g Baking powder 3/4 tsp Sea salt 3 Eggs 2 Egg whites 80 ml Macadamia oil 1 tbsp Freshly squeezed lime juice 2 tsp Maple syrup

1. Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
   
2. Finely chop the kale leaves. Combine kale, ground poppy seeds, almond meal, baking powder and salt in a bowl. Whisk eggs, egg whites, oil, lime juice and maple syrup in a jug. Add to kale mixture. Stir until combined.
   
3. Spoon the batter into the prepared pan. Bake for about 50 minutes or until a skewer inserted comes out clean. Cool the loaf in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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