No-grain nut, kale and seed bread

Sat, Jun 6, 2015, 00:00

  • Serves: 6
  • Cooking Time: 80 mins
  • Course: Side Dish
  • Cuisine: Fusion


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


Preheat an oven to 170 degrees/gas 3. First, soak the quinoa in water for an hour, then drain. Melt the coconut oil and add the water and maple syrup. Mix well. Wash and chop the kale, but don’t dry it, just spread it on a tray and put it in the oven until it’s wilted – about five minutes.

Next, put the drained quinoa into a bowl along with all the other dry ingredients. Mix well before adding the chopped, wilted kale and then the liquid ingredients. The chia seeds will swell fast, helping the ingredients to come together in a stiff, dough-like consistency.

Line a 22x11cm loaf tin with parchment paper and butter or oil it before adding the dough. Press the dough well into the corners and flatten the top. Cook for 45 minutes before removing the dough from the tin and cooking it on a wire rack for another 15 minutes to dry it out.