Feel free to replace the kale with any other vegetable in this dish. It works very well with grated zucchini, just reduce the milk by half a cup as zucchini’s contain a lot of moisture.
Kale & Cheddar Loaf
- December 2, 2016
- 8
- 20 min Prep
- 45 min Cook
- Moderate Difficulty
Ingredients
- 1 cup chopped kale
- 3 large eggs
- ½ cup extra virgin olive oil
- 150g cheddar cheese, grated
- 1 tsp salt
- 2 tsp baking powder
- 1 cup brown rice flour
- 1 cup buckwheat flour
- 1 cup full fat milk or almond milk
Directions
- Step 1
- Preheat oven to 180°C and line a bread tin with baking paper.
- Step 2
- Add the kale, eggs and olive oil to a large bowl and mix together well. Stir through the grated cheese and then add the salt, baking powder, brown rice flour, buckwheat flour and milk. Mix together until well combined and pour into the bread tin.
- Step 3
- Bake in the oven for 45 minutes until golden brown.
Danielle this recipe was fantastic. I used the zuchini alternative. I am the worst cook and have never used buckwheat flour or brown rice flour … it still was fabbo. Am definitely trying more of your recipes. Oh and the toddler loved it!