I came across this recipe on Soulvaki for the soul http://souvlakiforthesoul.com/2013/11/kale-and-fetta-bread-recipe and adapted slightly in terms of the flour and also the herbs as I’m not a fan of parsley! I’m very into kale at the moment and this is a great savoury loaf. Don’t put in the toaster though as the cheese burns and drops off! Eat fresh out of the oven or re-heat in oven. Will last for a few days in an airproof tin or you can slice, put greaseproof paper in between and freeze – this way you can take out the slices you want.
I ate mine with spicy tomato sauce (recipe to follow) bacon and a bit of avocado, also worked well with poached egg as the bread soaked up all the gooey egg goodness!
KALE AND FETTA BREAD RECIPE
Ingredients:
- 1 cup of dove farm organic spelt farm
- 1 cup plain dove organic flour
- Half cup of almond flour
- 2 tsps baking powder
- pinch sea salt
- pinch pepper
- approx. 2 cups shredded kale
- 1 cup freshly chopped mint
- 1/4 cup freshly chopped dill
- 150 grams fetta cheese crumbled
- 1 cup Greek yoghurt
- 1/2 cup olive oil
- 2 eggs
- grated parmesan cheese
Instructions:
Preheat your oven to 180 deg C and grease and line a loaf tin with baking paper (I use this mini roll from lakeland http://www.lakeland.co.uk/5513/Baking-Parchment-Mini-Roll)
In a large bowl combine the flours, baking powder, salt, pepper, kale, herbs and fetta cheese. Set aside.
In another bowl whisk together the yoghurt, olive and eggs then and add to the flour mixture. Stir until just combined.
Pour the batter in your baking tin, top with some grated parmesan cheese and bake for approx 45 mins or until the top has browned and the insides are cooked. Insert a skewer to check whether the bread has cooked.
Allow to cool in the tin for 5 mins before inverting onto a cake rack. Allow to cool completely before slicing.
Notes:
You can add as little or as much of the herbs as you like. There are no set rules. You can also add 1/2 cup of grated Pecorino cheese into the batter too.
palmernoms 