Kale and Cheddar Loaf

by Danielle Minnebo March 31, 2017

Kale and Cheddar Loaf

By: Danielle Minnebo

This loaf is perfect for breakfast or a light snack. Feel free to replace the kale with any other vegetable in this dish. Enjoy!

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Servings

Prep time

Cook time

Recipe

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 milk or almond milk

Method

Preheat oven to 180°C and line bread tin with baking paper.
Add kale, eggs and olive oil to large bowl and mix together well. Stir through grated cheese, then add remaining ingredients. Mix until well combined and pour into bread tin.
Bake in oven for 45 mins until golden brown.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: breakfast, gluten-free, vegetarian

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.