PREP TIME: 15 MIN | COOK TIME: 45 MIN | TOTAL TIME: 60 MIN | MAKES: 1 big loaf
Preheat the oven to 180’C (160’C fan-forced).
Combine the almond meal, LSA or flaxseed, chia seeds, almonds, psyllium husk, baking powder and salt in a large mixing bowl. Add the kale, spinach, parsley and stir well.
Whisk together the eggs, coconut oil and milk in a measuring jug.
Slowly pour the wet ingredients into the bowl, stirring until everything is well combined. If the batter is too wet, add extra almond meal, if it is too dry, add more milk.
Lightly oil a standard loaf tin (21 cm x 11 cm) with coconut oil. Then coat with some almond meal to prevent the bread from sticking.
Spoon the batter into the tin and bake for 35-45 minutes. Insert a skewer into the loaf to check if it’s cooked. If it comes out dry, it’s done. If the top is starting to brown, cover with foil and continue baking until cooked through. It will feel more solid than regular bread.
Remove the loaf from the oven and let cool completely in the tin. Cut into slices and serve with olive oil, avocado, eggs, sardines, or other desired toppings.
Keep covered in the fridge for up to 1 week or freeze it for up to 2 months.