Kale and Feta Bread


Everywhere I look these days it seems like everyone is talking about Kale, the new superfood. I use kale a lot with my dinners but had lots left over and needed something to do with it before it went off. I found this delicious recipe and gave it a go! 
This loaf is perfect to have with a nice hot cup of tea or even toasted under the grill and served with scrambled eggs and salmon for a delicious breakfast or brunch. 
A healthier & tastier alternative to everyday bread from the supermarket. 

Ingredients 

2 1/2 cups of white spelt flour
2 teaspoons of baking powder
2 cups of chopped kale
1/2 cup of parsley (chopped)
A few springs of rosemary and thyme (chopped)
A pinch of salt & pepper
150g of feta (crumbled)
1 cup of Greek yogurt
1/2 cup of olive oil
2 eggs 

Method

1. Preheat the oven to 180℃ and grease (i use olive oil cooking spray) a loaf tin (around 8.5'' x 5'').

2. In a large bowl combine the spelt flour, baking powder, salt & pepper, kale, parsley, rosemary, thyme and feta.

3. In a separate bowl whisk the yogurt, olive oil and eggs together, then add to the flour mixture. Stir together until just combined.

4. Put the mixture into the loaf tin and smooth the top. I lightly brush the top with almond milk so the top goes a lovely golden brown and then sprinkle sea salt and rosemary over the top.

5. Bake for about 45-50 minutes (check the insides are cooked with a skewer before you take it out).

6. Allow to cool in the tin 5 minutes before putting the bread onto a cooling rack.

Enjoy x

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