Super Green Bread Recipe

Dominique says: “Leafy greens are a great source of folate, as well as calcium for healthy bones, magnesium for its calming properties, and iron.”

Per slice
Protein: 5g
Fibre: 7g
Plant Points: 9.25

Serves:

16 slices

Ingredients

100g broccoli
100g kale, stalks removed
100g baby spinach
100g gluten-free (or regular) rolled oats
100g ground almonds
3 eggs
75g pumpkin seeds
50g sunflower seeds
50g whole flaxseeds
30g chia seeds
2 tablespoons apple cider vinegar
1 teaspoon sea salt
1 teaspoon bicarbonate of soda
25g psyllium husk flakes

Method

1. Preheat the oven to 180°C fan.

2. Cut the broccoli into florets and roughly chop the kale. Put them both into a food processor and pulse until very finely chopped. Add the spinach and blend again until the mixture is mostly smooth and moist but still retains some texture and moisture. Transfer to a large bowl.

3. Add all the remaining ingredients to the bowl and mix well until combined.

4. Spoon the mixture into a 2lb/900g loaf tin, lined with baking parchment or a loaf tin parchment liner, and smooth the surface with the back of a spoon. Bake for 1 hour. Check the loaf is cooked through by inserting a skewer into the middle, which should come out clean.

5. Allow the bread to cool completely in the tin before removing and slicing. Store in an airtight container for up to 5 days. Suitable for freezing for up to 2 months; slice before freezing, separating the slices with small pieces of baking parchment.

Extracted from No-Nonsense Nutrition: The science-based plan to transform health, lose weight, feel amazing by Dominique Ludwig (£26, Bluebird) Photography © Smith & Gilmour

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