It’s almost like we’re having a kale theme on this blog these days. Yesterday, I made kale pesto and today I made sandwich bread using kale too. Well, you can’t get too much kale, right?
Since I don’t eat bread, you would think that having a sandwich for lunch is out of the question. Wrong! I just make my sandwich bread with vegetables and for all I can see that’s just a win-win agreement. I get fewer carbs and more vegetables!
I make veggie breads with whatever vegetables I have in my fridge (here’s one made with cauliflower and broccoli and here are some “bread rolls” made entirely with cauliflower). The ones I’m sharing with you today are made with broccoli and kale but you can easily substitute for whatever veggies you have at home.
I always make big batches and keep them in my freezer. That way I can just defrost two slices and make a lunch sandwich in no time. Like this one I made yesterday with kale pesto, spinach, cheese and salami. Delicious low carb lunch made in 5 minutes time!
MAKES 8 GREEN SANDWICH BREAD
- 200g of broccoli
- 3 large kale leaves
- 1 large handful of flat leaf parsley
- 50g of sunflower seeds
- 50g of parmesan cheese
- 3 eggs
- 1/2 cup of dried potato fibres (any high fiber flour will do – or maybe sub for 2 tbsp of psyllium husks)
- 1 tsp of ground cumin
- 1 tsp of curry powder
- 1-2 tsp of salt
2. Cut broccoli into smaller chunks and put them in your food processor.
3. Remove the stem from the kale leaves and chop the leaves roughly. Put them in the foodprocessor.
4. Now add the remaining ingredients (except for eggs) to the food processor and pulse until you have a somewhat even consistency. Then add the eggs and blend again.
5. Make 8 round breads on two baking plates lined with parchment paper. Use your hands to make them flat and round.
4. Bake in the oven for 20-22 minutes or until golden around the edges. Take them out and let them cool. You can lift them carefully from the parchment paper with a spatula to avoid them glueing together.
5. Store in the fridge for up to 4 days or in the freezer for several months. Don’t forget to place some parchment paper or similar between the breads. That will make separating them easier. You can warm them in the oven or on the toaster before serving.
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