The kale tastes amazing in this bread. The polenta gives it a nice grainy texture with a crunchy crust. The parmesan, olives and oregano gives the bread a gorgeous Mediterranean flavour. Great for breakfast or lunch or for a light dinner with soup.
1 1/4 cup (120g) lupin flour
1 1/4 cup (140g) polenta
1 cup (100g) parmesan
1 cup (250g) yoghurt (full cream used in calculations)
160g frozen kale (allow to thaw for about 15min and chop into small pieces)
50-80g (10-18) olives, sliced
3 tablespoons (20g) chopped parsley
3 teaspoons (10g) dried oregano
1/2 cup (100g) extra virgin olive oil
2 large eggs (150g)
1 heaped teaspoon (7g) bicarbonate soda
Method: Preheat oven to 180C (plus fan).
Spray a medium sized loaf pan (11cm x 22cm) with oil and line with baking paper.
Combine flour, polenta, soda, parmesan in a large bowl.
In another bowl combine eggs, yoghurt, oil, herbs, chopped frozen kale, sliced olives.
Fold egg mixture into flour mixture.
Batter will be sticky. Pour batter into prepared tin and bake for 45 minutes or until golden and skewer inserted into the centre comes out clean.
Allow to cool in tin for 5 minutes, then invert onto a wire rack to cool completely.