Garden Harvest Kale Bread
This delicious quick bread uses some of the herbs and greens that you may have growing in your garden in Spring. And if you don’t garden, you can easily find them at your local grocery store or farmer’s market. As always, we include gluten and dairy free substitutions.
2 1/2 cups all-purpose flour or gluten free flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
½ tablespoon chopped fresh chives
½ tablespoon chopped fresh oregano
1/4 cup chopped black olives
1/4 cup chopped walnuts
2 1/2 cups shredded kale
3/4 cup crumbled feta cheese – this is delicious, but hard to find dairy free, so you can add dairy free parmesan as a substitute
1/2 cup olive oil
3/4 cup plain Greek yogurt or dairy free plain yogurt
3/4 cup milk or plant milk – we used Oat
Preheat oven to 350 degrees Spray a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine flour, baking powder, garlic, and salt. Mix in herbs, kale, olives, walnuts, and feta cheese.
In a medium bowl, whisk oil, eggs, yogurt, and milk. Pour into dry ingredients and mix until well combined.
Bake 45 to 50 minutes, or until a tester comes out clean. Let it cool for at least 15 minutes before slicing. Enjoy!