Gluten free Reduced Carb Lupin, Polenta and Kale bread - Professor Kouris Nutrition
www.profkourisnutrition.com.au
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 gorge
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Ingredients
- 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
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