Grain-Free Banana & Kale Loaf
Keto-friendly, low carb; grain, lectin & gluten-free loaf...this one’s a real winner for you.
I often have to add some sort of sweetness to my recipes to make them more palatable whilst still being keto and low-carb friendly. The problem I have is that my husband hates Stevia Leaf AND Monkfruit extract, which are the only sweeteners I feel comfortable using.
Enter the banana stage left. HOW is the banana ever witnessed in a keto recipe?
The lovely things that make this high sugar fruit so good for low sugar baking is that alongside its high sugar is its incredibly potent flavour, particularly when teamed with warm spices such as ginger and cinnamon. This means that one small banana goes a heck of a way and in this case, doesn’t add enough to your carb bake to kick the majority “Ketotarian” out of ketosis.
120g Almond meal*
1 tablespoon (20g) flaxseeds
1 tsp baking powder
1 tablespoon desiccated coconut
1 tablespoon coconut oil
1 mashed small banana**
1 large handful well-steamed kale***
1 tblsp unsweetened almond milk
1/2 tsp sea salt
1/2 tsp ginger 1/2 tsp cinnamon
Mix it all together. Add to pre-oiled loaf tin and place into a pre-heated 180C oven for 40mins.
Your knife should come out clean.
Remove from oven and go around the edge of the loaf with a blunt knife (so as not to scratch your tin!) before tapping it out onto cooling rack.
Serve as a sweet or savoury loaf - depending on your choice of banana and audience!
*Activated almonds would be better for any lectin intolerance so if you have the time and the patience, soak for 8hrs and dry your almonds first before blending. I confess I just blitzed non-activated almonds.
**The riper the more sweet your loaf. The glycaemic load also goes up the riper you get, but the carb content stays the same.
***Well steamed as this removes the bitterness from the leaves which would really ruin your loaf.
By adding the kale to this recipe you reduce the glycaemic load (rate at which the sugar enters the bloodstream) as well as adding more nutrients as a whole. You’re also reducing the amount of sugars you receive per portion (12 slices per loaf).