- 8oz cooked and mashed sweet potato
- 2oz of shredded kale with stalks removed
- 2 large, organic free range eggs
- 4oz brown rice flour
- 2 tbsp tomato puree
- 1 medium size red onion
- 1tsp celery salt
- 1tsp mixed herbs
- Black pepper and sea salt to taste
- Pre-heat your oven to 180c for fan oven, 200c for non fan.
- Grease and line with baking paper your medium size loaf tin.
- Heat the olive oil in a large frying pan and saute onion for approx 7 minutes until soft.
- Add tomato purée, herbs and celery salt and mix until the paste is evenly distributed over the onion.
- Add kale and mix. Allow to cook for a further 5 minutes. The Kale should wilt and reduce in size. Take off the heat and put to one side.
- Beat the eggs in a large bowl.
- Add the mashed sweet potato, cooked onions and kale and mix. Season with black pepper and sea salt.
- Add brown rice flour and mix. The mixture should become a thick consistency.
- Spoon into your loaf tin. Place in the middle of the oven and cook for 20-25 minutes until it is springy and firm in the middle.
- Enjoy this loaf topped with slices of tomatoes, jalapeño peppers, olives, tuna..or whatever takes your fancy 😄
This loaf is bursting with healthy plant goodness and very handy to have in the fridge for when you are peckish and looking for a healthy snack. Sweet potatoes are lowish on the GI (Glycemic Index) unlike white potatoes, and provide a sustained release of energy. Sweet potato is a great source of beta-carotene which acts as an antioxidant in our body, fighting off toxins. It is also a precursor to Vitamin A which helps support healthy eyesight and skin. The sweetness of the potato also crowds out any cravings you may have for sugar.
Kale is high on the ANDI scale (Aggregate Nutrient Density Index) and is considered King of the green leafy vegetables due to its phytonutrient content. It has anti inflammatory compounds and is loaded with vitamins and minerals. It really is a superfood.
Why not give it a whirl and let me know what you think!