Description
Savory quick bread made with einkorn flour, kale and feta by Gina of Running to the Kitchen.
Ingredients
- • 1 1/2 cup einkorn all-purpose flour
- • 1 cup whole wheat white flour
- • 1 1/2 tablespoons baking powder
- • Generous pinch kosher salt and black pepper
- • 2 1/2 cups shredded Tuscan kale
- • 1 cup crumbled feta
- • 2 eggs
- • 1/2 cup extra virgin olive oil
- • 3/4 cup plain Greek yogurt (2% or full fat)
- • 3/4 cup whole milk
- • 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees and grease a loaf pan with baking spray or line with parchment paper.
- Combine the flours, baking powder, salt, pepper, kale and feta in a large bowl.
- Whisk together the eggs, olive oil, yogurt and milk in another bowl.
- Pour the wet ingredients into the dry ingredients and mix together until just combined.
- Transfer the batter into the loaf pan.
- Sprinkle the chopped walnuts on top if using.
- Bake for 45-50 minutes until a toothpick inserted in the middle of the loaf comes out clean and edges start to brown.
- Let sit for 10 minutes before removing to a cooling rack.
Notes
How to store:
Wrap the bread tightly or store in an airtight container so it doesn’t get stale. If you’re planning on having it last for more than 2 to 3 days, place it in the refrigerator (especially since it has feta in it).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 263
- Sugar: 2 g
- Sodium: 163 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g