SUPERGREEN PUMPKIN, OLIVE + HERB LOAF

This savoury loaf is something I've been eating weekly during my most recent postpartum period. I wanted to create a savoury recipe that would be a fast solve for breakfast time that I could just toast and serve. To me it ticks all the boxes nutritionally; fibre, vegetables, protein, healthy fats, mineral-rich and warming. 

The cherry on top of this bumper recipe is that it is seriously delicious. I love toasting and serving with Bu Deli butter, sliced avocado and freshly ground pepper. This loaf would also be incredibly delicious when served alongside a bowl of soup. 

I recommend toasting under the grill for 2 minutes on each side and serving with avocado, butter, or hummus. This loaf can be frozen, or will keep when sealed in an air-tight container in the fridge for up to 7 days. 

One loaf yields 10 generous slices. 

Sunflower seeds, buckwheat flour, pumpkin, eggs, olive oil, kale, parsley, rosemary, oregano, capers, lemon zest, baking powder, bicarb, salt and pepper.