Immune Boosting Kale Bread

This recipe has powerful elements to boost the immune system and lower inflammation.

When I discovered I could mix kale and seeds to make bread without any flour or eggs, I was amazed. This gluten free, dairy free and sugar free recipe is one I make regularly, because it is not only tasty, but nutrient dense to flip on all those longevity genes and support a strong immune response.

Kale, nuts and seeds are all very high in fiber and antioxidants, which are key to a healthy gut microbiome. About 70 percent of the immune system is housed in the gut. The fiber and prebiotics from the ingredients in this recipe help feed healthy gut bacteria to optimize the immune response.

Kale not only contains the powerful antioxidant vitamin C, but it is one of the world’s best sources of vitamin K. Just one cup of raw kale has almost 7 times the recommended daily amount!

Antioxidants found in the ingredients in this recipe help lower inflammation and counteract oxidative damage by free radicals in the body. Oxidative damage is believed to be among the leading drivers of aging and many diseases, including cancer. I consider my immune boosting kale bread like taking medicine…just tastier!


  • 2 tbsp coconut oil, melted
  • 350 ml water
  • 120 g kale, finely chopped (use a mixer to accelerate)
  • 3 tbsp psyllium husk powder
  • 50g sunflower seeds
  • 80g flaxseeds
  • 125 g almonds, roughly chopped (optional: toasted)
  • 100 g quinoa flakes
  • 25 g black chia seeds
  • 1/2 tsp salt
  • 70 g pumpkin seeds
  • 1 tbsp coconut flour


1. Place the coconut oil in a measuring jug with the water.
2. Wash the kale. No need to pat dry it and sauté the kale in a pan over a medium heat (no need for extra oil).
3. Transfer the kale to a mixing bowl, add the remaining ingredients and mix well.
4. Pour the oil/water mixture into the bowl and mix to form a thick dough.
5. Knead it very well for 1 – 2 minutes
6. Line a loaf pan with parchment paper and press the dough into it. (Alternatively you can mold the bread on an oven pan lined with baking paper.)
Set the loaf aside for 1-2 hours.
7. Preheat the oven to 170C and bake for 50 minutes.
8. Remove from the pan and return it to the oven for a further 15-20 minutes until golden brown all over.
9. Cool 10 minutes on a wire rack before slicing.










Inspired by Fannies Real Food

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