Kale Brownies, Grain Free!

  1. During this time of year I have an abundance of kale growing in my garden.  I try to get it to last for as long as possible. 
    Kale will survive until the first really hard frost, so usually into November.

I like to make soups to freeze.  I love my sweet kale salad recipe but that is difficult to save for later weeks.

Another one of my favorites are the Kale Brownies with the recipe below.  We don’t do much dairy but every so often it’s fun to enjoy a little.  I guess I have a little less quilt when I have a green veggie with a food I know doesn’t work so well with my body, such as dairy. 
But I can handle it every so often.

The flour in the recipe can be modified if you don’t have quinoa flour on hand.  I would substitute it for almond flour instead.  We definitely stay away from grains.  We really enjoy this recipe and hope that you do too.


1 (10 oz) package kale, rinsed and chopped preferably spines removed if using fresh
1 c. all-purpose quinoa flour or almond flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1 c. unsweetened almond milk
1/4 c. organic butter, melted
1 onion, chopped
2 cloves garlic, minced
1 (8 oz) package shredded organic mozzarella cheese

Optional: top with sliced cherry tomatoes


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
2. Place kale and onion in a medium fry pan with a little butter. Saute until it is limp, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix flour, salt, and baking powder. Stir in eggs, milk and butter. Mix in kale, onion, garlic and mozzarella.
4. Transfer the mixture to the prepared baking dish.
5. Bake in the preheated oven 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Number of Servings: 24

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