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Pull-Apart Green Bread

Written by lee on . Posted in Blog Breakfast, Blog Lunch, Blog Snacks, Bread, Dairy Free, Gluten Free, Nutrient Rich, Organic, Seasonal, Spring, Sugar Free, Summer, Wheat Free, Yeast Free

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Knead a good bread recipe?

It’s the perfect bread pull-apart bread to tear and share and fantastic for mopping up soup or enjoying with an endless variety of toppings or leftover fixes.

This outrageous green beauty has recently become a brand new staple in my Supercharged kitchen.

Healthy pull-apart green bread is packed with greens and fresh herbs and the perfect sandwich option, that you’ll find simple and easy to make.

Experiment with your favourite herbs and seasonings and pass it around at the table for people to grab as much or as little as they like.

Ingredients

  • 500 grams gluten free self-raising flour (or use mix almond, brown rice flour, tapioca flour)
  • 1/4 teaspoon Celtic sea salt
  • 11/2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1 bunch English spinach
  • 3 leaves kale
  • handful of chives chopped
  • ½ cup sunflower seeds
  • 2 TBS chopped fresh thyme
  • 2 TBS chopped fresh oregano
  • 3 organic eggs, beaten

  • 1 x 270 ml can coconut milk
  • 1 teaspoon freshly-squeezed lemon juice
  • 1/4 cup unsalted butter, melted

  • 1 tablespoon apple cider vinegar

Method

  • Preheat the oven to 175°c (345°F/gas 3–4) and line a square baking tin with baking paper
  • In a large bowl, combine the flour, salt, baking powder and bicarbonate of soda.
  • Whizz the spinach and kale in a processor (or chop it finely) and add to the bowl, along with the chives, sunflower seeds, herbs, eggs, coconut milk, lemon juice, butter and apple cider vinegar. Mix thoroughly.
  • Spoon the mixture into the prepared tin and level the surface with the back of a spoon dipped in cold water.

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  • Bake the loaf in the middle rack of the oven for about 45 minutes, or until a skewer inserted in the centre comes out clean.
  • Don't forget too add some extra sunflower seeds on top half way through cooking, they go all nice and crunchy.image5
  • Turn out onto a wire rack to cool, then enjoy.
  • I served mine with oven-roasted tomatoes with garlic, thyme and oregano on top of a generous serving of hummus. This is my daughter Tamsin, the hand model!

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  • The bread will keep for up to 1 week in a sealed container in the fridge, or can be frozen for up to 1 month.

Give it a whirl and let me know what you think in the comments section below 🙂

Lee x

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Comments (19)

  • justin

    |

    Ha! I have this bread for lunch today. I fry it to reheat and add an egg or two.

    Filling and healthy. Love it

    Reply

    • lee

      |

      It’s really delicious!

      Reply

  • Tarah

    |

    YUM! This looks amazing! Do you think flax/Chia eggs would work with it? Scared to try with that amount of eggs! love your work Lee 🙂

    Tarah

    Reply

    • lee

      |

      Yes that would work ok 🙂

      Reply

  • Jasmine

    |

    Just made the loaf and roasted tomatoes and OMG!! It’s the best homemade, gluten free loaf I’ve EVER had! It’s going to be on repeat in my kitchen for a while! Thank you! X

    Reply

    • lee

      |

      Glad to hear you liked it :):) x

      Reply

  • Richard

    |

    I just made this wholesome green pull apart with fresh roast veggies for lunch this week. It’s simple and easy to make and tastes delicious. It’s my go to meal for lunch. I used fresh oregano, lemon thyme and chives from our herb garden. I also plan to grow kale and spinach. I love growing my own herbs and adding these to the recipe. Thanks for sharing this tasty recipe.

    Reply

    • lee

      |

      How wonderful! I am in the process of putting in a herb wall in my garden so will be making a lot more recipes like this one 🙂

      Reply

      • Richard

        |

        Thanks. I’m passionate about growing my own herbs and using fresh food in your tasty recipe. It’s cheap, healthy and delicious. Good luck with the herb garden. 🙂

        Reply

  • Elizabeth

    |

    Would spelt flour work ok? Would you need extra bicarb if you aren’t using self raising flour? Thanks

    Reply

    • lee

      |

      Spelt would be fine to use and the bread isn’t a high riser I baked it more as a flattish bread so you can pull it apart you wouldn’t need extra bicarb. Lee x

      Reply

  • Karen

    |

    Looks amazing! Just wanted to clarify with the flour – is it best to use just one type or a mix?

    Reply

    • lee

      |

      A mix is always good 🙂

      Reply

  • Jessica Golden

    |

    Any idea how much spinach is in a bunch? All I have is baby spinach… and as it is winter, no fresh herbs! Would dried work? How much would you recommend?

    Reply

    • lee

      |

      One cup of leaves is good and dried herbs would work well too 😉

      Reply

  • Mairi

    |

    Hi; is there an alternative to using eggs as my son and I are allergic? Also, the mix four flours – is it equal amounts of each The bread looks delicious.

    Reply

    • lee

      |

      You can use equal amounts of flour and you can use chia seeds or flaxseeds as a substitute. One tbs to three tbs water equals one egg.

      Reply

  • Tanja

    |

    Hey Lee, just made the bread – it’s delicious. But unfortunately it’s falling apart into crumbs. It’s nearly impossible to cut of a slice or pull a big piece off. Any advice? Cheers 😉

    Reply

    • lee

      |

      Hi Tanya, what kind of flour did you use? Lee

      Reply

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