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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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