Pull-Apart Green Bread for St Patrick’s Day

Knead a good green bread recipe for St Patrick's Day?

I have created the perfect pull-apart bread to tear and share. It's 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 and is one of the hundred and sixty recipes included in my new book Supercharge Your Life.

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)
  • large handful baby spinach leaves
  • 3 leaves kale, spines removed
  • handful of chives, snipped
  • ½ cup sunflower seeds, plus extra to decorate
  • 2 TBS fresh chopped thyme
  • 2 TBS fresh chopped oregano
  • 3 organic eggs, whisked

  • 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 9 x 30 cm loaf bar 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 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.

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

Lee x

29 Responses to “Pull-Apart Green Bread for St Patrick’s Day”

  1. justin says:

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

    Filling and healthy. Love it

  2. Tarah says:

    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

  3. Jasmine says:

    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

  4. Richard says:

    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.

    • lee says:

      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 🙂

      • Richard says:

        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. 🙂

  5. Elizabeth says:

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

    • lee says:

      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

  6. Karen says:

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

  7. Jessica Golden says:

    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?

  8. Mairi says:

    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.

    • lee says:

      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.

  9. Tanja says:

    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 😉

  10. Janelle says:

    Have made this delicious bread twice and about to make another batch. I used buckwheat flour first time and bread was quite flat, but filling and tasty. I used spelt flour the next time and the bread was higher. What a fantastic recipe! Thanks for sharing.

  11. Michelle says:

    This looks fantastic! Would it still work without the butter? Or do you have a suggested alternative? Thank you! I can’t wait to try it…

  12. Julie says:

    Hi Lee, absolutely loving the look of your bread. I would like to use the mix of flours but am nut and buckwheat intolerant therefore wondered what you might suggest to go with the brown rice and tapioca flour thanks

  13. Bec says:

    Instead of almond meal could I use buckwheat flour?☺️

  14. Rebecca says:

    Delicious and moist! I made this bread last night with half almond meal/half gluten free self raising. Its also great with some avocado and roasted tomatoes on top.

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