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.
- 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
- 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.
- 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.
- 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!
- 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 🙂