Inspired living

Pull-apart Green Bread

Pullapart Green Bread Pestos

Pullapart Green Bread Pestos

This outrageous green beauty has recently become a brand-new staple in my supercharged kitchen. It’s the perfect pull-apart bread to tear and share, and fantastic for a healthy and hearty breakfast with an endless variety of toppings or leftovers. Packed with greens and fresh herbs, it’s also a good sandwich option, and one that’s simple to make. Experiment with your favourite herbs and seasonings. I enjoy mine topped with avocado, hummus and oven-roasted tomatoes.

Makes: 1 loaf




  • 500g gluten-free self-raising flour
  • ¼ tsp sea salt
  • 1½ tsp gluten-free baking powder
  • ¼ tsp bicarbonate of soda
  • Large handful baby spinach leaves
  • 3 kale leaves, spines removed
  • Handful chives, snipped
  • ½ cup sunflower seeds + extra to decorate
  • 2 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh oregano
  • 3 eggs, whisked
  • 270mL coconut milk
  • 1 tsp lemon juice
  • 60g unsalted butter, melted
  • 1 tbsp apple-cider vinegar
  1. Preheat oven to 175°C and line 9cm × 30cm loaf tin with baking paper.
  2. In large bowl, combine flour, salt, baking powder and bicarbonate of soda.
  3. Blitz spinach and kale in food processor (or chop finely) and add to bowl, along with remaining ingredients, and mix thoroughly.
  4. Spoon mixture into prepared loaf tin and level surface with back of a spoon dipped in cold water.
  5. Bake on middle shelf of oven for about 45 mins, until skewer inserted in centre comes out clean. Halfway through cooking, scatter extra sunflower seeds on top.
  6. Turn out onto cake rack to cool, then serve with smashed avocado, tomatoes and hummus.
  7. Tip: This bread will keep for up to 1 week in an airtight container in the fridge, or can be frozen for up to 1 month.


Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.