Pull-apart Green Bread

Name: Pull-apart Green Bread
Ingredients: 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

by Lee Holmes September 11, 2020

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

GF, V

=R1=

Pull-apart Green Bread

By: Lee Holmes

This outrageous green beauty has recently become a brand-new staple for a 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 nat home with your favourite herbs, toppings and seasonings.

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Servings

Prep time

Cook time

Recipe

Ingredients

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

Method

Preheat oven to 175°C and line 9cm × 30cm loaf tin with baking paper.
In large bowl, combine flour, salt, baking powder and bicarbonate of soda.
Blitz spinach and kale in food processor (or chop finely) and add to bowl, along with remaining ingredients, and mix thoroughly.
Spoon mixture into prepared loaf tin and level surface with back of a spoon dipped in cold water.
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.
Turn out onto cake rack to cool, then serve with smashed avocado, tomatoes and hummus.
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.