Spring Picnic Bread

As picnic season lastly is upon us, we’re kicking it off with two new favourite issues. One is a motorcycle and the opposite is a bread. We’ve got been dreaming of a Danish cargo bike for years and years, and final month we lastly splurged on this one. It’s the right car for us as a result of we are able to match all three youngsters in it, with seatbelts and all. It’s best to carry house heavy grocery baggage with. And it’s environmentally pleasant. All practicalities apart, it’s additionally numerous enjoyable to experience round with and we’re roaming from playground to picnic spots with out a hitch. We simply pack a couple of blankets, an enormous smoothie, a rhubarb compote and this fantastic thing about a bread.

We created this recipe for these sort of picnic conditions. We needed one thing spring-y and savory that may be extra moist than a bread and never too heavy or difficult. It’s principally like a savory muffin that we bake in a sheet pan. It serves many, is simple to make, tremendous moist and flavorful and you may make numerous variations on it.

For sure, that is additionally best for a brunch or or different weekend gatherings.


Similar to a foccacia, the bread is only a base and you’ll play with all of the toppings. Listed here are a couple of ideas:
• Swap among the potatoes with grated carrots, parsnip or swede.
• A teaspoon of mustard within the batter would add some complexity to the taste.
• Add numerous totally different recent herbs to the batter.
• Olives or capers could possibly be good on high. Spinach is also used as a substitute of asparagus.
• You need to use a dairy free yogurt as a substitute of buttermilk and omit the feta cheese when you desire it dairy free.
• We haven’t tried a vegan model however changing the eggs with chia eggs (1 egg = 1 tablespoons chia seed + Three tablespoons water) has labored for us on related recipes.



Asparagus & Potato Picnic Bread
Serves 12

Dry Substances
100 g / 1 cup oat flour (or the identical quantity rolled oats, blitzed into flour in a meals processor)
100 g / Three/Four cup rice flour (or buckwheat flour or spelt flour)
1 half of tsp baking powder
1 tsp sea salt flakes

Moist Substances
Three free-range eggs
125 ml / half of cup olive oil or coconut oil, at room temperature

125 ml / half of cup cultured buttermilk (or yogurt or plant-based yogurt)
1-2 spring onions
Three-Four potatoes (2 cups / 250 g)
100 g feta cheese

Three uncooked asparagus

1/Three cup pumpkin seeds
2 tsp high quality olive oil
2 tsp honey

Preheat the oven to 180°C / 350°F bake mode, grease a 30 x 22 cm / 12 x 9 inch tray or line it with parchment paper.

Add all of the dry substances to a big mixing bowl and stir till mixed. Make a effectively within the centre and put aside whereas getting ready the moist substances.

Whisk eggs in a separate bowl, then add buttermilk. Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the moist combination together with the onion. Crumble in half of the feta cheese. Give it a superb stir after which pour the moist combination into the bowl with the flours. Use a wood spoon or spatula to mix the batter after which pour it onto the tray.

Use a peeler to shave the asparagus into skinny ribbons and unfold them out over the batter. Crumble the remaining feta cheese on high. Mix pumpkin seeds, oil and honey and sprinkle them on high as effectively.

Brush the asparagus with any remaining oil from the seeds. Bake for approx. 35-45 minutes or till golden and a skewer inserted within the centre of the cake comes out clear. Take away from the oven and put aside to chill barely within the tin earlier than transferring to a wire wrack to chill fully. Retailer the cake at room temperature in an hermetic container and it’ll hold for a couple of days.

Nice to carry on a picnic and serve with a tangy rhubarb compote or chutney.

Take pleasure in!


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