Serve with Super Green Hummus, homemade pestos (here) and roasted tomatoes

Pull-apart green bread

{ MAKES 9 X 30 CM [3½ X 12 INCH] LOAF }

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 mopping up soup or enjoying 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 hummus and oven-roasted tomatoes.

500 g (1 lb 2 oz) gluten-free self-raising flour (see tip)

¼ teaspoon sea salt

1½ teaspoons gluten-free baking powder

¼ teaspoon bicarbonate of soda (baking soda)

large handful baby English spinach leaves

3 kale leaves, spines removed

handful chives, snipped

75 g (2¾ oz/½ cup) sunflower seeds, plus extra to decorate

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh oregano

3 eggs, whisked

270 ml (9½ fl oz) coconut milk

1 teaspoon lemon juice

60 g (2¼ oz) unsalted butter, melted

1 tablespoon apple cider vinegar

Preheat the oven to 175°C (345°F) and line a 9 × 30 cm (3½ × 12 inch) loaf (bar) tin with baking paper.

In a large bowl, combine the flour, salt, baking powder and bicarbonate of soda.

Whiz the spinach and kale in a food processor (or chop them finely) and add to the bowl, along with all of the remaining ingredients. Mix thoroughly.

Spoon the mixture into the prepared tin and level the surface with the back of a spoon dipped in cold water.

Bake on the middle shelf of the oven for about 45 minutes, until a skewer inserted in the centre comes out clean. Halfway through cooking, scatter the extra sunflower seeds on top – they’ll go all nice and crunchy.

Turn out onto a wire rack to cool, then enjoy. The bread will keep for up to 1 week in an airtight container in the fridge, or can be frozen for up to 1 month.

SUPERCHARGED TIP

Make your own self-raising gluten-free flour by mixing equal quantities (or your preferred proportions) of almond meal, brown rice flour and tapioca flour. Add 1 teaspoon baking powder and ¼ teaspoon bicarbonate of soda (baking soda) for every 2½ cups of flour.

If making your own flour, you won’t need the baking powder or bicarbonate of soda in the main ingredients list.