The party's upon you and you don't know what to prepare? Don't want to end up with the classic pizza snails? Before you frantically shop for chips and other snacks that won't do anything for your body, try this Pull Apart Bread. It's a simple quickie to which you just add your favorite dip and chopped veggies and you're good to go. 👌🏻

This one also has a nice fancy Christmas twist, because I shaped it into a Christmas tree, so in addition to tasting great, it will also make quite a show at any holiday celebration! 🎄

Shop ingredients

Organic Grass-fed Ghee – 300 ml – from milk of grass-fed cows, 95-98% butterfat purity, high smoke point

£9.99

Organic Garlic Granules – 85 g – intense aroma and sharp taste, from organic farming

£3.59

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Tomato Sauce – 500 g – traditional Italian tomato sauce, with extra virgin olive oil, without sugar and preservatives

Nutrition (1 serving)

64 kcal
8 g carbohydrates
2 g fats
3 g protein

Per 24 portions

Dough:

250 g gluten-free baking mix
140 g water
5 g cane sugar
25 g of grass-fed ghee
4 g dried yeast
1/2 tsp salt

Filling:

1 cup baby spinach
100 g hard cheese
100 g ricotta
tsp garlic granules
1 cup fresh basil
pinch salt

Dip:

tsp olive oil
50 g puttanesca sauce

Instructions

First, prepare the yeast dough. Crumble the yeast into lukewarm water, add the sugar and let it rest for about 10 minutes to activate the starter.
In a bowl, pour the gluten‑free baking flour mix, salt and add softened ghee or beef tallow. Pour in the sourdough starter and knead using a food processor on medium. After 6‑8 minutes, transfer the dough to a floured rolling pin and work into one large loaf. Leave to rise in a warm place for at least an hour.
Preheat the oven to 215 °C and line a large baking tray with baking paper.
Before you start making the little doughnuts, prepare the filling. Mix chopped spinach, grated edamame, ricotta or Greek yogurt, garlic powder, basil, parsley and salt in a bowl.
Divide the dough into 24 small pieces. First, roll a small ball, press it into a thicker patty, add a teaspoon of spinach filling and roll back into a ball.
Then you can start making your tree. Stack all the mushrooms on the baking sheet. Start with one on top and gradually add more rows until you have a tall pyramid. Brush a little olive oil over the top of the doughnuts before baking.
Bake for 15 - 20 minutes.
👉🏻 friendly reminder: every oven bakes a little differently, so keep an eye on the tree. The mushrooms should have a nice crispy crust and golden color.
After baking, sprinkle everything with hard cheese and chopped parsley.
Serve warm with your favourite sauce.
So good taste and merry christmaaas! ✨

Products used in the recipe