Here is something unique to add to your menu this Christmas… An idea I got from a few recipes I’ve seen online. This is my version — vegan, but not gluten free. If you want to make it using none wheat-based flour, you may use rice flour, buckwheat flour, spelt, garbanzo flour, amaranth flour, barley flour, chia flour, corn flour, oat flour, to name some of the alternatives. You can add ground flax as a natural binder to your dough. Or if you don’t want to make the dough, you can buy crescent dough sheet that’s ready to use. Anyway, the process of making it takes time and a bit tricky, but I assure you you’ll have fun! Be creative and enjoy your edible Christmas tree bread. 🙂
CHRISTMAS TREE BREAD
Category: Vegan, non-gluten free
Good source of fiber, protein,
flour – 3 cups all purpose flour (I used 2 C all purpose, 1 C wheat combined)
dry yeast – 3 teaspoon
sugar – 3 teaspoon
salt – 1 teaspoon
warm water – 1 cup
dairy free butter – 1 tablespoon
You can skip this part if using a store-bought crescent dough sheet.
- Combine flour, yeast, sugar, and salt in a mixing bowl.
- Pour in a cup of warm water. Mix it well. Add butter into the mixture. If using a bread maker mix it for about 2 minutes or until dough is at right consistency. If kneading by hand, make sure you knead it well enough. Too sticky dough: add a little bit of flour.
- When done mixing, rest dough for 10-15 minutes. Wait for it to rise and double its size.While dough is resting, you may start making your stuffing.
Spinach (or any greens you like) – 5 cups (chopped) or 1 1/2 pound frozen
onion (diced) – 1/2 cup
non-dairy mozzarella cheese – 1 cup (shredded)
(option) cottage cheese -3/4 cup and feta cheese 1/3 cup (or a combination)
dried parsley – 1 tablespoon
dried dill leaves – 1/2 teaspoon
black pepper corn – 1/4 teaspoon (optional)
sea salt – to taste
sesame oil (or any cooking oil)- 1 1/2 tablespoon (if only using fresh spinach)
pimiento olives – 1/2 cup thinly sliced for decoration or to mix with stuffing
Note: If other seasoning’s not available, use other other options or just omit it.
1. If using fresh spinach (greens): Sautee onions with sesame oil and spinach in a pan. Use low heat only just to shrink spinach leaves down.
If using frozen spinach: Thaw out frozen spinach completely. Squeeze and drain excess liquid. No need to sautee. Combine all ingredients and your stuffing is ready to use.
2. Add cheese and the rest of the ingredients (a little bit of olives, save some for toppings). Mix thoroughly but gently. Do not cook the mixture. Mixture should be ready in 2 minutes.
To form the Christmas tree bread:
1. On a flat, floured surface flatten the bread dough (It is best if you do it on a parchment paper, so it’s easier to transfer the formed dough into the baking pan). Use a rolling pin to make a thin, big, round shape.
2. Using a pizza/rolling cutter (or a table knife), make a light marking and make a tree-shape like (triangle) in the middle of the dough. Make strips cut on the sides.
3. Put spinach stuffing on the tree shape dough (but not on strips part).
4. Pull/stretch and gently twist opposite sections of strips to make a band across the tree dough. Make sure both ends are sticking together well.
5. Arrange pimiento olives “decoration” then brush the dough with coconut oil, olive or sesame oil. Bake in a preheated oven at 350 degrees F (175 *C) for 30 minutes.
Sprinkle some shredded cheese on top and… Enjoy your Christmas Tree Bread!