Comments on: Spring Picnic Bread

By: Helen Portas

Helen Portas — Fri, 22 Apr 2022 05:19:04 +0000

Hi there, this looks great but, I’ve not got any potatoes in the house – do you think I could sub grated sweet potato instead?

By: Julie

Julie — Thu, 18 Jun 2020 19:50:30 +0000

Made with a combo of oat and garbanzo flours; green garlic; sweet and red potatoes; yogurt; spinach and chervil; and an extra spoonful of sourdough starter for tang. I know it sounds waay off of the recipe, but oh my is this good and I would not have made this delight without this post – albeit subbed a bunch with what I have it seems like a hugely forgiving and wonderful “bread.” I forgot the asparagus, but not the feta and pumpkin seed. My dinner date, just cancelled and it is their loss! Thank you for this amazing creation

By: Roslyn

Roslyn — Thu, 06 Jun 2019 01:37:25 +0000

This was SO good! No where near 12 servings in our house though! ;) I used a seeet potato, rosemary & zucchini strips for on top. We really loved it & I’ll make it again for sure! Thank you for a great recipe!

By: Aishwarya Subramania

Aishwarya Subramania — Mon, 08 Oct 2018 15:17:53 +0000

In reply to Anja. I used ground flax instead of eggs and it came out well.

By: Aishwarya Subramania

Aishwarya Subramania — Fri, 05 Oct 2018 19:07:34 +0000

Amazingly delish!!

By: Lou

Lou — Mon, 28 May 2018 11:19:31 +0000

In reply to Lou. Oh, I also used about 1/2 cup potato and 1 1/2 cups swede to lower the GI. Would totally recommend it. :)

By: Lou

Lou — Mon, 28 May 2018 11:17:19 +0000

I just made this and it turned out amazing – so much so that I’ve just eaten half the bread in one sitting…before it even cooled! For veggies, I used courgette/zucchini ribbons instead of asparagus and put some spinach and green olives on there too. If you’re worried about leaving out the feta – don’t be. I didn’t add any and it came out divine. However, I would recommend adding some more herbs for a fuller flavour profile. I added some dried parsley in addition to the fresh, some fresh coriander/cilantro, and some dried dill, thyme, italian mixed herbs. I also added some asafoetida (a very small amount, just a pinch or two), and about 1/2 tsp dijon mustard. I’m already looking forward to making another batch!

By: Jen

Jen — Wed, 23 May 2018 13:53:11 +0000

Such an imaginative recipe. I made this last night and it looked exactly like yours…beautiful. I found it a little dry though and kind of lacking in flavor despite the variety of veggies. I’ll try it again subbing almond flour, I think. I think it might be tasty with olives and red onion as well. Truly unique.

By: Tamara

Tamara — Fri, 18 May 2018 15:28:19 +0000

I’ve made this twice now, both times using leftover beet pulp from juicing in place of the potatoes and its’ so good! This is going to be one of my go to recipes from now on. Thank you!

By: Tamara

Tamara — Fri, 18 May 2018 15:26:12 +0000

In reply to Amy. Hey, I subbed beets for the potatoes when I made it and it was delicious. I bet carrots would be good too.