Sometimes it’s hard to consume enough vegetables during the day, so why not adding them into your bread. My kids’ favourite is the red beetroot bread even though they were sceptical at first because of the colour. They would never eat a beetroot on its own, so I’m pleased they like these! Everybody who has tasted these colourful bread of mine, seem to have their own opinion which flavour is the best. It’s nice to see that all of the flavours in the dough work well together and the consistency is fluffy inside but crunchy on the surface. I also like the idea of adding more nutritional power to the bread along with an increased soluble fibre, which is so important for our gut – and the brain. Read more about rich carbohydrates and soluble fibre here.
For the red beetroot bread, I used my other overnight flatbread recipe, which includes an oatmeal flour. You can find the recipe here. But because an oatmeal (even though chosen gluten-free) might cause mix-allergies to some people with celiac disease or sensitive to gluten (oatmeal has similar protein composition than gluten), this recipe doesn’t contain even the gluten-free oatmeal flour. This kind of veggie bread is nice to be offered at the breakfast table for example. I storage my ready-baked bread in a freezer and melt only those needed at a time (in a toaster). That way I have always fresh veggie bread buns to serve!
Overnight Veggie Bread – Gluten-Free
Let the dough rise slowly overnight in the fridge in a sealed container.
30g=1 ounce Fresh yeast OR 15g=1/2 ounce Dry yeast
4 dl=1.6c Buckwheat flour
1 dl=0.4c Almond flour
1 dl=0.4c Rice flour
1.5 tablespoon Psyllium fibre
1 teaspoon Himalayan salt
1 teaspoon Hemp oil (optional)
If you use fresh yeast (baker's yeast), dissolve it in cold water. If you like to use dried yeast instead, mix it into the flours.
Mix dry ingredients.
Add dry ingredients and oil into the water and mix until smooth, using a spoon. The dough is nice and loose.
Add veggies to add colour and nutrition: RED=beetroot / GREEN=spinach / YELLOW=turmeric-onion mix
Place the dough (in a container) in the fridge overnight.
In the morning, preheat the oven 200°c=390°F.
Bread dough is meant to be quite loose, so you can use a spoon to make the flatbreads on the baking sheet.
Bake about 15-17 minutes, until golden brown and take out of the oven.
Let the flatbreads cool down without a towel to obtain a crispy surface.
RED: 1-2 dl= 0.4-0.8c Grated beetroot. Mine was precooked, but raw is just fine.
GREEN: About 100g spinach, melted or fresh. If using fresh, steam them on a frying pan quickly at medium heat (after washing them). You can add a little bit of coconut oil to prevent them sticking to the pan and to add some healthy fats. When ready, cut them into small peaces.
YELLOW: Cut one onion into small pieces and cook on a frying pan with 1 tablespoon of coconut oil. Add in 1 teaspoon of organic honey, to add some sweetness to the onion, and 2 teaspoons of turmeric powder. Mix together.
Add cold water with yeast into a mixture of dry ingredients. The dough is just that much loose, that you can use a spoon to mix it.
Cook the cut onion in coconut oil and add a little bit of organic honey to sweeten and soften the onion. Add turmeric powder and mix it all together.
For RED bread: Use 1-2 dl=0.4-0.8c of Grated beetroot For GREEN bread: Use about 100g of cut spinach. For YELLOW bread: Use 1 onion + 2tbsp turmeric mixture.
The dough should be just about loose enough so that you can use a spoon to mix the ingredients together.
When the ingredients are well mixed together, place the doughs into a container or cover the mixing bowl. Then place into the fridge for about 8-10 hours to develop.
In the morning, preheat the oven 200°c=390°F. Bread dough is meant to be quite loose, so you can use a spoon to make the flatbreads on the baking sheet. Bake about 15-17 minutes, until golden brown and take out of the oven. Let the flatbreads cool down without a towel to obtain a crispy surface.