Dairy Free Garlic Bread
This delicious Dairy Free Garlic Bread is crunchy on the outside with a soft buttery garlic & parsley centre. It makes the perfect accompaniment to a midweek meal & is ready in under 20 minutes! The whole family will love this!
Servings: 4 servings
Calories: 257kcal
Ingredients
- 1 baguette Part baked or fresh (can be substituted for gluten free)
- 4 cloves garlic minced
- 50 g ( 1.7 oz) dairy free butter I used Flora plant butter - unsalted
- 1 handful fresh parsley finely chopped including stalks
- ½ teaspoon onion granules
- salt & pepper to taste
Instructions
- Pre-heat oven to 200˚ C Fan / 390 F.
- Mince the garlic with a garlic press.
- Chop the fresh parsley, including stalks, very finely with a sharp knife.
- Add the garlic to a small bowl along with the vegan butter, parsley & onion granules. Season with sea salt and black pepper to your taste preference.
- Stir quite vigorously with a spoon until the butter begins to soften and all the ingredients are nicely mixed together.
- With a bread knife cut the baguette into slices around 1-2cm thick, but only cut about ¾ of the way through, you want to leave the baguette in tact at the bottom.
- Spread the garlic butter mixture into each slice.
- Wrap tightly in aluminium foil and then bake for 20 minutes in the pre- heated oven.
- Remove the foil and return to the oven to bake for a further 5 minutes to allow the outside of the garlic bread to become crisp and golden brown.
- Serve immediately whilst still warm.
Notes
Lauren’s Tips
- Adjust Garlic Amount: Adjust the amount of garlic used depending on how strong you like your garlic flavour!
- Fresh Herbs: Grow some fresh herbs in a pot on your kitchen side, so you will always have some on hand for when you need them.
- Spread Mixture: Spread the mixture right to the edges and make sure you have fully covered each piece. You don’t want to leave any part of the bread untouched - it sucks to get the dry bit of garlic bread doesn’t it!
- Use Nutritional Yeast for Extra Flavour: Add some nutritional yeast for a cheesy flavour without dairy.
- Bread - Instead of a part-baked baguette you can also use a French stick, ciabatta or even spread the garlic mixture over fresh sourdough slices.
- Vegan Butter - If you don’t have any dairy-free butter you can mix olive oil with the garlic and parsley instead and then spread this on the bread. If you do not require the recipe to be dairy free you can just use regular butter.
- Cheese - To make this extra naughty and even more tasty, add come vegan parmesan cheese or grated dairy-free cheddar to the slices with the garlic mixture or even add a tablespoon of nutritional yeast to the butter mix to enhance the cheesy flavour.
- Garlic - In this instance fresh is best, but if you don’t have any garlic in, you can used jarred garlic or even a couple of teaspoons of garlic powder, however you will not achieve the same flavour as using fresh garlic.
Nutrition
Calories: 257kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 469mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
