© 2018 Green Kitchen Stories Potato_and_asparagus_cake

Spring Picnic Bread

Picnic season is finally upon us and we have been kicking it off with two new favorite things. The first one is a bike and the other is a bread.

We have been dreaming of a Danish cargo bike for years and years, and last month we finally splurged on this one. It’s the perfect vehicle for us because we can fit all three kids in it with seatbelts and all. It’s ideal to bring home heavy grocery bags with. And it’s environmentally friendly. All practicalities aside, it is also so much fun to ride around with and we are roaming from playground to picnic spots without a hitch. Just packing a few blankets, a big smoothie, a rhubarb compote and this beauty of a bread.

We created this recipe for all type of picnic situations. We wanted something spring-y and savory that tasted awesome and could manage a bumpy bike ride. It’s basically like a savory muffin that we bake in a sheet pan. It serves many, is easy to make, super moist and flavorful and you can make lots of variations on it (although I love the look of thinly shaved asparagus on top).

Needless to say, this is also ideal for a brunch or or other weekend gatherings.

Potato_and_asparagus_cake_2 Potato_and_asparagus_cake_3

Just like a foccacia, the bread acts as a base and you can play around with all kind of toppings. Here are a few variations:
• Swap some of the potatoes in the bread with grated carrots, parsnip or swede.
• A teaspoon of mustard in the batter adds some complexity to the flavor.
• Any fresh herbs can be mixed into the batter.
• Olives or capers could be good on top. Spinach could also be used instead of asparagus.
• You can use a dairy free yogurt instead of buttermilk and leave out the feta cheese if you prefer it dairy free.
• We haven’t tried a vegan version but replacing the eggs with chia eggs (1 egg = 1 tablespoons chia seed + 3 tablespoons water) has worked for us on similar recipes.



Asparagus & Potato Picnic Bread
Serves 12

Dry Ingredients
100 g / 1 cup oat flour (or the same amount rolled oats, blitzed into flour in a food processor)
100 g / 3/4 cup rice flour (or buckwheat flour or spelt flour)
1 1/2 tsp baking powder
1 tsp sea salt flakes

Wet Ingredients
3 free-range eggs
125 ml / 1/2 cup olive oil or coconut oil, at room temperature

125 ml / 1/2 cup cultured buttermilk (or yogurt or plant-based yogurt)
1-2 spring onions
3-4 potatoes (2 cups / 250 g grated)
1 handful fresh parsley, finely chopped
100 g feta cheese

3 raw asparagus
1/3 cup pumpkin seeds
2 tsp quality olive oil
2 tsp honey
a handful chive

Preheat the oven to 180°C / 350°F bake mode and grease a 30 x 22 cm / 12 x 9 inch tray or line it with parchment paper.

Add all the dry ingredients to a large mixing bowl and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients.

Whisk eggs in a separate bowl, then add oil and buttermilk. Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the wet mixture along with the onion and parsley. Crumble in half of the feta cheese. Give it a good stir and then pour the wet mixture into the bowl with the flours. Use a wooden spoon or spatula to combine the batter and then pour it onto the tray.

Use a peeler to shave the asparagus into thin ribbons and spread them out over the batter. Crumble the remaining feta cheese on top. Combine pumpkin seeds, oil and honey and sprinkle them on top as well, along with the chive.

Bake for approximately 40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days.

Great to bring on a picnic and serve with a tangy rhubarb compote or chutney.




  1. Posted 16 Apr ’18 at 20:19 | #

    Biking and picnicking, especially with this recipe, sound perfect! I actually need to get out and do it more this spring. ❤️

    Charmaine Ng | Architecture & Lifestyle Blog

  2. Posted 16 Apr ’18 at 23:24 | #

    What a beautiful bike! It was probably worth the splurge, I’m sure of it! I really miss having picnics in a park over the weekends, by the poolside on a sunny day, or even just in my backyard when I want to enjoy some fresh air. Luckily, the weather here in California has been a LOT more forgiving in terms of crazy heat and sunshine! I cannot wait to bake something amazing for my next picnic–this bread looks absolutely perfect for any spring or summer day!

  3. Jessie
    Posted 17 Apr ’18 at 01:07 | #

    This looks like the perfect thing for my 1 year olds lunch box. You’ve done it again! Contents of both my kids lunch boxes (and ours) are ususally 98% full with your recipes. I think I cook something of yours every day :-)

  4. Nerida
    Posted 17 Apr ’18 at 03:14 | #

    Looks beautiful! Any other flours you would recommend as a substitute for oat flour? I’m in Melbourne, and it can be a bit expensive here.

    • Posted 17 Apr ’18 at 09:20 | #

      I simply use rolled oats that I mix in a food processor or with a mortar and pestle. Super simple and cheap.
      You can also replace it with almond flour.

      • Nerida
        Posted 18 Apr ’18 at 00:58 | #

        Thanks David! Will give it a go!

  5. Posted 17 Apr ’18 at 10:35 | #

    WOW!! Very creative! Can’t wait to surprise my wife with this recipe.
    My latest post: https://veeba.in/recipes/

  6. Emma
    Posted 17 Apr ’18 at 10:46 | #

    Oh this is so beautiful!
    Definitely taking this to our next picnic!

  7. Martha
    Posted 17 Apr ’18 at 13:08 | #

    Several years ago I made your recipe for Italyan cheesecake. It was a marscapone cheese mixture with a granola type crumb and fresh fruit. I
    Served it in small jars. It was delicious a a bit hit at my party.
    But I cannot locate it now. Please could you please, please post it again?
    I have summer parties coming up soon and it would be the perfect dessert.

  8. Natasha Foin
    Posted 17 Apr ’18 at 13:40 | #

    Sounds like a great recipe ! I don’t spose you have any suggestion for a egg replacement?

  9. iris
    Posted 17 Apr ’18 at 13:44 | #

    It looks so tasty! I’ve switched to a whole new lifestyle lately, including a healthy diet. Also, I’ve started running on a regular basis with SportMe half marathon app, which calculates pace, elevation, calories and time plus distance. Love how I feel ever since.

  10. Riki
    Posted 17 Apr ’18 at 13:56 | #

    This looks beautiful. Some questions:
    Do you squeeze the liquid out of the grated potatoes before adding them?
    Do you think potatoes could be replaced by sweet potatoes?
    Would sweet potato or carrot ribbons work instead of asparagus?

  11. Ya-Ling Huang
    Posted 17 Apr ’18 at 15:58 | #

    Just wondering where you get that baking sheet. It looks like a stainless steel pan. I have been looking for one but never seen one like the one in your picture. It looks quite thick.

  12. Amy
    Posted 17 Apr ’18 at 16:03 | #

    Could the potatoes be omitted or substituted? Thank you!

  13. Anja
    Posted 17 Apr ’18 at 16:55 | #

    It looks wonderful! If I want to make it vegan – do you think chia seeds would work instead of eggs? And what substitute would you recommend for the feta cheese?
    Kind regards Anja

  14. Selina
    Posted 17 Apr ’18 at 20:26 | #

    I didn’t squeeze the water out and it came out great. Sweet potato sounds like a great idea!

  15. Posted 18 Apr ’18 at 18:38 | #

    this sounds delicious!

  16. Luisa
    Posted 18 Apr ’18 at 19:29 | #

    I just made this. It was delicious and turned out perfectly! I used rolled oats (blitzed in food processor) and chickpea flour (as this was all I had on hand). I topped it with shredded brussels sprouts instead of asparagus. Thank you for this versatile recipe!

  17. Joanell
    Posted 19 Apr ’18 at 21:47 | #

    This was delicious. I added chopped sundried tomatoes to the batter as well as some kalamata olives. And a generous helping of grated parmesan on top ten minutes before taking it out of the over.
    I will definitely make this again!

    ….and so easy to make your own oat flour with rolled oats in the blender….

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