Recipe: Vegan Spinach Sundried Tomato, Basil & Microgreen Babka

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  45 Minutes 

Cook Time:  45 Minutes

Makes: 8-10 slices

• ¾ cup lukewarm Water
• 2 ¼ tsp Instant Yeast
• ¼ cup Olive Oil
• 2 ½ cups All Purpose Flour
• 1 tsp Dried Basil
• 1 tsp Salt 

• 3 cups Frozen Spinach
• 3 cups Microgreens (Kale or Broccoli)
• ½ cup Sundried Tomatoes in Oil
• ¼ cup Fresh Basil
• 2 tbsp Nutritional Yeast
• ½ tsp Garlic Powder
• ½ tsp Salt

• Fresh Microgreens
• Butter or Olive Oil
• Salt to taste

1. Mix the lukewarm water and yeast into a bowl and let sit for 5-10 minutes to activate the yeast. You will notice the yeast moving around and foaming up a bit which is what you want.
2. Once it's been around 5-10 minutes, add in the olive oil and stir well. 
3. Next add in the flour, basil and salt and mix to combine until it forms a dough. 
4. You can use a mixer to knead the bread dough, but I like to do it by hand. Set out flour on a cutting board or any surface you may use and knead the bread for 8-10 minutes. (with mixer you only need to knead the dough for around 5-7 minutes)
5. When the dough becomes elastic, form into a ball and add the dough to an oiled bowl and cover with plastic wrap and a towel in a warm area for 1-2 hours until the dough has risen about twice its size. 

1. You first want to make sure that the frozen spinach has thawed. Drain any excess water the spinach may have. 
2. Add the spinach, sundried tomatoes, fresh basil, microgreens, nutritional yeast, garlic powder and salt to a food processor and blend until it becomes a thick paste.
3. Get out a pan, around 9.5” and grease with oil or butter, whatever you would prefer.

1. Once your dough is ready and has doubled in size, roll the dough out onto a lightly floured surface and get out your rolling pin (lighting floured) and roll the dough into a rectangle about ½ inch thick. 
2. Take your filling next and spread out evenly throughout the dough leaving ¼ inch border around the edges without any.
3. When you are done with the filling, roll the dough back up into a log just the same way you would with cinnamon rolls. You can flour the dough if needed if it becomes too sticky while rolling. Once rolled face the rolled edge down so you have a nice smooth top facing up.
4. With a sharp knife next, cut down the center of the log. Take both halves and criss cross until you form a nice twist on top of each other, like braiding hair. 
5. Place the dough into the pan and cover the dough with a towel. Let the dough rise for an hour until doubled in size.

1. While the dough rises, preheat the oven to 375F. 
2. Brush on a thin layer of olive oil on top of the Babka before placing in the oven and let cook for 40-45 minutes. 
3. Once your Babka has a nice brown top layer, take out of the oven and coat with another thin layer of olive oil and let sit for 20 minutes until cooled. 
4. Once ready, slice your Babka to your liking and serve!!!
5. If you’d like you can add a little olive oil or butter to the Babka when serving and some fresh microgreens to give it a good kick of fresh flavor!