This is a really simple, but effective idea. You need to start with bread dough made from approximately 400g of flour. I used Orgran Pizza and Pastry Multimix. The Free From Fairy’s bread dough recipe would work too. Of course, you lucky gluten eaters could just use wheat flour dough!
Take your bread dough and split it into two. Take one half and split it into two pieces. Then split each of those pieces into three smaller balls. You should now have one big ball of dough and six little balls of dough.
Take two of the little balls. They are going to be the trunk of the Christmas tree. I used the bread dough as it was. If you can eat cheese then topping those two rolls with cheese would give a nice, brown trunk. Put these dough balls on a baking tray lined with baking parchment.
Now, you need to make the “baubles”. Take three of the small balls and colour them by mixing in a red ingredient. I used Pepperami to decorate these rolls. If you can eat tomato then adding sun-dried tomato paste to the balls will give them a much stronger colour. Put these three “baubles” to one side.
You should have the big ball of dough and one small ball of dough left. Squish these together and colour these green by kneading in spinach. I used 80g of frozen chopped spinach. I defrosted this and squeezed the moisture out of the spinach before adding it to the dough. You now need to split the big ball of green dough into seven small balls. I did this by roughly separating the dough into two. I split the “bigger half” into four small balls, and the “smaller half” into three small balls.
Now, you have seven green dough balls and three red dough balls. Lay these out on top of the trunk in a 4 ball, 3 ball, 2 ball, 1 ball triangle shape.
Finally, bake the Christmas tree as per your dough recipe. I baked my tear-and-share bread at 200°C/400°F for 15 minutes.