Ingredients
- Serves 4 as a sandwich
- 2 heads broccoli
- 1 Tbsp good quality oil
- Sea salt and cracked pepper
- 2-3 free-range eggs
- 1 tsp fresh herbs (parsley, oregano, marjoram, basil), roughly chopped
BROCCOLI BREAD
Method
- Preheat the oven 180C Line a 25cmx20cm Swiss roll tin or something similar with greaseproof paper, lightly oiled
- Roughly chop the broccoli into pieces and then process in batches in food processor until finely chopped
- Remove and place into suitable sized bowl, add the oil, chopped herbs and seasoning, add 2 eggs and mix to combine
- If the mixture looks dry add the remaining egg
- Mix until combined
- Turn out onto lined baking tray and smooth evenly over
- Bake for 15-20 minutes or until the bread feels firm to the touch
- Remove and cool before cooling on wire rack
- Cut into desired sizes and fill with your choice of filling
- NB I like to fill mine with Whitestone’s sheep feta, sun ripened tomatoes, basil and sprouts
Comments
I have been making this veg-based bread for some time now and I love the fact that it is totally gluten-free and it is jam packed full of nutrients especially when using organic broccoli.
Thanks to BRYDONE ORGANIC GROWERS for providing the broccoli used in the demonstration at the market.
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