Broccoli & Basil Flatbread (Coconut flour)

A bread from broccoli? Madness you cry!  After a day playing around with cauliflower, I looked at a large bunch of broccoli I had in the fridge and thought to myself “Dare I?”.   I did and I loved the result.  It’s something you could have fun playing around with by adding other flavourings and perhaps some cheese too.   I baked it in a square cake tin and the result was a soft yet firm flat bread.  You could make a decent sandwich out of this or even toast it.  I had some with salsa, the Chief Taster had an open sandwich with his half.  Freak the children out! Give them a green sandwich! Hee hee…Oooh, something healthy and green for St Patrick’s’ Day perhaps?

I put basil in it to give it a bit of flavour but this is optional.  If you don’t have coconut flour, I think almond flour or even ground flax seeds would still work.  Move over cauliflower rice, you have a new contender from broccoli!

UPDATE: – I’ve now baked this with ground flaxseed in place of the psyllium powder and it works out great!

INGREDIENTS

1 large head of Broccoli, trimmed into florets (should make about 4 cups of riced broccoli)

1/4 cup fresh basil   (can be optional)

2 tblspn coconut flour

1 tblspn psyllium husk powder (OR 2 tblspn ground flaxseed)

2 eggs

1/2 tspn baking powder

1/2 tspn salt

METHOD

• Pre-heat the oven to 180C/375F degrees.
• Place the broccoli and basil into a food processor and blitz until “rice like”.
• Add the remaining ingredients and blitz until combined well.
• Line a tin with grease proof paper and pour the mixture into the tin, smoothing evenly.
• Bake for 30 minutes until firm and golden at the edges.
• Eat and enjoy!

Serves 1-2 (I cut mine into 4 squares)

(With Psyllium powder) Nutrition: Per square serving: 125 Calories; 4g Fat; 8g Protein; 17g Carbohydrate; 9g Dietary Fiber; 8g Net Carb

(With ground Flaxseed) Nutrition: Per square serving: 117 Calories; 5g Fat; 7g Protein; 13g Carbohydrate; 7g Dietary Fiber; 6g Net Carb