- 1 large head of raw broccoli
- 100 g / 1 cup almond flour / ground almonds
- 4 eggs
- 1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
- sea salt and black pepper to taste
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Coarsely chop the broccoli, place in food processor and blend until you have got a fine rice-like texture.
- Measure 4 cups of the vegetable ‘rice’ and place in a mixing bowl. Add ground almonds, salt and pepper (plus herbs, if using) and mix with your hands. Make a well in the centre and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and wet than a traditional bread dough.
- Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Cut into bread-sized slices and store in the fridge.
You can make a beet flatbread by replacing the broccoli with
- *1 small head of raw cauliflower, including the stem
- *2 medium raw beetroots, peeled
You can make a carrot flatbread by replacing the broccoli with
- *1 small head of raw cauliflower
- *1 large raw carrot, peeled
- For the carrot and beet flat bread the dough is slightly more moist than when using broccoli but dries up when baked.
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