Video recipe: Broccoli flatbread
These colourful flatbreads are quick to make, inexpensive and require just a few ingredients – we love Green Kitchen Stories
Green Kitchen Stories celebrate cooking and eating healthy and simple vegetarian food with natural ingredients, whole grains, good fats, fruit and vegetables.
Makes about 12 slices
1 large head of raw broccoli
100 g / 1 cup almond flour / ground almonds
1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
Sea salt and black pepper to taste
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the broccoli (use the brighter part of the stem too), place in food processor and blend until you have got a fine rice-like texture.
Measure 4 cups / 1 litre 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.
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