Supercharged broccoli bread

In a nod to Ottolenghi, the broccoli can be substituted with the most versatile of veg – the cauliflower, which will make this loaf entirely green-free for those children averse to food containing that colour.

This can be toasted to eat with eggs at breakfast, and goes nicely with soups. This version is gluten-free.

Supercharged Broccoli Bread


1.5 cups almond meal

1 cup arrowroot flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

5 medium eggs

7ml apple cider vinegar

1 head broccoli florets and stem grated*

2 cups baby spinach leaves roughly chopped

1/2 cup parmesan cheese finely grated

2 tbsp pepitas and/or sesame seeds


Preheat oven to 180 degrees and line a standard loaf tin with baking paper

  1. In a large bowl, mix almond meal, arrowroot flour, salt & bicarb
  2. In a separate bowl whisk the eggs and apple cider vinegar. Add in broccoli, spinach and parmesan and whisk to combine
  3. Add the egg mix to the dry ingredients. Mix well to combine and pour into the loaf tin. The original recipe sprinkles the pepitas & sesame on top once the mix is in the loaf pan, but I mix mine in the dough as they all fell off the top when I cut it into slices. You can do either.
  4. Place the loaf tin in the oven and bake for 50 minutes or until a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool before slicing. Store in the freezer separated by baking paper.

*substitute all or part with cauliflower. I make mine with half & half. If you’re going for green-free then omit the spinach and replace with a few extra cauliflower florets.