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
- In a large bowl, mix almond meal, arrowroot flour, salt & bicarb
- In a separate bowl whisk the eggs and apple cider vinegar. Add in broccoli, spinach and parmesan and whisk to combine
- 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.
- 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.