Broccoli Sandwich Bread
When I’m in the mood for a sandwich or a slice of toast, this is my go-to recipe, inspired by David and Luise at Green Kitchen Stories. I love how something that feels and tastes quite ‘bready’ is actually a serve of vegetables.
I slice and freeze so I can just defrost in the toaster as needed.
This broccoli version does look very green, which I love but I’ve found my boys are much happier eating the white, cauliflower version instead. What is it with kids and green food?
makes: 6-8 slices
takes: about 40 minutes
500g (1lb) broccoli, 2 small
100g (3.5oz) almond meal
1/4 teaspoon salt
1. Preheat your oven to 200C (400F).
2. Process your broccoli using your food processor until it looks a bit like fine couscous. Or chop as finely as possible.
3. Add eggs, almond meal and salt to the food processor bowl. Stir with a spoon until combined.
4. Line a baking tray with baking (parchment) paper. Tip the broccoli mixture onto the lined tray then using your hands smooth into a rectangle about 1cm (1/3in) thick.
5. Bake for 20-25 minutes or until the bread is slightly browned and feels firm and springy when touched.
6. Cool on the tray for a few minutes then transfer to a wire rack to cool completely. Cut in half crosswise and then into 3-4 lengthwise to make 6-8 slices (or cut to your preferred size).
different quantities – the 500g (1lb) broccoli is a guideline but if you only have 400g (14oz) or up to 600g (21oz) it will be fine.
higher fiber – Add 1-2 tablespoons psyllium, oat bran, ground chia seeds or ground flax seeds (linseeds). I’ve also made it with whole linseeds.
nut-free – replace almond meal with bread crumbs, ground linseeds (flax seeds) or ground sunflower seeds. Each of these will soak up different amounts of moisture so you’ll need to be prepared for different baking times. When I made it with ground sunflower seeds the texture was wetter and it took 30 minutes.
different vegetables – cauliflower works really well. You could also replace up to half the broccoli / cauliflower with grated raw veg like carrot, beets, sweet potato, parsnip or zucchini. I wouldn’t use all root veg though as the texture would be too dense.
other flavours – I like to keep this simple so my sandwich flavours come through but you could play around with some grated parmsean, garlic or chopped herbs.
Waste Avoidance Strategy
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly).
eggs – will keep in the fridge for weeks or use for another meal.
almond meal / salt – keep them in the pantry.
Shelf Life / Storage
Will keep in the fridge for a week or so. I like to keep it in the freezer and just warm slices in the toaster as needed.