(34/100) broccoli bread recipe
A throwback to one of our favourite vegetarian and gluten free brunch staples, broccoli bread which we served in the early days. Delicious with butter and vegemite or poached eggs, smashed avo and labneh.
- 1 head of broccoli (approx. 275g) (can also use courgettes)
- 1 cup frozen peas (approx. 150g) (cooked and mashed)
- 3 large free range eggs (we use @clarence_court) - 5g Maldon sea salt flakes
- 5g cracked black pepper
- 125ml rapeseed oil
- 125ml almond milk (or regular milk)
- 20g pumpkin seeds plus 10g for decoration
- 20g sunflower seeds plus 10g for decoration
- 1 cup (120g) of gluten free plain flour
- 2 teaspoons gluten free baking powder
- 2g xanthan gum (only if using GF flour)
Grate or finely chop raw broccoli (including stalks). Separate eggs and whisk egg whites in a separate bowl until soft peaks form and set aside. Combine egg yolks, oil, almond milk, salt and pepper in a large mixing bowl and mix for 1 minute. Add broccoli and mashed peas and mix well. Add dry ingredients (including seeds) and combine. Lightly fold through egg whites. Spray a 2lb loaf tin (approx. 21cm long by 11cm wide) with non-stick spray and line with baking powder. Transfer mix to tin and top with additional pumpkin and sunflower seeds.
Bake in a 160 degree fan forced oven for 45 minutes.
Allow to cool and enjoy sliced and grilled with butter and vegemite or a touch of sea salt.
Best enjoyed within two days of baking.