[dropcap style=”font-size: 60px; color: #9b9b9b;”] I[/dropcap] have a strong memory of when I first decided to experiment with eating grain-free. Back in 2010 I was heavily into baking my own sourdough. This meant toast for breakfast and sandwiches for lunch most days.
But it also meant I often felt bloated and gross (especially after lunch). And I was finding it harder to manage my weight even though I was running 50km+ (31 miles) each week.
So after reading about the paleo diet, I decided to put my bread making addiction on hold, and experiment with this whole grain-free approach.
After trying it for a month, I was pretty happy with the results but found the lack of dairy and legumes too restrictive. So I created my own ‘almost-paleo’ way of eating with a focus on vegetables and including legumes and a little dairy.
I also decided to avoid ‘bread-like’ packaged products, even if they were ‘paleo’ and just focus on enjoying delicious real food. Simple.
To be honest I didn’t really miss bread. And when I ‘treated’ myself to a slice of amazing sourdough from one of my favourite bakers, the icky feeling afterward didn’t justify the pleasure. So I didn’t feel like I was sacrificing anything to avoid bread.
Then earlier in the year I came across this bread recipe using broccoli, eggs and almond meal. Since I was writing a baking book I decided to investigate.
What a revelation!
Satisfyingly bready yet also low-carb and a serve of veggies? Brilliant.
It’s been so great to have the occasional sandwich for lunch. Or a slice of avocado toast. Definitely a keeper!
Like to try more low-carb / gluten-free breads?
Then check out my new book, the ‘Sunday Baking Sessions‘. There’s also my ‘Life-Changing’ Cauliflower Seed Loaf, Rosemary & Almond ‘Sourdough’, Coconut Flat Breads, Low-carb Tortillas and plenty more…
For more details go to:
Broccoli Sandwich Bread
From the ‘Sunday Baking Sessions‘.
When I’m in the mood for a sandwich or a slice of toast, this is my go-to recipe. 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 bread 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. Whizz 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. 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 flaxseeds (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.
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.
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.
ps. Like a sneak peak?
Here are some samples from the book…
pps. I normally don’t like to play favorites…
But the Savoury & Breads chapter in the ‘Sunday Baking Sessions‘, is the one I’ve found myself using the most since I downloaded the finished book to my phone.
And the cool thing is that since there’s no gluten or flour, there’s no need to knead! Or mess around with yeast.
To grab a copy go to:
I would like to give this a go and was wondering if I could cook it in a glass loaf pan?
I have just made the cauliflower version of broccoli bread using 100g of roasted chickpeas flour instead 9f almond meal. It was delicious. As it was still a little moist I had to cook it for 35 minutes instead of 20-25.
Great recipe. Thank you.
Thanks for reporting back Laura – good to know it works with chickpeas.