For some reason we recently had an unusual amount of organic broccoli in the fridge. I say unusual because it’s something we eat regularly, and so it doesn’t usually accumulate.

This doesn’t sound like a big deal, but for us it was, mainly because organic broccoli is damn expensive!! Also, mum and dad were getting ready to go away for a week and so I’d be left to tackle this abundance of broccoli by myself.

Once we calmed down and stopped running around the house screaming “who’s going to eat the broccoli?!?!?!?”, Mum just blanched it and froze it – crisis averted.

Anyway, this still made me think about what I’d make with an excessive amount of broccoli if I didn’t have access to a freezer, and so I got searching!

I stumbled across this once particular recipe, which I tweaked to my liking, for broccoli flat breads. I was sceptical, particularly while making them as the mixture is very mushy, but they turned out fantastically!

This recipe is perfect for including some veggies into your diet, without just eating the plain old steamed guys. You can’t tell they are made from broccoli, even though it is the main ingredient, so there ain’t no excuses if you don’t like broccoli!

If you really can’t stand the thought of it, you could easily swap the broccoli for cauliflower or zucchini if you wish.

I could go on for days about the nutritional benefits of this recipe, so just take my word for it when I say that every single ingredient has a number of wonderful actions in the body.

This bread is perfect for a snack by itself or topped with some smashed avo, hommus, tahini, or even tinned fish!  It is also sterdy enough to make a light sandwich – acting as a replacement for the bread, obviously.

So, if you’re struggling for snack or lunch ideas, give this one a go!



  • 300 grams of broccoli
  • 4 eggs
  • 1/2 cup almond meal
  • 1/2 cup sunflower seed meal (if you don’t want to use this, just add another 1/2 cup almond meal)
  • 3 tsp ground turmeric
  • 2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Himalayan pink salt
  • ground pepper to taste


  1. Pre-heat the oven to 180℃
  2. In a food processor, or blender, process broccoli until it is finely chopped (similar to rice consistency)
  3. Place broccoli, eggs, almond and sunflower seed meal, turmeric, cumin, onion powder, garlic powder, salt and pepper into a mixing bowl and mix until well combined
  4. Prepare either one large, or two smaller baking trays and line with baking paper (I used two smaller trays and pushed the mixture right to the edges)
  5. Pour mixture onto baking tray and spread until it is around 1cm in thickness, or to whichever thickness you desire
  6. Place in oven for 30 minutes, checking along the way as it may cook faster
  7. Once cooked, remover from the oven and allow to cool before cutting into whatever shapes and sizes you like!