Broccoli Bread has become a favorite in modern wellness circles as a brilliant way to enjoy the comfort of a “slice” while packing in a massive serving of vegetables. This bread is naturally gluten-free and serves as an excellent base for avocado toast, sandwiches, or as a side for soups.
Unlike traditional bread made with flour, this version uses the “riced” florets of broccoli as the structural foundation, resulting in a moist, savory loaf that supports your health goals.
The Nutritional Benefits
High Fiber Content: This bread is excellent for digestive health. The high fiber in broccoli helps maintain a healthy gut microbiome and keeps you feeling full for longer.
Low Carb & Keto-Friendly: By replacing wheat flour with broccoli and almond meal, this bread has a minimal impact on blood sugar levels, making it ideal for those managing glucose or following low-carb lifestyles.
Vitamin C & K Powerhouse: Broccoli is one of the densest sources of Vitamin C (for immunity) and Vitamin K (for bone health), much of which is preserved even after a light bake.
Sulforaphane Boost: Broccoli contains sulforaphane, a potent compound known for its antioxidant and anti-inflammatory properties, specifically supporting cellular health.
The Recipe: Savory Broccoli “Wonder” Bread
This recipe creates a sturdy, sliceable loaf that toasts beautifully.
Ingredients:
1 large head of Broccoli (approx. 4 cups of “rice”)
1 ½ cups Almond flour (or finely ground sunflower seeds)
3 large Eggs, beaten
1 teaspoon Baking powder
½ teaspoon Sea salt
1 tablespoon Dried Italian herbs (oregano, basil, and thyme)
Optional: ¼ cup grated Parmesan cheese for a golden crust
Instructions:
Prepare the Broccoli: Cut the broccoli into florets. Pulse them in a food processor until they reach the consistency of rice.
Steam & Dry: Steam the broccoli rice for 5 minutes until tender. Crucial Step: Once cooled, place the broccoli in a clean kitchen towel and wring out as much water as possible. The drier the broccoli, the better the bread’s texture.
Mix: In a large bowl, combine the “dry” broccoli rice, almond flour, baking powder, salt, and herbs.
Bind: Fold in the beaten eggs (and cheese, if using) until a thick, uniform dough forms.
Shape: Line a small loaf pan with parchment paper. Press the dough into the pan, smoothing the top with a spatula.
Bake: Bake at 180°C (350°F) for 35–45 minutes. The top should be firm to the touch and golden brown.
Cool: Allow the bread to cool completely in the pan before slicing. This is vital, as the bread “sets” while cooling.
Chef’s Tip: For a delicious breakfast, toast a slice of this broccoli bread and top it with a poached egg. The runny yolk acts as a natural sauce for the savory green base.
