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Broccoli Flatbread

This is a delicious flat bread recipe that is gluten free, dairy free, refined sugar free as well as 100% vegan. It's loaded with nutrients and vitamins and not to mention full of flavor. Straight out the oven, toasted or made into a sandwich, there are so many options with this delicious flatbread. 

Course Appetizer, Lunch, Side Dish, Snack
Cuisine Dairy Free, Gluten Free, Grain Free, Healthy Fats, Keto, Paleo, Plant based, Refined Sugar Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Wellness with Taryn

Ingredients

  • 1 TBS Chia Seeds - left to swell in a small bowl with 4 TBS water
  • 180g Broccoli Florets - cleaned and rinsed
  • 1 Cup Almond Meal - ground almonds
  • 3 TBS Nutritional Yeast
  • 1 TBS Psyllium Husks
  • 1 1/2 Tsp Sea Salt or Himalayan Rock Salt
  • Grind of Black Pepper

Instructions

  1. Pre-heat oven to 200C (fan forced)

  2. Place the chia seeds and water into a small bowl, mix and leave aside to swell.

  3. Blitz the broccoli florets in a food processor until fine.

  4. Add the broccoli to a large mixing bowl and add the remaining dry ingredients. Mix thoroughly.

  5. Add the swollen chia seed gel and mix well untill all combined.

  6. On a lined baking tray, evenly spread the mixture and press down with either your hands or a flat silicone baking spatula (I find this works well and the mixture doesn't stick to it)

  7. Poke a few holes around the mixture with a fork to ensure even baking

  8. Pop into the oven and bake for 20 mins at 200C or until golden brown

  9. Remove from oven and allow to cool for a couple minutes.

  10. Slice into slices and enjoy.

  11. Store in an airtight container. 

Recipe Notes

Use Organic wherever possible - These flatbread slices are divine in the toaster, just watch them as they toast quicker than regular bread.