Broccoli flat bread

Gbemi Giwa has channelled her passion for food and fitness into Catfish, a restaurant serving healthy and hearty African cuisine - like this bread of hers, that's paleo-friendly, gluten-free and dairy-free.
Broccoli flat bread
Broccoli flat bread
September 05, 2017
Level Easy
Preparation Time 50 minutes
Cooking Time 20 minutes
Serves 10 flatbreads


PHOTO BY Efraim Evidor
RECIPE BY Gbemi Giwa

INGREDIENTS

2 cups broccoli, processed into fine bits
¾ cup almond flour
½ cup buckwheat flour
½ tsp dried clove basil, optional
½ tsp dried thyme
spinneysFOOD Salt and Black Pepper, to taste
4 spinneysFOOD Organic Free Range eggs
1 tsp olive oil

METHOD

  • 1

    Preheat the oven to 200°C (gas mark 6) and line a baking tray with baking paper.

  • 2

    In a large bowl add the processed broccoli, almond flour, buckwheat flour, clove basil, thyme, salt and pepper.

  • 3

    Make a well in the middle of the mixture, add the eggs, whisk gently with a fork and then use your hands to fold the mixture into the middle until everything is combined.

  • 4

    Shape into a ball, place in a bowl and allow to rest in the fridge for at least 30 minutes.

  • 5

    Line a rectangular baking sheet with baking paper and transfer the dough onto it. Press the dough into the pan to form a rectangular shape with your hands.

  • 6

    Oil the dough surface lightly with the olive oil.

  • 7

    Bake on the middle rack in the oven for about 20 minutes or until slightly golden and firm.

  • 8

    Remove from the oven and let cool completely.

  • 9

    Turn the bread upside-down and carefully remove the baking paper.

  • 10

    Cut in into slices and serve.

NOTES