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


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


  • 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.