The most delicious gluten-free broccoli flatbread, perfect for toasting. I’ve made broccoli flatbread many times, but I haven’t made it in a gluten-free version, like this recipe. They are so good. Broccoli flat bread is easy as you just blend all the ingredients together to form an even mixture and then flatten it out on a sheet of baking paper. This gluten-free broccoli flatbread includes Husk powder (flea wort seeds), grated cheddar and oregano. This flatbread can also be made with cauliflower or half cauliflower and half broccoli. I love using these flatbreads for toast with loads of cheese, a good ham, tomato and sometimes pesto. You can even use it as a sandwich bread. The bread will hold for a few days, wrapped well, in the fridge, but it can also be frozen. If you don’t want to make the bread in a gluten-free version, you can add a few spoonfuls of oatmeal to the dough. Enjoy!
Gluten-free broccoli flatbread (makes 8-10)
1 large head of broccoli, ca. 500 g
45 g almonds, processed to a fine almond flour
2 tbsp. HUSK powder (flea wort seeds)
1 tsp. baking powder
1 tsp. dried oregano
1 tsp. salt
50 g grated cheese (mozzarella, cheddar or parmesan)
2 tbsp. sesame seeds (for sprinkling)
Gluten-free broccoli flatbread
Heat the oven to 200 C convection.
Break the broccoli head into smaller bouquets and cut the stem into small cubes. Process it all in a food processor. Add the almond flour, eggs, Husk, baking powder, oregano, salt and grated cheese. Blend it all together into an even mixture. Line a baking sheet with baking paper and pour the broccoli mixture onto it. Using a rubber spatula, spread out the mixture until it’s evenly distributed. If the mixture is difficult to work with, wet your hands and spread it with them. Then sprinkle with sesame seeds and bake the bread for about 25 minutes until golden. Allow the bread to cool and then cut it into about 8 equal pieces.