Hey guys :D
I’m gonna share my secret Broccoli Bread recipe ;)
Please scroll all the way down to have a look at the bread-making-process through pictures :)
Ingredients
- 6 ounces (170 gr.) of flour: I used fine millet flour which gives this bread a subtle sweet taste & extra delicate texture. You could use rice flour or whole wheat flour instead. Don’t use a flour with a very strong taste (like buckwheat or coconut) it will overpower the broccoli!
- 4 tbsp olives, sliced into rings
- 3 eggs at room temperature
- 3 tbsp extra virgin olive oil
- 2 tbsp Bruschetta herb mixture => 2 parts Italian herbs, 1 part salt, 3 parts small sundried tomato pieces
- 2 tbsp white almonds,roughly chopped
- 2 tbsp pumpkin seeds
- 1 head of broccoli chopped up and cooked for 3 minutes
- 1 red onion, sliced into half moon circles
- 2 tsp baking powder
- 1/4 tsp nutmeg
- (almond)milk as needed: start by adding 1/3 cup – that will probably be enough (depending on the flour you use and the size of the eggs) – you can always add more!
Cook or steam the broccoli and set aside. Mix together in a separate bowl: flour, herbs & spices, eggs, oil, baking powder. Add milk slowly to make a batter that resembles a pancake batter (see picture below). Mix for a minute until all is VERY well combined.
Put 3/4 of this mixture into your greased loaf-tin or oven-dish of choice: make sure you can fill the dish at least 1 inch thick with 3/4 of the batter.
Add the cooked and drained broccoli, onion rings, olives & almonds on top. Press the veggies into the batter, cover them with the remaining batter and top with pumpkin seeds. Bake at 200 °C / 390 °F for about 45 minutes. Check after 40 minutes to see if it’s done. The bread will be moist and spongy with a thick and crispy crust.
The bread holds together really well and you can easily cut it into inch thick slices.
For more info – see pictures below ↓
Grinding my own millet flour from millet flakes in my coffee grinder and making a mess… I’m such a NEAT cook, I hate making a mess and you can find me cleaning up after everything I do ;) The cleaning urge is getting less though. It slows me down too much and I’d rather have the finished product a.s.a.p. than a tidy kitchen ;)
The batter once everything is combined
Fill an oven-dish with 3/4 part of the batter
Add the onion rings, sliced olives, chopped white almonds and broccoli
Then press the veggies into the batter
Cover the veggies with the remaining batter and top with pumpkin seeds
After it’s been baked it has a nice thick and crispy crust, with a moist and spongy ‘bready’ texture inside
You can see the bread rose quite well, not too much, but just enough to give the bread some height and a slight fluffiness inside.
Doesn’t it look fabulous on the inside?!
I had to try it straight away – it was heavenly (don’t mean to brag ;))
It’s delicious served warm with a side salad or mixed veggies as well as served at room temperature the next day!
Close-up! It’s not the prettiest slice of all.. but you get the picture ;)
It keeps really well in a container in the fridge. Store up to 4 days (not that you need this information because I guaranty you, it will be gone within 2 days – tops!)Pictured here is the only leftover slice of bread… so sad. I think I have to make it again soon!
Note: the bread will lose some of it’s moisture, so after making this picture I drizzled a little extra vigin olive oil on top which was a perfect complement
Now do yourself a favor and give this a go! I hope you’ll enjoy it as much as we did.
Please let me know how you liked the recipe and/or if you have any questions :) ♥♥♥
