Broccoli Sandwich Bread

Broccoli Sandwich Bread more exposed

Broccoli Sandwich Bread

When I’m in the mood for a sandwich or a slice of toast, this is my go-to recipe, inspired by David and Luise at Green Kitchen Stories. I love how something that feels and tastes quite ‘bready’ is actually a serve of vegetables. I slice and freeze so I can just defrost in the toaster as needed.

This broccoli version does look very green, which I love but I’ve found my boys are much happier eating the white, cauliflower version instead. What is it with kids and green food?

makes: 6-8 slices
takes: about 40 minutes

500g (1lb) broccoli, 2 small
4 eggs
100g (3.5oz) almond meal
1/4 teaspoon salt

1. Preheat your oven to 200C (400F).

2. Whizz your broccoli using your food processor until it looks a bit like fine couscous. Or chop as finely as possible.

3. Add eggs, almond meal and salt to the food processor bowl. Stir with a spoon until combined.

4. Line a baking tray with baking (parchment) paper. Tip the broccoli mixture onto the lined tray then using your hands smooth into a rectangle about 1cm (1/3in) thick.

5. Bake for 20-25 minutes or until the bread is slightly browned and feels firm and springy when touched.

6. Cool on the tray. Cut in half crosswise and then into 3-4 lengthwise to make 6-8 slices (or cut to your preferred size).

Variations

different quantities – the 500g (1lb) broccoli is a guideline but if you only have 400g (14oz) or up to 600g (21oz) it will be fine.

higher fiber – Add 1-2 tablespoons psyllium, oat bran, ground chia seeds or ground flaxseeds (linseeds). I’ve also made it with whole linseeds.

nut-free – replace almond meal with bread crumbs, ground linseeds (flax seeds) or ground sunflower seeds. Each of these will soak up different amounts of moisture so you’ll need to be prepared for different baking times. When I made it with ground sunflower seeds the texture was wetter and it took 30 minutes.

different vegetables – cauliflower works really well. You could also replace up to half the broccoli / cauliflower with grated raw veg like carrot, beets, sweet potato, parsnip or zucchini. I wouldn’t use all root veg though.

other flavours – I like to keep this simple so my sandwich flavours come through but you could play around with some grated parmsean, garlic or chopped herbs.

Waste Avoidance Strategy

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

eggs – will keep in the fridge for weeks or use for another meal.

almond meal / salt – keep them in the pantry.

Shelf Life / Storage

Will keep in the fridge for a week or so. I like to keep it in the freezer and just warm slices in the toaster as needed.

Broccoli Sandwich Bread-3

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{ 10 comments… read them below or add one }

Denise Pastor August 12, 2017

I did this with grated sweet potato. It tasted more like a sweet potato cake. Maybe thinner next time. Except for the fact that it tasted good with butter. I couldn’t say I could use as a bread substitute. I will try broccoli or cauliflower next time.

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jules August 16, 2017

I wouldn’t have thought to try sweet potato Denise… thanks for sharing!
Jx

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elizabeth June 1, 2017

Do you have any suggestions for this type of thing without egg? I’m allergic to egg whites.

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jules June 8, 2017

Tough one Elizabeth! The egg is really essential… let me think about it 🙂

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Julie Feeley May 26, 2017

This recipe is SENSATIONAL!!!! Why I love it…..just 3 main ingredients plus salt. Gluten free. Easy and quick to prepare. Recipe comes out as written and pictured. Taste is scrumptious and healthy too. Endless possibilities for toppings or fillings. Tastes great even heating small squares in microwave and then smearing on hummus or Greek yoghurt with fresh herbs for quick snack.

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jules June 1, 2017

So glad you liked it Julie! The cauliflower option is super tasty too

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Allyson Sherriffs April 14, 2017

Great timing, i am looking for bread with no wheat and corn. I will have to try this. Thankyou 😁

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jules April 20, 2017

Yay Allyson!

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Marina Carstens April 13, 2017

I’m so curious about this bread. Sounds tasty! Thanks for peaking my curiosity. I will give this good one a try this weekend.

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jules April 20, 2017

Great Marina!

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