Project Description

SHUT THE FRONT DOOR!!! Yes foodies I am serious!! This bread is super easy to whip up in 5 minutes, fabulous way to sneak more vegies into the kids, protein packed w, delicious & a wicked wholefood ketogenic loaf to take to a picnic’s, party’s or anywhere in between…makes great toast too! You can thank me later 🙂

  • 300g ‘riced’ broccoli, stems & leaves too (1 medium sized broccoli)

  • 1 cup hemp seeds, plus extra for the top

  • ½ cup LSA (linseed, sunflower, almond)

  • ½ cup pumpkin seeds

  • 5 eggs

  • 2 tsp. caraway seeds, plus extra flurry on top

  • 2 Tbsp. olive oil or hemp oil

  • 1 tsp. sea salt, plus extra for on top

  • Makes 1 x 20cm loaf, about 10-12 slices

    Preheat your oven to 190 C Fan bake!

  • Use a food processor & place in broccoli pieces & pulse the machine a few times until the broccoli resembles green ‘rice’.

    Place your ‘riced’ broccoli in a large mixing bowl; combine with the rest of the ingredients. Mix thoroughly with a spatula to make a smooth mixture.

    Use a silicon loaf pan or line a pan with baking paper & pour your mixture into the pan & level out the top with your spatula or spoon. Season the top of the bread with a little more salt & a dusting of caraway + hemp seeds for crunch!

  • Bake in the centre of the oven for about 45-50 minutes until a skewer comes out clean. Once the loaf is cooked I like to give it another 10 or so minutes out of its silicon loaf pan to crisp up the sides & bottom of the bread – I place the loaf directly on the oven rack, to do this.

    Cool the loaf a little, before slicing & enjoying warm with lashings of butter, smeared with soft goat’s cheese or smoked salmon & capers! So simple SO good! This epic bread it will keep in the fridge for around a week, it also freezes very well too. Enjoy B xx