Broccoli bread

Photo by Simon Lambert.
Photo by Simon Lambert.
I have been making this vegetable-based bread for some time now and I love the fact that it is totally gluten-free and it is jam-packed full of nutrients, especially when using organic broccoli.


Broccoli bread

Serves 4


2 heads broccoli
1 Tbsp good quality oil
sea salt and cracked pepper
2-3 free-range eggs
1 tsp fresh herbs (parsley, oregano, marjoram, basil), roughly chopped


Preheat the oven to 180degC.

Line a 25cm x 20cm Swiss roll tin or something similar with greaseproof paper, lightly oiled.

Roughly chop the broccoli into pieces and then process in batches in food processor until finely chopped.

Remove and place into a suitably sized bowl, add the oil, chopped herbs and seasoning, plus 2 eggs and mix to combine. If the mixture looks dry add the remaining egg. Mix until combined.

Turn out on to the lined baking tray and smooth evenly over.

Bake for 15-20 minutes or until the bread feels firm to the touch.

Remove and cool before cooling on wire rack.

Cut into desired sizes and fill with your choice of filling. NB: I like to fill mine with cottage cheese or feta, vine tomatoes, rocket or salad leaves and sprouts.


Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.

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