Broccoli Flatbread

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Broccoli Flatbread
Makes about 12 slices

1 large head of broccoli
100 g / 1 cup almond flour / ground almonds
4 eggs
1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
sea salt and black pepper to taste

Preheat the oven to 200C / 400F and line a baking tray with baking paper. Coarsely chop the broccoli (use the brighter part of the stem too), place in food processor and blend until you have got a fine rice-like texture. Measure 4 cups / 1 liter of the vegetable rice and place in a mixing bowl. Add ground almonds, salt and pepper and mix with your hands. Make a well in the centre and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and wet than a traditional bread dough. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Slice into bread-sized slices and store in the fridge.

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