Autumn Inspiration October 14, 2018 – Posted in: Cooking, Recipes
I dont know about you, but i have spent the last 4 weeks purging and cleansing after a summer full of indulging, partying and eating anything and everything. This time of year, after the fall equinox in late September, not only have I re-organized my pantry, kitchen cabinets and clothes closets, I have also committed to eating less sugar, less bread and allowing myself only 1 day a week to indulge and reward myself to a glass of wine, or a sweet treat. Testing recipes for my next cookbook project i want to share these brilliant and ever so simple recipes with you, Broccoli Flatbread with Broccoli Pesto. Just dig your food processor out of your cabinet and make it your favorite front and center kitchen appliance to make this amazing flatbread. Afterward, give the processor bowl a quick rinse and pop it into the top rack of your dishwasher with the lid and wash so its ready to use for your next batch. Trust me, you will want to make this weekly.
This is a great vegetarian and wheat free option for bread, pizza crust or crostini
- 1 large head broccoli riced (use Food Processor)
- 4-5 organic eggs
- ¼ tsp salt
- 2 tsp turmeric or curry powder
- 1 cup nut or seed meal ground almonds, walnuts or sunflower meal
- ¼ tsp ground pepper
Preheat oven to 350F.
Place everything into a large mixing bowl and mix very well.
For a ½ sheet pan 13”x18” lined with parchment paper, carefully press mixture into an even layer, about ½-inch thick. For smaller pans divide the mixture into two portions
Bake for 30 minutes. Remove from oven and cut into into four x eight pieces as desired. Cool completely and carefully peel baking paper away from flatbread. Spread with your favorite toppings.
Store in an air-tight container and refrigerate any leftovers.
Options: This can be used a pizza base with sauce and cheese or pesto - crostini with hummus and microgreens - sandwich with tuna salad, avocado, tomato-basil mozzarella. Cauliflower can be substituted in place of the broccoli
Vegan Option replace the egg with ground flax
(1 egg= 1 tbsp flax mix with 3 tbsp water)
- 1/2 cup pumpkin seeds
- 1/2 cup walnuts
- 1 head broccoli cut into small florets
- 1 c. fresh basil leaves
- 1-2 cloves peeled garlic
- 1 tsp. sea salt
- 1/2 c. extra-virgin olive oil
In the bowl of a food processor, pulse the pumpkin seeds and walnuts, until crumbly. Add combine broccoli, basil, garlic, salt and olive oil and pulse until combined. Store in the frig in an airtight container up to 1 week.
This is a vegan recipe but feel welcome to add 1/2 cup grated Parmesan if you like and blend until combined.