¾ cup flour (almond, chickpea) - we used ½ cup almond + ¼ cup chickpea and it was perfect!
¾ tsp Dried Oregano (basil, rosemary)
Salt and black pepper
3 eggs, beaten
Instructions
Preheat oven to 400F.
Line a baking tray with parchment paper.
Cut your broccoli into small florets. Place into a blender/food processor and pulse did coarsely chopped (it should resemble rice).
Add into a large mixing bowl along with flour, salt, pepper and dried herbs. Mix together with your hands.
Make a well, and pour in your slightly beaten eggs. Use your hands to mix the eggs into your broccoli batter. Once it forms a wet dough, transfer onto the baking tray.
Carefully spread and pat down till you form a even, rectangular-shaped flatbread (1/2" thick).
Bake for 20-25 minutes till firm. Allow it cool completely. Slice into 8 equal pieces.
The bread is best kept in the fridge for 1-2 days. Best eaten fresh!
Assembly: Take 2 slices of broccoli flatbread and spread Sabra Hummus's Garlic & Herb Spread.
Add fillings of choice (avocado, tomato bruschetta)!
Notes
Nut-Free Substitutions: Use more chickpea, oat or rice flour in place of almond flour for the bread.
Vegan: I haven't tried using flax eggs in place of eggs for the bread. I have read comments on some attempts but I didn't think they were successful. You may use your own vegan bread recipe!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/10/09/grainfreebroccoliflatbreadwithhummus/