We use our own and third party cookies. Continuing to browse implies acceptance.More information


Broccoli flatbread

Broccoli flatbread

Broccoli flatbread

35 min. Easy 6 slices

160 g broccoli florets

60 g Organic quinoa real flour

3 tbsp nutritional yeast

1 tbsp dried herbes de Provence

2 tbsp ground flax seed

6 tbsp hot wáter

1 tbsp extra virgin olive oil

Salt and pepper to taste

  1. Preheat oven to 200°C.
  2. Place the ground flax seeds and water into a small bowl, mix and leave aside to swell.
  3. Blitz the broccoli florets in a food processor until fine.
  4. Add the broccoli to a large mixing bowl and add the quinoa real flour, the nutritional yeast, the herbes, a pinch of salt and ground pepper. Mix thoroughly.
  5. Then add the swollen flax seed gel and the olive oil. Mix well untill all combined.
  6. Line a baking sheet with parchment paper and lightly grease it. Carefully press with either your hands or a spatula into a large rectangle about 0.5 cm thick.
  7. Bake at 200°C for 25-30 minutes.
  8. Remove from oven and allow to cool for a few minutes before peeling off the parchment paper. Slice the flatbread into six and store in a container.


1 tbsp = tablespoon