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