Flourless Broccoli Bread

Flourless Broccoli Bread

Ingredients:

For One Loaf:

• 270g (9.5 oz) fresh broccoli florets (tough stems removed)
• 3 large eggs
• 100g (3.5 oz) chickpea flour (also called besan or gram flour)
• 1 tablespoon baking powder (gluten-free if required)

Optional Additions:

• ½ teaspoon salt (to enhance flavor)
• ¼ teaspoon garlic powder
• 2 tablespoons nutritional yeast (for cheesy flavor)
• 1 teaspoon dried herbs (oregano, thyme, or Italian seasoning)

For Serving Suggestions:

• Cheese of choice
• Homemade pesto
• Poached eggs
• Mashed avocado
• Hummus
• Sliced tomatoes
• Fresh herbs

Instructions:

Preparing the Broccoli

• Begin by selecting fresh, vibrant green broccoli with tight florets and minimal yellowing. Remove the thick, tough stems and cut the broccoli into manageable florets. While the stems are edible and nutritious, they can create a fibrous texture in the final bread, so reserve them for soups, salads, or stir-fries where their crunch is an asset.
• Weigh out exactly 270 grams of broccoli florets for consistent results. This measurement ensures the proper balance of moisture and structure in your finished bread. Rinse the florets under cold water and pat them dry with paper towels to remove excess moisture.
• Place the clean, dry broccoli florets into a high-powered blender or food processor. The key to smooth bread texture is ensuring your equipment can handle the fibrous nature of raw broccoli effectively.
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Creating the Batter

• Add the three large eggs to the blender with the broccoli florets. Room temperature eggs blend more easily and create a smoother consistency than cold eggs straight from the refrigerator. The eggs serve multiple purposes in this recipe, acting as both a binding agent and providing structure and richness to the bread.
• Measure out 100 grams of chickpea flour and add it to the blender. Chickpea flour, also known as besan or gram flour, is naturally gluten-free and provides protein, fiber, and a slightly nutty flavor that complements the broccoli beautifully. If you prefer to make your own chickpea flour, simply blend dried chickpeas in a high-powered blender until they form a fine powder.
• Add one tablespoon of baking powder to the mixture. This leavening agent is crucial for creating the light, airy texture that makes this bread so appealing. Ensure your baking powder is fresh for optimal rising power.

Blending and Baking Preparation

• Blend all ingredients together for approximately 30 seconds, or until the mixture becomes completely smooth and uniform in color. The batter should be a vibrant green with no visible chunks of broccoli remaining. Stop and scrape down the sides of the blender if necessary to ensure even mixing.
• Preheat your oven to 180°C (350°F) while you prepare the baking pan. Line a standard loaf pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal. Alternatively, you can use a silicone loaf pan, which requires no lining.
• Pour the smooth batter into the prepared loaf pan, using a spatula to scrape every bit from the blender. Gently tap the pan on the counter a few times to release any air bubbles and ensure even distribution of the batter.

Baking the Bread

• Place the filled loaf pan in the preheated oven and bake for approximately 30 minutes. The bread is done when the top is golden brown and springs back lightly when touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• The baking time may vary slightly depending on your oven and the exact dimensions of your loaf pan. Start checking for doneness around the 25-minute mark to prevent overbaking, which can result in a dry texture.
• Remove the bread from the oven and allow it to cool in the pan for 5-10 minutes before transferring to a wire rack. The bread will be quite tender when hot, so this brief cooling period helps it maintain its structure during removal.