Broccoli power loaf

This delicious, high-protein loaf is packed with nutrient-dense ingredients like broccoli, flaxseed, almond flour, and seeds. It’s naturally gluten-free, a source of fibre, and perfect as either a wholesome snack or a brilliant base for toppings (I like to use it to mop up olive oil!).

• 10 servings

• 35 minutes

Ingredients

• 100g broccoli (about 1 small head)

• 4 medium eggs

• 2 flat tbsp flaxseed (about 20–21g)

• 100g almond flour

• ½ tsp garlic powder

• ½ tsp onion granules

• Pinch sea salt & black pepper

• 1 tbsp pumpkin seeds

• 1 tbsp sunflower seeds

Method

Step 1

Preheat your oven to 180°C / 350°F and line a loaf tin with parchment.

Step 2

In a food processor, blitz the raw broccoli into fine crumbs, then add the eggs, almond flour, flaxseed, garlic powder, onion granules, salt and pepper. Blitz everything again until it’s evenly combined.

Step 3

Spoon the mixture into the prepared loaf tin and sprinkle the pumpkin and sunflower seeds over the top.

Step 4

Bake for 25 minutes, or until cooked through (a skewer should come out clean). Cool slightly before slicing and serve warm.

This loaf is best enjoyed warm on the day of baking, but will keep nicely for three to five days in the fridge.