Broccoli Sandwich Bread

0 0
Broccoli Sandwich Bread

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
500g (1lb) broccoli about 2 small
4 eggs
100g (3.5oz) almond meal
1/4 teaspoon salt


different quantities – the 500g (1lb) broccoli is a guideline but if you only have 400g (14oz) or up to 600g (21oz) it will be fine.

higher fiber – Add 1-2 tablespoons psyllium, oat bran, ground chia seeds or ground flaxseeds (linseeds). I’ve also made it with whole linseeds.

nut-free – replace almond meal with bread crumbs, ground linseeds (flax seeds) or ground sunflower seeds. Each of these will soak up different amounts of moisture so you’ll need to be prepared for different baking times. When I made it with ground sunflower seeds the texture was wetter and it took 30 minutes.

different vegetables – cauliflower works really well. You could also replace up to half the broccoli / cauliflower with grated raw veg like carrot, beets, sweet potato, parsnip or zucchini. I wouldn’t use all root veg though.

other flavours – I like to keep this simple so my sandwich flavours come through but you could play around with some grated parmsean, garlic or chopped herbs.

Shelf Life / Storage

Will keep in the fridge for a week or so. I like to keep it in the freezer and just warm slices in the toaster as needed.




When I’m in the mood for a sandwich or a slice of toast, this is my go-to recipe, inspired by David and Luise at Green Kitchen Stories. I love how something that feels and tastes quite ‘bready’ is actually a serve of vegetables. I slice and freeze so I can just defrost in the toaster as needed.

This broccoli version does look very green, which I love but I’ve found my boys are much happier eating the white, cauliflower version instead. What is it with kids and green food?

Print Friendly, PDF & Email
LoadingAdd to favourites



Preheat your oven to 200C (400F).


Whizz your broccoli using your food processor until it looks a bit like fine couscous. Or chop as finely as possible.


Add eggs, almond meal and salt to the food processor bowl. Stir with a spoon until combined.


Line a baking tray with baking (parchment) paper. Tip the broccoli mixture onto the lined tray then using your hands smooth into a rectangle about 1cm (1/3in) thick.


Bake for 20-25 minutes or until the bread is slightly browned and feels firm and springy when touched.


Cool on the tray for a few minutes then transfer to a wire rack to cool completely. Cut in half crosswise and then into 3-4 lengthwise to make 6-8 slices (or cut to your preferred size).


Killer Kale Gratin
Baked Salmon with Herby Yoghurt
Killer Kale Gratin
Baked Salmon with Herby Yoghurt

10 Comments Hide Comments

This has been a lifesaver for someone who loves toast for breakfast, and is trying to go low carb! It didn’t work that well for butter and vegemite, but it’s great for toasted cheese, or with an egg. I’ve made the broccoli and the cauliflower/beetroot versions. Both delicious.

I forward your recipe blogs to a lot of friends to spread the word! Can you include a recipe for almond meal as I notice that’s a common ingredient in your recipes and I’d like to make the broccoli bread asap. Thanks

Thanks for helping to spread the word Neeta. I need more readers like you! Almond meal is just finely ground almonds so you don’t need a recipe. My supermarket stocks in the baking section and my health food store stocks it with the nuts. Sometime it’s called almond flour but the names are used interchangeably.

Great! I have a dry container with my Vitamix and always have raw almonds in the house, so will just grind up some straight. Excited about making the broccoli bread and switching one more thing in my diet to low-carb. 😊

Add Your Comment