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30 Apr, 2023

Broccoli Bread

This nutty broccoli bread is a classic, first developed years ago by our founder, Lily. It is one of our most popular recipes to date, because of how delicious, filling and light it is. Perfectly paired with soups or hummus!


Makes 8 slices.


  • 1 broccoli
  • 4 eggs
  • 100g ground almonds
  • Salt
  • Pepper
  • 50g sunflower seeds
  • 50g pumpkin seeds


  1. Preheat your oven to 180 degrees and line a 24cm by 18cm baking tray with greaseproof paper.
  2. Cut the head of the broccoli into small pieces and place in a food processor. We also add a bit of the stalk. Blitz until the broccoli until fine. You may need to do this in batches. You will need about 4 cups of the blitzed broccoli.
  3. Add the eggs, ground almonds, salt and pepper to the blender and blitz again.
  4. Tip the mixture into the lined baking tray and flatten with your hands so that it resembles the shape of a focaccia. Sprinkle on the pumpkin and sunflower seeds, and some extra salt.
  5. Place in the oven for 20-25 mins until lightly golden and cooked throughout. Remove from the oven and allow to cool. Cut into 8 rectangular slices.

The broccoli bread is best served on the day you made it but will keep in an airtight container in the fridge for up to three days and can be toasted.