It's a big call, but I'm gonna take the leap and propose that the most wonderful thing in the world is family.
Isn't it just? a bunch of rag-tag individuals genetically bunched together to live life in relationship with one another. Sure enough, people define family in all manner of ways - biological, adopted, or friends who take the place of your clan. Your crew. Your whanau. Through thick and thin, despite differences, failures, trials... your family love, support, challenge and motivate you to be the best version of yourself. Even when they don't do those things... Try extra hard to forgive and move on, because they are your people.
Happily, our family is growing! Last week I got a new sister-in-law. Yesterday I got a new baby niece. It's a joyful time in our household.
It seems odd to celebrate such multiplication with a Broccoli Loaf. Let's just say; what better way to serve the health of our families, than by sneaking vegetables into tasty food wherever we get the chance? This broccoli loaf is one such act of service.
This loaf is both healthful and tasty, as always at Heartfelt Kitchen. I like food to be as delicious as it is edifying, and this loaf is a perfect snack or lunchbox addition. It has a great, firm-but-light kind of texture. For lunch I thinly slice and use it fresh to make sandwiches; and as a snack - lightly toasted and slathered with coconut butter, regular organic butter, or avocado.
Buckwheat flour has a distinct nutty flavour. If you aren't a huge fan of buckwheat, feel free to swap out the buckwheat flour for the more 'invisible' white rice flour
I love how quick and easy it is to make this loaf. No pre-roasting or soaking, just quickly steam and drain the broccoli, throw the ingredients into the food processor and bake for half an hour.
Have fun adding some extras to the base recipe. Next time I'm going to try some drained and diced black olives, or some diced champagne ham. Yumbo!
Broccoli Loaf with Garlic and Rosemary
370g/1 medium-sized broccoli, stalk included, steamed and drained well
1C ground almonds
1C buckwheat flour/white rice flour
Large handful fresh rosemary leaves
Large pinch sea salt
1 large clove garlic
20-30 grinds of fresh black pepper
3 eggs (size 7)
1/4C olive oil
1+1/4t baking soda
1. Line a large loaf tin with baking paper and preheat the oven to 180 degrees celsius.
2. In a food processor, whizz the broccoli until a crumb-like consistency.
3. Add all other ingredients into the food processor, apart from the baking soda, and process until a smooth batter forms.
4. Add the baking soda and process again for just a few seconds, until baking soda is combined.
5. Pour the batter into prepared loaf tin and bake in the preheated oven for half an hour, or until loaf springs back when pressed lightly.
6. Will keep in an airtight container for 3 days out of the fridge, or 5 days refrigerated.