Anything ‘bready’ is likely to get the tick of approval here.
They don’t even bat an eyelid any more when the bread is a nontraditional bread colour – you know, like green 😉
We have been doing spinach in scrolls for ages, but more recently, we’ve started to add in broccoli too. Broccoli is amazing stuff … here is what a recent BBC food report has to say about the humble broccoli:
“There have been many health claims over the years about broccoli and whether it could be labelled a ‘superfood’ or not, but its nutrient-rich profile does offer some real health benefits. Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid”. (Oct 2017)
It’s also thought to improve cardiovascular health and even bone mineral density. Label of ‘superfood’ or not – it’s pretty great stuff!
However …. despite my great love of the tiny trees, both cooked and raw, only 2 of my 4 kiddos likes it. Bummer.
Blended up in thrown in a damper is another story though 😉
- 2 3/4 cup spelt flour (half wholemeal)
- 3 tsp gf baking powder
- 1 heaped tsp pink salt flakes
- 2 tbsp pumpkin seeds
- 1 heaped tbsp flax seeds
- 3 tbsp nutritional yeast
- 1 tsp dried Italian style herbs
- 2 tbsp vegan butter
- 100g broccoli florets
- 75g spinach
- 225mls water
- 1 tsp apple cider vinegar
In your blender/bullet/thermal cooker place the seeds, yeast, salt, herbs and baking powder. Process until seeds until they’re fine. (Speed 8, 8 second, scrape down and repeat).
Add in the flour and process until combined (speed 4, 10 seconds). Then set the flour aside.
Now place in the broccoli, spinach, water and vinegar, then blend, blend, blend until it is smooth (speed 8, 8 secs, scrape down then speed 10, 10 secs).
Set the wet mix aside and return the flute mix to the processor. Add in the butter and pulse until the butter is evenly distributed – it’ll look a little like bread crumbs.
Add in the wet broccoli mix to the flour whilst processing (speed 4) and bring together to a dough.
Tip on to a floured surface and shape to a disc.
Slash the top into 8 triangles and then place into a preheated 200 C oven for about 25 minutes or until well risen and the bottom sounds hollow when tapped.
Serve warm with butter of choice.
This is a great side to have with a yummy soup, or as part of a finger food style lunch … but we often enjoy it just on it’s own!
Slice and butter and tightly wrap any leftovers before freezing – it defrosts well.