Fancy some green gluten-free bread that’s bursting will goodness? Then this two-ingredient quinoa broccoli bread is for you.

Whole quinoa is soaked and sprouted then blended with broccoli to make a nutrient-dense and high protein bread.

It’s more of a flat bread but it has that great carbohydrate filling taste that many people avoiding eating bread miss.

I was inspired to create this recipe seeing crisps that are marketed as healthy because they contain 0.3% broccoli.

I find foods like this do more damage as people think they are getting some vitamins but the product actually contains next to no nutrition and lots of unhealthy ingredients.

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Broccoli nowadays is very sweet as all the bitter characteristics have been bred out in modern varieties.

This is nothing to do with GMOs, it’s down to selecting broccoli plants that are lower in the bitter taste.

Cross breeding the broccoli plants with preferable characteristics has resulted in the bitter taste to be virtually removed.

It’s the same for all crucifix vegetables like sprouts and cauliflower; the bitter taste that we had a couple of decades ago just doesn’t exist.

There are concerns the selective breeding makes it lower and nutrients. However many people just don’t eat enough vegetables so having broccoli that is a lot more palatal still is better than having no vegetables.

The name broccoli comes from the plural of the Italian word for ” the flowering crest of a cabbage” broccolo.

Broccoli was discovered in Italy over 2500 years ago.

Quinoa, like broccoli, has modern varieties that are tasty and pre-washed without any of that bitterness.

I certainly found out buying cheap quinoa in Peru that not all quinoa was the same.

But all the quinoa for sale in the UK is the non bitter and tasty type, I’ve found.

I use white quinoa this because it’s got the great fluffy taste and texture and red and black quinoa can be a bit tougher. This quinoa bread is light and fluffy.

Quinoa is a must-have ingredient for gluten-free just a generally healthy diet is it’s high in protein it contains all the essential amino acids and is very versatile.

See my other quinoa recipes for a quinoa pizza base and quinoa chocolate fudge cake.

Broccoli quinoa bread is baked at a lower temperature for a bit longer to reduce the amount of acrylamide. These are the compounds in burnt toast and BBQs that some link to cancer, this isn’t proven but at the same time probably best to reduce your risk.

I’m using greaseproof paper for this quinoa flatbread because it’s really easy to peel away the quinoa broccoli bread away with minimal fuss.

You can use teflon sheets or silicone trays if you prefer. I stopped using silicone for anything to do with heat after it’s leaving a powdery residue that I was unsure about.

The quinoa for this flour-free gluten free bread needs to be soaked for 15 minutes in warm water.

Most nuts and seeds need to be soaked for hours (see sprouted almond butter) but because quinoa is so much smaller you can purchase it’s sprouting before your eyes.

However quinoa starts to go mouldy very quickly and this is why I only smoke it for a short amount of time. Quinoa is a seed and not a grain.

The final broccoli quinoa bread is quite soft just as you’d expect to normal bread.

It’s firm enough so could we use to make sandwiches if you like. But the way I enjoy the most is hot toasted with some coconut butter and yeast extract.

There’s no added salt in this broccoli bread recipe because some don’t like added salted and it’s something that’s hard to get right for everyone.

But I do generally enjoy the broccoli bread with a slightly salted topping. Or you can add some salt before baking if you prefer.

Broccoli has many health benefits as it has as much vitamin C as an orange and a good amount of beta-carotene. It also contains B1, B2, B3, B6, iron, magnesium, manganese, potassium, and zinc.