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Gluten-Free Flatbread with Broccoli Stems

Name: Gluten-Free Flatbread with Broccoli Stems
Prep time: 10

(5 votes, average: 4.60 out of 5)

10 min prep

3 servings

At Cook for Your Life we hate wasting good food, and one of the most discarded tasty items we know of has to be broccoli stems. This inventive solution from our colleagues at Drexel...

Ingredients

10 ounces broccoli stems, peeled and grated (about 1¼ cup)

½ cup chopped onion

1 cup almond flour

4 eggs

2 tablespoons turmeric

¼ teaspoon salt

¼ teaspoon pepper

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Nutrition Facts

Calories

344 cals

Fat

24 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

17 g

Sugar

3 g

Fiber

7 g

Protein

18 g

Sodium

291 mg

Directions

Preheat the oven to 350˚. Line a baking sheet with parchment paper.
In a medium bowl, combine all ingredients thoroughly with a spoon.
Pour mixture onto prepared baking sheet and spread evenly.
Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.
Cool completely. Remove from baking sheet and peel away parchment paper. Slice into 3 pieces, 4-inches wide or top with favorite toppings and return to oven.

Chef Tips

Broccoli stems are tender at heart. Peel off the hard outer skin and then chop, grate, slice or dice them just as you would carrots. Add them to soups, stir-frys, veggie stews whatever’s your fancy. If you want to cook them with the florets, whichever cooking method you choose, cook the stems on their own first for 3-5 minutes or until just tender, before adding the quicker cooking florets.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.