Our new all time favourite! Florence is an avid broccoli fan, & I am a lover of all things cauliflower (& broccoli), plus this group of vegetables (the cruciferous/brassicas) are incredibly useful for liver function & hormone balancing due to their specific nutritional profiles. Rich in sulphur & a compound called indole 3 carbonyl, an increase in cruciferous veg is shown to help balance oestrogen metabolism, guard against certain cancers, & feed probiotic bacteria in the gut.
Perfect with hummus, dipped into eggs or soup, or just munched on their own, these are a fabulously nutritious alternative to regular bread/crackers & will balance your blood sugar beautifully too.
Preheat your oven to 200℃ (fan).
Place the chia seeds and 4 tablespoons of warm water into a small bowl, mix and leave to one side for 5 minutes to form a gel.
Blitz the broccoli/cauliflower florets in a food processor until rice-like. You don’t want to over blend or this becomes a mush, press & release, press & release, think chunky grains. You might prefer to do this in batches if you have a smaller chopper.
Add to a large mixing bowl with the rest of the dry ingredients. Mix thoroughly then stir through the chia gel. At first it might seem too dry, it won’t be as you continue to mix.
Line a baking tray with a silicone mat, then evenly spread the mixture and press down with either your hands or a flat silicone spatula (dampen these slightly to help) into a flat sheet.
Bake for 20 mins or until golden brown, if using a non-fan or gas oven rotate the tray halfway through cooking.
Remove from the oven and allow to cool for a couple minutes, then run a palette knife underneath & transfer to a board so you can cut into pieces. Serve straight away, or pack into an airtight container for use within 5 days. We would suggest warming it under the grill or in the oven for a couple of minutes rather than serving fridge cold. You can also freeze them for up to 3 months.