Gluten-Free Flatbread with Broccoli Stems | Cook for Your Life
Gluten free flatbread with Broccoli stems

Gluten-Free Flatbread with Broccoli Stems

Rated 5 out of 5
5 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 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 Food...


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

    ½ cup onion, chopped

    1 cup almond flour

    4 eggs

    2 tablespoons turmeric

    ¼ teaspoon salt

    ¼ teaspoon pepper

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Nutrition Facts


344 cals


24 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


17 g


3 g


7 g


18 g


291 mg


  1. Preheat the oven to 350˚. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine all ingredients thoroughly with a spoon.
  3. Pour mixture onto prepared baking sheet and spread evenly.
  4. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.
  5. 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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