Is it spring yet? Maybe not, but we can fast forward and pretend it is, right? All the winter comfort food is kinda getting a bit heavy (especially around the waist haha), so I’m sure we are all looking forward to dishes that are veggie forward and show us all the colors that spring has to offer.

For this recipe I definitely wanted to go veggie-heavy and made the flatbread out of broccoli and buckwheat flour, which turns into this crispy flat bread with crispy edges, so good! Then, it gets topped with a tomato cashew cream and loaded up with sprouts and a soft boil egg to finish. It’s the best recipe for a healthy-ish brunch! (I say healthy-ish because you’ll probably have some mimosas with it).

You can add some sliced up meat if you want to, or even fish, if you want your dose of extra protein, but trust me this is as fresh and tasty as it gets.

Let’s make it!

Veggie Flatbread, Tomato Cream, and Sprouts (dairy-free).

For the flatbread:

    4 eggs
    ½ buckwheat flour
    3 cups riced broccoli (made from about 1 large head and stock of broccoli)
    ½ tsp. Sea salt
    1 tsp. Ras el hanout
    ¼ tsp. Sumac

For the tomato sauce:

    ¼ cup cashews
    ½ cup pasta sauce
    2 cloves garlic
    Salt and pepper
    ½ tsp. Oregano

To top:

    Sautéed Red Onion (quick sautée in a pan with oil, salt and pepper)
    Micro Greens
    Shaved fennel
    Chopped Pea Shoots
    Chopped Pumpkin Seeds
    Salt + Pepper
    4 soft boiled eggs, sliced in half
    Olive oil for drizzling


    1. Make a “rice broccoli” by chopping a head of broccoli into small pieces, then pulse a few times in a food processor until the texture looks like “rice”. Measure three cups of the broccoli rice and combine with the rest of the flatbread ingredients.

    2. Bake the flatbread mixture in a parchment lined 9 x 13 pan at 400 F for 20 minutes (we are part-baking it at this point). Don’t turn off your oven!

    3. To make the creamy tomato sauce, soak the cashews in boiling water for 20 minutes. Drain them and add them to a blender along with a enough water to make a creamy sauce (about ¼ cup). Combine the cashew cream and the other tomato sauce ingredients and cook over low heat to take away the bite of the fresh garlic. Taste for seasoning.

    4. Spread the tomato sauce over the partially baked flatbread and put it back in the oven for another 10-15 minutes until the edges are crispy.

    5. Top the warm flatbread with the veggies, salt and pepper, eggs, and a good drizzle of olive oil.


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March 8, 2018

Do you mean broccoli “stalk” or stock, as you’ve listed?

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