6 Serves
45 Mins
Preheat your oven to 175°C and lightly coat an 8-inch square baking dish with cooking spray.
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Vitamin K
41 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
126 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Place the broccoli florets into a food processor and pulse until finely ground.
In a large mixing bowl, combine the ground broccoli with your dry ingredients.
In a separate bowl, whisk together the wet ingredients until smooth.
Pour the wet mixture into the dry broccoli mixture and stir until just combined.
Transfer the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a fork inserted into the center comes out clean.
7
g34
g6
g
Japanese
Indian