Ingredients
- 10 oz broccoli florets, rinsed and dried
- 2 egss
- 3/4 cup Greek yogurt
- 1/4 cup olive oil
- 5 tbs potato starch or corn starch
- 2 tsp baking powder
- salt and pepper to taste
- 1 large clove garlic, minced
- 2 tbs fresh chopped dill
- 1/2 heaping cup shredded cheddar
- 1 tsp black sesame seeds (optional topping)
Instructions
- Preheat oven to 350℉. Line a 8×4 inch loaf pan with parchment paper.
- Pulse your broccoli florets for a few seconds in a mini food processor until finely chopped. Transfer them to a large bowl. Add in the eggs, yogurt and oil an stir to combine. Next add in the starch, baking powder, salt and pepper to taste, garlic, dill and cheese and mix to combine. Transfer the batter to your pan and spread out evenly. Tap the pan on your counter 5 times to remove any bubbles. Top with sesame seeds and bake for 45-50 minutes or until toothpick comes out clean and edges are turning golden brown. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool completely prior to slicing.
Notes
Store leftovers in the fridge in an airtight container. Eat cold or reheat in an mini toaster oven or in a pan.
Nutrition
Calories: 120kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 144mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 32mg | Calcium: 109mg | Iron: 1mg
