Pre-heat your oven to 180 degrees
Line a baking tray with baking paper or a silicone mat
1 head of broccoli OR 2 carrots OR 2 medium beetroot
1 cup of almond meal
Dried mixed herbs, or fresh herbs
Salt and pepper to taste
Blitz the broccoli in a food processor until you have a "rice" consistency (if using carrot or beetroot use grater attachment or your kitchen grater)
Add broccoli to a large bowl and make a well.
Add in the eggs, almond meal and herbs and mix into a batter.
Season with salt and pepper.
Spread out your batter onto a pre-prepared lined baking tray with a spatula, you want to make it a rectangle to make slices easy to cut up when cooked.
Shape batter into desired shape, bake in pre-heated oven for 20 minutes or until browned and cooked.
Cool completely on a wire rack then remove from tray and cut into 6 "bread" size pieces.
Keep in fridge for up to 3 days.
Delicious with almond butter and cucumber, in my humble opinion!