Can I use frozen broccoli for this recipe?

Fresh broccoli works best for the forest effect since it maintains its shape and color better. Frozen broccoli tends to be more watery and may not stand upright as nicely. If you only have frozen, thaw it completely and pat very dry before using.

Is there a substitute for sour cream?

Yes! Greek yogurt makes an excellent substitute with a similar tanginess and moisture content. For a dairy-free version, try unsweetened coconut yogurt or cashew cream for comparable results.

Can I make this gluten-free?

Absolutely. Simply substitute your favorite gluten-free flour blend for the regular flour. Look for one that contains xanthan gum for the best texture, or add 1/4 teaspoon of xanthan gum per cup of gluten-free flour if your blend doesn't include it.

How do I know when the loaf is fully baked?

The loaf should be golden brown on top, and a toothpick inserted into the center (in a spot without broccoli or cheese) should come out clean. The internal temperature should read about 200°F on an instant-read thermometer. If the top is browning too quickly but the center isn't done, cover loosely with foil for the remaining bake time.

Broccoli Forest Loaf Recipe

Description

Delicious and visually appealing Broccoli Forest Loaf, featuring tender broccoli florets, sharp cheddar cheese, and flavorful spices. Perfect as a unique side dish or a wholesome snack.

Ingredients

Units Scale

Main Ingredients

1 small head broccoli, cut into long florets
1 egg
1/3 cup olive oil
3/4 cup sour cream
1 tbs maple syrup
1 1/2 cups flour of choice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp each chili powder, turmeric + salt
1 1/2 cups shredded sharp Cheddar cheese
1/3 cups olives, rough chop
2 scallions, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 350℉ and line an 8×4 inch loaf pan with parchment paper.
Blanch broccoli florets: Bring a small pot of water to a boil and add the broccoli florets. Cook them for just 2 minutes, then remove and run them under cold water to stop the cooking. Set them aside to cool and dry on a paper towel.
Mix the wet ingredients: In a large bowl, lightly beat the egg and whisk in olive oil, sour cream, and maple syrup until the mixture is smooth.
Incorporate dry ingredients: Sift in the flour, baking powder, baking soda, and spices. Mix the dough until it is uniform and thick.
Add the flavor boosts: Fold in and incorporate the shredded cheddar cheese, chopped olives, and scallions into the dough.
Assemble and decorate: Transfer the dough to the prepared loaf pan and flatten it down. Arrange the broccoli florets on top of the loaf, pressing them in like upright trees, with the tops sticking out halfway.
Bake the loaf: Bake the loaf for 50 minutes to an hour, or until a toothpick inserted into the center comes out clean.
Cool and slice: Remove the loaf from the oven and let it set in the pan for 10 minutes. Transfer it to a wire rack to cool for another 10-15 minutes before slicing and serving.

Notes

If you prefer a different flavor profile, you can substitute the spices with your own preferred blends.
Ensure the broccoli florets are completely dry before placing them on the loaf to avoid extra moisture.
This loaf can be stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition

Serving Size: 1 slice
Calories: Approx. 220
Sugar: 2g
Sodium: 310mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg