I really do like broccoli. I just don’t like always eating it plain. This recipe is great if you’re looking for a creative way to get in your greens! The broccoli is not hidden in this recipe, you do taste it…I actually wanted to highlight it. So if you’re wanting a bar that hides the taste, unfortunately, this isn’t it. But if you do like broccoli, and more specifically, like broccoli and cheese, then there’s a good chance these are for you!
I’ve tried about 3 different version of broccoli bars and these were the only successful ones. I’ve learned that flour does not work in the recipe, since broccoli is such a wet ingredient, the flour never has a chance to dry out, so you’re left with a raw flour taste.
I’ve found that eggs work the best, and its sorta like a frittata texture, but more hearty. The secret to these is baking them for a while so the water has a chance to evaporate.
These are great to have as a side, quick snack or even something healthy to bring to a potluck that’s different from a veggie plate.
- 6 cups raw broccoli florets (pack them into the cup)
- 3 eggs
- 8 egg whites (I used 1 cup carton egg whites)
- 1 medium onion
- 1 cup cheddar cheese, shredded
- ½ tsp salt
- ½ tsp pepper
- Preheat your oven to 350 degrees.
- In your food processor or blender, add in the raw broccoli, eggs and egg whites, and puree until smooth.
- Cut your onion into large pieces and place in your blender with the broccoli and pulse it until the large pieces are chopped.
- Fold in the shredded cheese, and salt & pepper.
- Pour into a 9x13 pan sprayed with cooking spray.
- Bake for 350 degrees for 45-50 minutes. It will pull away from the sides of the pan, and will spring back when touched. If it still seems too wet, bake a few minutes longer.
- Allow to cool and cut into 24 bars. I prefer these at room temp. They are also good cold.
- Store in an airtight container in the fridge.