These little broccoli bites, crisp on the outside and soft in the middle, work just as well with drinks as tucked into a lettuce leaf with a few crunchy vegetables. The sunflower and the pine nuts bring the crunch, the garlic and the parsley the fragrance. They call for patience on the dehydrating side, but very little work in the kitchen. Served with hummus or a sweet-and-sour sauce, they never fail.
Dehydrated broccoli bites
Share this article
Organic Broccoli Seeds
€121.80
Ingredients
- 180 g broccoli florets
- 130 g sunflower seeds
- 35 g pine nuts
- 25 g chopped onion
- 1 large garlic clove
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
Method
- Grind the sunflower seeds in a coffee grinder until they look like breadcrumbs.
- Add them to the rest of the ingredients in a food processor and blend to an even paste.
- Transfer the mixture to a bowl and chill for at least 30 minutes.
- Take a teaspoon of the mixture, roll it into a ball between your palms and place it on a dehydrator tray.
- Dehydrate for 4 to 5 hours, turning the balls over halfway through.
Tip
The drying time depends on the texture you are after: shorten it for a softer middle, lengthen it for a crisper outside. The bites keep for a week in an airtight box, provided they are completely dry on the surface.
The full range Sprouted seeds
46 products
Discover the full range
FAQ: your questions about dehydrated broccoli bites
What can you do with sunflower seeds?
Finely ground, they replace breadcrumbs in every raw preparation: bites, crackers, vegetable patties. Soaked then blended with a little water and lemon, they make a smooth spread. Whole, they slip into a salad or a muesli. They are among the most versatile and the least expensive seeds in the cupboard.
How can I use sunflower seeds?
In this recipe they act as a dry binder: ground to a powder, they absorb the moisture from the broccoli and let you roll balls that hold together. You can swap them for pumpkin seeds or almonds, but sunflower stays the most neutral in flavour and the easiest to grind.
How do you eat broccoli seeds?
Broccoli seeds are not eaten as they are: they are sprouted. Rinsed twice a day for four to six days, they give young shoots with a slightly peppery taste, to scatter over a salad or over these very bites, just before serving. Broccoli florets, on the other hand, are used raw as here, or simply crunched with drinks.
Share this article