For the broccoli sandwich bread: Stir in 5 tablespoons of water to swell the crushed flax seeds. Preheat the oven to 180 °C/ 356 °F fan.
Wash the broccoli, dab dry and shred finely in a mixer.
Mix broccoli with flax seeds, lemon juice, baking soda, chickpea flour, breadcrumbs and plenty of salt and pepper.
Press the dough into a ball shape and flatten it with your hands on a baking paper. Pour a second layer of baking paper over it and roll out the dough rectangularly (for one half of the baking tray). Remove the baking paper again, place a fresh baking paper on top and turn the dough with the baking paper. Remove the baking parchment that is then on top. Cut off any excess parchment paper. Place the broccoli dough on the baking tray.
For the cauliflower sandwich bread: Mix the crushed flax seeds with 5 tbsp. of water and the chia seeds with 4 tbsp. of water.
Wash the cauliflower, dab dry and shred finely in a mixer.
Mix the cauliflower with the flax and chia seeds, baking powder, lemon juice, salt, pepper, a pinch of grated nutmeg and the chickpea flour. Form a dough ball from this and work it into a rectangular plate as described for broccoli sandwich bread above. Place cauliflower bread dough on the baking tray next to the broccoli bread.
Bake the broccoli and cauliflower bread at 180 °C/ 356 °F fan (circulating air) for about 20 minutes until the edges get slightly brown or golden. Then allow to cool briefly. Cut the broccoli and cauliflower bread into pieces and enjoy individually topped and refined as you like.
