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Broccoli & Blue Cheese Stromboli

Servings: 4
Author: Angela Coleby
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  • ½ cup 56g coconut flour
  • 1 tablespoon psyllium husk powder
  • 6 tablespoons coconut oil
  • 1 egg
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup boiling water
  • Filling
  • 1 cup 156g broccoli, cut into small florets
  • 50 g blue cheese
  • ½ teaspoon black pepper
  • ½ teaspoon salt


  • Beaten egg to glaze


  • Preheat the oven to 200C/400F degrees
  • Mix the coconut flour, salt, baking powder and psyllium husk powder together.
  • Add the coconut oil and blend well.
  • Add the egg and mix thoroughly.
  • Add the boiling water and mix until you have a dough.
  • Let stand for 30 minutes.
  • Place the broccoli in a saucepan of water. Bring to the boil, cover and simmer for 10 minutes.
  • Drain and mash with a fork. Season with the salt and pepper.
  • Place the dough on a large piece of parchment paper.
  • Place another piece of parchment paper on top of the dough and roll out into a rectangle.
  • Spread the broccoli over the dough and then scatter over the blue cheese.
  • Using the parchment paper at the bottom, gently roll the dough length-wise so you have a large swiss roll.
  • Seal the ends and brush with the beaten egg
  • Bake for 20-25 minutes until golden and firm.


Nutritional Info per quarter – 356 Calories, 29g Fat, 9g Protein, 16g Total Carbs, 10g Fibre, 6g Net Carbs