This vegan loaf is a powerhouse of nutrients, with broccoli’s sulforaphane fighting inflammation and chickpea flour providing complete protein. Fun fact: Broccoli was cultivated from wild cabbage by Italians in the 6th century BCE and was called "Italian asparagus." The coriander adds a fresh punch and aids digestion, a practice rooted in Ayurveda. Flaxseeds, used as an egg substitute, were a staple in Mesopotamian diets 5,000 years ago. Today, this loaf is popular in plant-based diets for its versatility—slice it for sandwiches or serve with chutney as a snack. It’s also gluten-free, catering to modern dietary needs while honoring ancient ingredients!