Cauliflower Bread (Coconut Flour)

I’ve made wraps, bread sticks, pizza and even cake from cauliflower, so thought I’d try a cauliflower bread with it.  The bread is firm and moist along with the Chief Taster approval.   We tried a few slices as an open sandwich which were delightful.  The next day I toasted a few slices with my scrambled eggs for breakfast.  Just delicious!  Although I’ve used coconut flour, you could probably use almond flour (but reduce the eggs) and get a similar result.

INGREDIENTS

1 head of cauliflower, trimmed into florets (should yield about 4 cups riced cauliflower)

5 tblspn coconut flour

4 eggs

1 tblspn psyllium husk powder

2 tblspn garlic powder

2 tblspn onion powder

1 tspn salt

1/2 tspn baking powder

METHOD

• Pre-heat the oven to 200C/400F degrees.
• Place the cauliflower florets into a food processor and blitz gently until the cauliflower is riced.
• In a bowl, combine all the ingredients and mix gently until combined.
• Grease and line a bread tin with grease proof paper.
• Spoon the mixture into the bread tin and press down gently with a spoon.
• Bake for 45 minutes.
• Eat and enjoy!

Serves 8-10 slices

Nutrition: Per slice (based on 8 slices) : 94 Calories; 4g Fat; 5g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carb