Banting Cauliflower Bread

Serves: 1 loaf

Prep Time: 25 mins

Cook Time: 60 mins

in Recipes

High in satiating protein from the parmesan cheese and free-range eggs, making it a much more nutrient dense bread than commercial recipes. The pecan nut oil and almond flour give this bread a great amount of monounsaturated fats to promote heart health and anti-inflammatory properties that promote overall wellbeing. The addition of a great low-carb vegetable, cauliflower, adds fibre and valuable nutrients such as choline, vitamin K & vitamin C.

What you need

6 large free range eggs, separated
6 Tbsp pecan nut oil (or olive oil)
1 Tbsp Sally-Ann Creed baking powder
1 cup Sally-Ann Creed Almond flour
¼ cup grated parmesan cheese (1-2 Tbsp to top)
3 cups (1-2 heads) cauliflower
Himalayan salt & pepper
Mixed herbs
Garlic powder
Onion powder

Let's Cook

Preheat your oven to 180°C
Remove the cauliflower stem and break into florets before adding to a food processor. Pulse until finely ground.
Transfer to a cheese cloth, muslin cloth or clean dishcloth. Ring out as much liquid as possible. There will be alot, so do this in batches.
In a bowl, beat the egg whites with a mixer until stiff peaks form.
In a separate bowl, whisk your oil of choice and egg yolks together.
Mix in the parmesan cheese, baking powder, almond flour, mixed herbs & spices, and a crack of salt & pepper.
Once mixed, add in the cauliflower.
In small batches, gently fold in the egg whites.
Pour your mixture into a lined baking tin and top with 1-2 tablespoons of grated parmesan and a sprinkle of mixed herbs.
Bake for +/- 50 mins or until golden brown.
Once baked, place onto a cooling rack before slicing.
Best served toasted with a generous smear of grass fed butter.