Banting Cauliflower Bread

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

  1. Preheat your oven to 180°C
  2. Remove the cauliflower stem and break into florets before adding to a food processor. Pulse until finely ground.
  3. 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.
  4. In a bowl, beat the egg whites with a mixer until stiff peaks form.
  5. In a separate bowl, whisk your oil of choice and egg yolks together.
  6. Mix in the parmesan cheese, baking powder, almond flour, mixed herbs & spices, and a crack of salt & pepper.
  7. Once mixed, add in the cauliflower.
  8. In small batches, gently fold in the egg whites.
  9. Pour your mixture into a lined baking tin and top with 1-2 tablespoons of grated parmesan and a sprinkle of mixed herbs.
  10. Bake for +/- 50 mins or until golden brown.
  11. Once baked, place onto a cooling rack before slicing.
  12. Best served toasted with a generous smear of grass fed butter.

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