Cheesy LCHF flaxseed and cauliflower bread

A really easy bread option that is perfect for Braai Day!
 
braai recipes, bread, side dishes
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Recipe from: 14 September 2015
Preparation time: 15 min
Cooking time: 25 min
 
 

Ingredients

 
  • 220
    g
    cauliflower florets, roughly chopped
  • 125
    ml
    almond flour
  • 125
    ml
    coconut flour
  • 125
    ml
    flax seeds
  • 10
    ml
    baking powder
  • 2.5
    ml
    fine salt
  • 2.5
    ml
    smoked paprika
  • 5
    ml
    garlic, finely chopped
  • 3
    large eggs
  • 125
    ml
    butter, melted
  • 180
    ml
    buttermilk
  • 375
    ml
    cheddar cheese, grated + extra
Servings: Change Serving
 
 

Method

 

Preheat the oven to 200°C.

Grease a 22cm cake tin generously with some non-stick cooking spray.

Add the cauliflower to a food processor and process until fine. Add in the rest of the ingredients but keep the extra cheese aside for later. Blend until combined and then spoon it into the prepared tin. Smooth out the top with the back of a spatula and sprinkle some of the extra cheese on top.

Bake for 25 minutes until golden. You can test it with a cake tester – if it comes out clean then it is ready. Allow it to cool in the tin before cutting into chunks, squares or wedges. It can be served on its own or with some butter and cheese on the side.

Tip:

You can easily flavour this bread with additional ingredients like chopped basil, feta, cooked bacon bits, cooked mushrooms or blue cheese. For a feta and pumpkin alternative add 125ml (½ cup) finely diced cooked pumpkin, 45ml (3 tbsp) crumbled feta and 30ml (2 tbsp) finely chopped chives to the batter.

Tip:

If your bread needs more cooking and you are worried that it is browning too quickly while baking then just cover it with a bit of foil and pop it back in for a few more minutes.

Recipe reprinted with permission of Illanique van Aswegen.
 
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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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