Name: Cheesy grain-free flaxseed and cauliflower bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 220 g cauliflower florets, roughly chopped; 125 ml almond flour; 125 ml coconut flour; 125 ml flaxseed; 10 ml Baking powder; 2.5 ml salt fine; 2.5 ml paprika smoked; 5 ml garlic cloves, finely chopped; 3 eggs large; 125 ml butter melted; 180 ml Buttermilk; 375 ml cheddar cheese grated

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Ingredients (12)

220 g	cauliflower — florets, roughly chopped
125 ml	almond flour
125 ml	coconut flour
125 ml	flaxseed
10 ml	Baking powder
2.5 ml	salt — fine
2.5 ml	paprika — smoked
5 ml	garlic — cloves, finely chopped
3	eggs — large
125 ml	butter — melted
180 ml	Buttermilk
375 ml	cheddar cheese — grated

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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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