Cheesy LCHF flaxseed and cauliflower bread
|220 g||cauliflower — florets, roughly chopped|
|125 ml||almond flour|
|125 ml||coconut flour|
|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|
|375 ml||cheddar cheese — grated|
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.
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.
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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