Low carb Cauliflower bread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 179.6
- Total Fat: 13.6 g
- Cholesterol: 93.0 mg
- Sodium: 218.4 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 5.4 g
- Protein: 8.2 g
View full nutritional breakdown of Low carb Cauliflower bread calories by ingredient
Introduction
Low carb bread made with almond flour and Cauliflower rice. Low carb bread made with almond flour and Cauliflower rice.Number of Servings: 10
Ingredients
-
8 serving Bob's Red Mill Almond Flour - per 1/4 Cup
4 tbsp Now Psyllium Husk Powder
0.5 tsp Morton Iodized Salt
.5 tsp Baking Soda
1 cup green giant cauliflower rice
5 large Egg, fresh, whole, raw
Directions
Preheat oven to 350F.
Cut parchment paper into two 3-inch by 14-inch strips and one 4-inch by 16-inch strip.
Spray cooking spray on sides and bottom of loaf pan.
Line loaf pan with parchment paper: two crosswise and one lengthwise, spaced evenly apart. Set aside.
Prepare cauliflower rice (see instructions below).
In large bowl, mix almond flour, psyllium husk, salt and baking soda.
Fold in eggs and cauliflower; mix until batter is smooth.
Pour batter into pan and smooth with spatula.
Sprinkle pumpkin, sesame and sunflower seeds over top.
Bake for 55 minutes, until bread is browned on top.
Remove from oven and allow to cool before slicing.
Cauliflower Rice:
Wash and thoroughly dry cauliflower. Remove all greens and cut into four equal sections.
Use medium-sized holes on box grater (or grater attachment on food processor) to grate cauliflower into rice-like pieces, leaving any large, tough stems behind.
Transfer to clean towel or paper towel and press to remove excess moisture (which can make your dish soggy).
Sauté cauliflower in large skillet over medium heat in 1 tablespoon olive oil. Cook (but do not brown) until tender, about five to eight minutes.
Use cauliflower rice in any recipe that calls for rice.
Serving Size: 2 slices
Number of Servings: 10
Recipe submitted by SparkPeople user MARILYNNII.
Cut parchment paper into two 3-inch by 14-inch strips and one 4-inch by 16-inch strip.
Spray cooking spray on sides and bottom of loaf pan.
Line loaf pan with parchment paper: two crosswise and one lengthwise, spaced evenly apart. Set aside.
Prepare cauliflower rice (see instructions below).
In large bowl, mix almond flour, psyllium husk, salt and baking soda.
Fold in eggs and cauliflower; mix until batter is smooth.
Pour batter into pan and smooth with spatula.
Sprinkle pumpkin, sesame and sunflower seeds over top.
Bake for 55 minutes, until bread is browned on top.
Remove from oven and allow to cool before slicing.
Cauliflower Rice:
Wash and thoroughly dry cauliflower. Remove all greens and cut into four equal sections.
Use medium-sized holes on box grater (or grater attachment on food processor) to grate cauliflower into rice-like pieces, leaving any large, tough stems behind.
Transfer to clean towel or paper towel and press to remove excess moisture (which can make your dish soggy).
Sauté cauliflower in large skillet over medium heat in 1 tablespoon olive oil. Cook (but do not brown) until tender, about five to eight minutes.
Use cauliflower rice in any recipe that calls for rice.
Serving Size: 2 slices
Number of Servings: 10
Recipe submitted by SparkPeople user MARILYNNII.