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Monday, 10 September 2018

Garlic and Rosemary Cauliflower Bread : Lower Carb



Luke Hines writes:
"In my opinion, there’s nothing better than having a loaf of this bread ready to go, either served up on its own or topped with yummy eggs or generous lashings of smashed avocado.

INGREDIENTS
500g (about 1 small head) cauliflower, leaves removed and broken into 4 cm florets
¾ cup coconut oil
2 garlic cloves, finely chopped
1 red onion, finely diced
½ tsp finely chopped rosemary, plus extra sprigs to garnish
6 eggs, at room temperature, plus 1 extra if needed
¾ cup coconut flour
1 heaped tsp gluten-free baking powder
2 tsp sea salt

1 tbsp. sesame seeds 

METHOD
1. Preheat the oven to 200°C (392°F) and line a 22 cm loaf tin with baking paper.
2. Add the cauliflower florets to a saucepan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes, or until the florets are soft, then drain and set aside to dry.
3. Melt a tablespoon of the coconut oil in a frying pan over medium heat, add the garlic, onion, and rosemary and cook, stirring regularly, for 3–4 minutes, or until the onion is caramelised and translucent.
4. Transfer the garlic, onion, and rosemary mixture to a large bowl and whisk in the eggs, then add the coconut flour, baking powder, and salt and mix well to combine, adding an extra egg if the mixture looks a little dry.
5. Using a spoon, gently stir through the cauliflower, being careful not to break up the florets as you go (these give the bread it's wonderful texture).
6. Pour the mixture into the prepared loaf tin, sprinkle over the sesame seeds and bake for 45 minutes, or until the top is golden brown and the loaf is set. To test, press down gently on the top of the loaf – if it holds its shape, it’s ready.
7. Remove from the oven and leave to cool slightly in the tin before turning out, slicing, and serving.

8. Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. If not eating straight away, toast under the grill for best results.


THE LOWDOWN 
Coconut flour can sometimes be a tricky ingredient to work with as it is very absorbent and different brands can vary in density. Whichever you choose, I suggest you use your intuition when cooking with it and add extra eggs or coconut oil to help moisten your ingredients if need be."
Words and picture taken from original article here

If you need help/guidance with measurement/weight conversion please see here 

Please note - a variety of recipe ideas/articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

24 comments:

laurie said...

I’ll looking forward to trying this!,,

mxtodis123 said...

Another yummy recipe. Can't wait to try this.

Valerie-Jael said...

I will definitely try this, sounds gorgeous. Hugs, Valerie

Tom said...

...a combination that I'd never think of.

Martha said...

Oh, this is so yummy!

Jan (JFM) said...

I love bread and this bread looks and sounds delicious!!!

HUgs~

Snowbird said...

How unusual! Certainly different.xxx

Existe Sempre Um Lugar said...

Boa tarde, excelente sugestão saudável que contribui para manter a linha, é perfeita e saborosa certamente.
Boa semana,
AG

Jo said...

It looks lovely. I didn't know there was such a thing as coconut flour.

Christine said...

This looks delicious!

Pam Jackson said...

LOVE....LOVE....LOVE Rosemary! On my chicken, in my meatloaf or when I make my rosemary bread...Love it. This sounds wonderful also.

sheila 77 said...

This sounds amazing and very unusual. I can't imagine what it will taste like. Hoping to try it one day.

Elephant's Child said...

That looks and sounds good. I enjoyed cauliflower fried rice last night - and am pretty sure I first got the idea from your blog.

William Kendall said...

That sounds different!

sandy said...

this looks AND sounds amazing!

Stephanie said...

What an interesting recipe, my friend, and oh, it looks ever so delicious!

Have a wonderful week. Hugs!

Out on the prairie said...

yum what a blend of flavors

happyone said...

Yummy that sure looks good and I can use some of my fresh rosemary.

Iris Flavia said...

Guess I´ll need to ask the hubby to help ;-)
Sounds great, though! Added.

Crafty Green Poet said...

that looks delicious

Regine Karpel said...

Yum.

Izaa said...

looks very tasty, with an addition of rosemary interesting

Bob Bushell said...

I shall try this one, thanks Jan.

Magic Love Crow said...

So good! Thank you!! Big Hugs!