Title : Garlic and Rosemary Cauliflower Bread : A little different and lower carb
link : Garlic and Rosemary Cauliflower Bread : A little different and lower carb
Garlic and Rosemary Cauliflower Bread : A little different and 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
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
RELATED POST/RECIPE
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
RELATED POST/RECIPE
Cauliflower and Seed Bread, lower carb and made with almond meal, see it here
Please note - a variety of articles/recipe ideas 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
All the best Jan
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