How is it possible to make a great tasting bread out of cauliflower and beetroot? I have absolutely no idea but what I do know, is that it works. The vegetables (and some more good ingredients) form together a moist bread that goes perfectly with any kind of spread or why not just plain butter?I served it to my husband as a test and he was thrilled. What could this be?! When I told him, he was rather surprised concerning the ingredients. Since then, he is telling everyone the impossible story about making a good bread made out of cauliflower and beetroot.
Love it when I can turn something healthy into real good food without actually “tasting” healthy. Do you wanna try it as well?
Let’s get to work!
Cauliflower and beetroot bread
Makes 1 small (20×20 cm) flat bread.
They are perfect to just put in the toaster whenever the bread cravings are coming your way.
220 gram raw cauliflower
4 eggs (normal size)
1 pinch of salt
10 grams physillium husk
20 gram beetroot powder (actually just dried beetroots that are grained to a fine powder)
20 gram coconut flour
15 gram ground flaxseed
30 gram sunflower or coconut oil
A handfull pumpkin seeds
How do I do it?
1. Set the oven on 200° C. Prepare a baking tray (approximately 20×20 cm) with baking parchment.
2. Add the cauliflower to a mixer bowl (or grate it on a grater) until the size of rice.
3. Add all other ingredients to a mixer bowl and mix until smooth.
4. Spread the batter in the baking tray. Spread it out with a spatula. You might have to wet your hands and flatten the batter to get the best result.
5. Spread a handfull of pumpkin seeds on top. Press them down slightly with the palm of you hand to avoid burning.
6. Set the timer for 25 min and place the baking tray in the oven.
7. When ready, let it cool off before digging in.
8. If you don’t finish it all in the same day, cut the bread in squares and place it in the freezer with baking parchment in between.
This bread is free from gluten, sugar and lactose.
It is suitable for Paleo and LCHF diet.