Made With Riced Cauliflower
Carbs
5g
Time
45 mins
Calories
160
Veg Servings
1
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 4 eggs
- 1 cup Gluten-free flour mix
- ¼ cup of Psyllium Husk
- ½ tsp of Baking Soda
- 1 tsp of Pumpkin Seeds
- 1 tsp of Sesame Seeds
- 1 tsp of Poppy Seeds
- A pinch of Salt
Method
- 1 Add Cauli Rice, Almond Flour, Baking Powder, Psyllium Husk and a pinch of Salt to a bowl and mix it together. (Psyllium Husk mimicks gluten's elasticity - without the gluten!)
- 2 Mix-in the Eggs and pour the mixture into a parchment-lined Bread Tin.
- 3 Sprinkle the seeds on top and preheat the oven to 180°C / 350°F
- 4 Bake for 45 minutes or until a skewer comes out dry when poked into the center.
- 5 Remove the loaf from the oven and allow to cool for 5 to 10 minutes before gently removing the loaf from the tin.
- 6 Peel off the parchment paper and allow it to cool completely before slicing. Enjoy!!
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