Linseed, turmeric & cauliflower bread

Cauliflower turmeric linseed bread slices

A very quick and easy, tasty, versatile starch-free, gluten-free. wheat-free bread.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 8 slices

Course: Baking, Breakfast, Dip, Salad, Snack

Cuisine: Anti-inflammatory, Breakfast, Budwig Diet, Dairy-free, Digestion-friendly, Gluten free, Healthy, Low calorie, low carb, Low fat, Low GI, Omega-3, OMS Diet, Paleo, Saturated-fat free, Therapeutic, Vegetarian, Wheat-free

Ingredients Method Notes

Ingredients

300 g Cauliflower Grated or riced in food processor
3 Eggs or 4-5 egg whites if avoiding saturated fat
75-100 g Flax Farm ground linseed
2-3 tsp Turmeric, ground
1/4 - 1 tsp Freshly ground black pepper It is beneficial to have at least some ground black pepper with turmeric
1-2 tablespoons Olive oil or coconut oil Optional
Fresh or dried herbs A pinch of thyme or handful of coriander is tasty but only optional
1-2 tsp Ground paprika optional
A shake or two cayenne pepper optional
2 cloves Garlic crushed optional
1/2 tsp Salt or less

Method

First grate the cauliflower. You can use an old fashioned grater, Magimix or other food processing equipment. It doesn't really matter if it is coarse or broken down fairly fine. You can process the green leaves and stem.
Weigh ground linseed into a bowl, add the other ingredients including turmeric and spices. Add eggs/egg whites. Mix thoroughly to make a batter.
Add egg and spice batter to the grated cauliflower and mix thoroughly.
Tip the bread mix into a large baking tray and spread out out thinly or to the thickness of a thin slice of bread
Place in 175 C oven. Cook until gold brown and well set. About 25-45 minutes but depends on thickness and individual oven.
Cool and cut into slices.

Notes

Leave out egg yolks to avoid saturated fat.

Stores in the fridge for up to 5 days,