I absolutely love this recipe as it’s a great example of a bread that is nut free, low carb and packed with the goodness of vegetables. What a delicious mouthful!
Makes one loaf
500g (about one small head) cauliflower, outer leaves removed, broken into small florets
185ml (3/4 cup) coconut oil, melted
6 eggs, at room temperature, plus 1 extra if needed
100g (3/4 cup) coconut flour
1 heaped teaspoon gluten-free baking powder
2 teaspoons sea salt
60g (1/2 cup) pumpkin seeds
80g (1/2 cup) hulled hemp seeds (hearts)
80g (1/2 cup) sesame seeds, plus 1 teaspoon extra
grass-fed butter, to serve (optional)
Preheat the oven to 200°C and line a 22cm loaf tin with baking paper.
Place the cauliflower florets in a food processor and pulse into tiny rice-like pieces (this usually takes six to eight pulses). Warm one tablespoon of the coconut oil in a frying pan over high heat, add the cauliflower rice and sauté for 3–4 minutes until softened and light golden brown on the edges. Remove from the heat and set aside.
In a large bowl, whisk the eggs and remaining coconut oil, 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. Using a spoon, gently stir through the sautéed cauliflower and the seeds. Spoon the mixture into the prepared loaf tin, sprinkle over the extra 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.
Remove from the oven and leave to cool slightly in the tin before turning out, slicing and serving with some butter, if you like.
Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. If not eating straight away, toast under the grill for best results.
Good to know: Being completely nut free, this is a fantastic recipe to make for school lunchboxes.
Health hack: I love sneaking pumpkin seeds (aka pepitas) into as many recipes as I can, as they are a great source of monounsaturated and omega-6 fats.
Do you have a favourite bread recipe to share?
The Fast Low-Carb Kickstart Plan by Luke Hines, Published by Plum, RRP $26.99, Photography by Mark Roper
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