Description of Recipe
A great version of a grain, lectin and sugar free, Cauliflower Bread with Dill. As pictured we made some smashed avocado, red onion and sliced hardboiled egg sandwiches, but also great to use for a grilled cheese or any of you favorite sandwich choices.
Yield: 9 x 12 – ½” bread to be cut in any size you choice
250 g Cauliflower Rice (medium fine using food processer)
2 Organic Eggs (room temperature)
200 g Almond Flour
1 tsp Baking Powder
½ cup Parmigiano
1 medium size Onion (caramelized)
20 g Dill ½ cup loosely packed (finely chopped)
4 g Italian Butter
½ tsp Himalayan Salt
Preheat oven to 400
Prepare baking sheet with parchment paper.
In very small bowl melt butter, microwave approx. 30 seconds (or stovetop).
In a separate bowl mix minced cauliflower rice, almond flour, baking powder, salt and parmigiano.
Whip eggs using paddle blade for one minute then add dill, caramelized onions & butter on medium high speed until it lightly thickens three to four minutes, change to medium slow speed, and slowly add dry mixture, minced cauliflower rice, almond flour, and baking powder, salt and parmigiano mix for approximately three to four minutes.
To make bread form a ball on a piece of parchment paper, put an additional piece of parchment paper on top of dough, first flatten out with your hands creating and oblong shape, continue process with a rolling pin until to desired size we suggest around 9 x 12 and around a ½ thick.
Bake until lightly browned a twinge of gold!!!! Around 20 to 30 minutes, pending on oven, watch carefully after about 15 minutes.
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