Cauliflower Loaf

May 29

With baking quickly becoming a popular isolation hobby, many of us are beginning to crave some at-home snacks, sans the sugar.

Sheridan Hauser, Personal Trainer, Nutritionist, and Instructor at RISE by Studio PP shares her go-to cauliflower loaf, a simple and healthy snack that is best served topped with avocado or hummus.

Note: this recipe is gluten free, dairy free and paleo

Ingredients:

  • 1 ½ cup almond meal (any flour will suffice)
  • 1 cup cauliflower rice*
  • ¼ cup psyllium husk
  • ¼ cup flax meal
  • 6 eggs
  • 1 tbsp mixed herbs
  • 1 tsp turmeric
  • 1 tsp baking powder
  • ½ tsp bi carb soda
  • 1 tsp salt
  • ½ tsp pepper                                                        

*Notes: To make the cauliflower rice, wash half a cauliflower head and roughly cut into squares. Using a food processor, blend the cauliflower until a rice-like texture forms. If you don’t have a food processor, you can grate half the cauliflower head instead. Using a cheese cloth, milk bag or paper towel, squeeze out any excess moisture from the cauliflower (the moisture can cause the loaf to be soggy).

Tip: Any leftover cauliflower rice can be stored in the fridge and used it as a rice alternative.

Method:

  1. Preheat the oven to 180 degrees Celsius and grease a loaf tin with oil or baking paper.
  2. Place all the dry ingredients into a medium size mixing bowl and combine.
  3. Add in the eggs and cauliflower rice, mixing until combined.
  4. Pour the mixture into the loaf tin and place in the oven.
  5. Bake for 35-40 minutes, or until a skewer inserted into the highest point is clean
  6. Store in an airtight container for up to 5 days.

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