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Low carb cauliflower bread

I love this bread as it is a great way to eat more vegetables and satisfying while being low cal. It's a great source of fiber which is very filling and great for your digestive system. If you use frozen cauliflower, the texture will be really moist and the flavor more neutral. I love this bread with vegan aioli or seaweed tartar!


  • 1 bag frozen cauliflower 600g (let thaw & keep the water) and shred in food processor (it will look like a purée almost)

  • 1 cup shredded zucchini

Mix well and add:

  • 2 TBSP ground flax

  • 2 TBSP psyllium husk

  • 1 TBSP rice protein

  • 1 heaped TBSP hemp protein or flour

  • 1 TBSP coconut flour & coconut oil

  • (optional cumin seeds)

  • sea salt

  • 1/2 tsp bicarb soda

  • 4 TBSP filtered water

  • spritz of apple cider vinegar or lemon juice


  • Grate zucchini in food processor or by hand and add to mixing bowl

  • Grate thawed or fresh washed cauliflower in food processor and add to mixing bowl

  • Add in other ingredients and mix well

  • Let sit for 20 mins

  • Preheat your oven @ 180°C

  • Add mix into a cake or bread form

  • Bake for 30-40 mins @ 180°C (until top is golden and firm - depending on the form you use you might need to bake even longer)

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