Post by Smoke on Mar 6, 2016 7:51:35 GMT -6
If I do this again I'm going to make them in a tortilla press. You can also dry them out and make crackers as well
Cauliflower Chive Bread (grain-free, dairy-free)
Wether you are gluten-free, grain-free, looking to eat more veggies, or simply like to be adventurous with your food, give this cauliflower chive bread a try!
1 large cauliflower, chopped into florets and stems removed
1 tsp garlic powder
1 tsp sea salt
1/2 cup coconut flour*...I used adzuki bean flour ( grind beans in a coffee grinder to make flour)
1/2 cup fresh chives, chopped fine
4 eggs, lightly beaten
*you may need more flour, depending on the size and moisture level of your cauliflower
Directions:
1. In small batches, add the cauliflower florets to a food processor and process until a rice-like consistency is achieved. Put the riced cauliflower in a large bowl.
2. Preheat the oven to 400 F. Line two baking sheets with parchment paper and lightly grease them.
3. Add the garlic powder, sea salt, and coconut flour. Mix to incorporate.
4. Add the eggs, and mix until fully blended. You should be able to press the dough together and it hold it’s form. If it’s too wet, add more coconut flour one tablespoon at a time.
5. Scoop the dough on the prepared sheets in 1/3 cup portions. Gently flatten and shape the dough into squares, about 1/4″ thick. These do not spread in the oven so you can place them pretty close together.
6. Bake for 20-25 minutes, or until golden brown. Remove from the pan and let cool completely on a wire rack. I highly recommend toasting these before eating. Store in single layers separated by paper towels in an airtight container in the fridge. They will keep for a week.
Cauliflower Chive Bread (grain-free, dairy-free)
Wether you are gluten-free, grain-free, looking to eat more veggies, or simply like to be adventurous with your food, give this cauliflower chive bread a try!
1 large cauliflower, chopped into florets and stems removed
1 tsp garlic powder
1 tsp sea salt
1/2 cup coconut flour*...I used adzuki bean flour ( grind beans in a coffee grinder to make flour)
1/2 cup fresh chives, chopped fine
4 eggs, lightly beaten
*you may need more flour, depending on the size and moisture level of your cauliflower
Directions:
1. In small batches, add the cauliflower florets to a food processor and process until a rice-like consistency is achieved. Put the riced cauliflower in a large bowl.
2. Preheat the oven to 400 F. Line two baking sheets with parchment paper and lightly grease them.
3. Add the garlic powder, sea salt, and coconut flour. Mix to incorporate.
4. Add the eggs, and mix until fully blended. You should be able to press the dough together and it hold it’s form. If it’s too wet, add more coconut flour one tablespoon at a time.
5. Scoop the dough on the prepared sheets in 1/3 cup portions. Gently flatten and shape the dough into squares, about 1/4″ thick. These do not spread in the oven so you can place them pretty close together.
6. Bake for 20-25 minutes, or until golden brown. Remove from the pan and let cool completely on a wire rack. I highly recommend toasting these before eating. Store in single layers separated by paper towels in an airtight container in the fridge. They will keep for a week.