Are you ready to transform your lunch game with a deliciously unique twist? Say goodbye to traditional bread and hello to the Cauliflower Sandwich Bread Loaf! This vegan delight not only satisfies your cravings but also packs a nutritious punch. With just a handful of simple ingredients, you can create a loaf that's gluten-free, low-carb, and bursting with flavor. Perfect for sandwiches, toasts, or even on its own, this recipe will leave you wondering why you ever settled for ordinary bread. Dive into this culinary adventure and discover how easy it is to whip up your own cauliflower bread at home!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 1 head cauliflower, riced
- 2 cups almond flour
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup warm water
Instructions
- Preheat the oven to 375°F (190°C). Line a standard loaf pan with parchment paper, ensuring the paper overhangs on the sides for easy removal.
- Prepare the cauliflower by washing and breaking it into florets. Use a food processor to rice the cauliflower until it reaches a fine, grain-like consistency.
- Transfer the riced cauliflower to a clean kitchen towel. Squeeze out as much moisture as possible by twisting and pressing the towel, removing excess liquid completely.
- In a large mixing bowl, combine the dried cauliflower rice, almond flour, ground flaxseed, baking powder, and salt. Mix thoroughly to distribute ingredients evenly.
- In a separate small bowl, whisk together the olive oil and warm water until well combined.
- Pour the liquid mixture into the dry ingredients. Stir until a cohesive dough forms, ensuring all ingredients are well incorporated.
- Transfer the dough into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the loaf cool in the pan for 10 minutes. Then, using the parchment paper, lift the loaf out and transfer to a wire rack to cool completely.
- Once cooled, slice the loaf into desired thickness for sandwiches. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Choose Fresh Cauliflower: For the best flavor and texture, select a fresh head of cauliflower. Look for firm florets without any brown spots.
- Ensure Proper Ricing: When processing the cauliflower, make sure to pulse it until it reaches a fine, rice-like consistency. This helps create a smoother texture in your bread.
- Squeeze Out Moisture: Don’t skip the step of removing excess moisture from the riced cauliflower. This is crucial for achieving the right bread consistency and preventing sogginess.
- Mix Thoroughly: When combining the dry and wet ingredients, ensure everything is mixed well to avoid any dry pockets in the dough.
- Check for Doneness: Baking times may vary, so keep an eye on your loaf. It’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool Completely: Allow the loaf to cool completely before slicing. This helps it firm up and makes for cleaner slices.
- Storage Tips: Store any leftover bread in an airtight container in the refrigerator to maintain freshness, and it can last up to 5 days. You can also freeze slices for longer storage!
Nutrition Facts
Calories: 165kcal
Carbohydrates: 8g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
