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!
INGREDIENTS:
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
PREPARATION:
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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