CAULIFLOWER
BREAD BUNS
Low carb, gluten free cauliflower bread is great for
sandwiches, burgers and more.
INGREDIENTS:
- 3 cups finely riced raw cauliflower florets (cauliflower should be riced until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but it's best to actually measure it out)
- 2 large eggs
- 1/2 cup shredded parmesan cheese
- 2 tbsp almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp dry Italian seasoning herb blend
- 1 tsp white sesame seeds
DIRECTIONS:
1.
Preheat oven to 400F. In a large bowl, combine
cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian
seasoning. Mix with a large spoon until everything is thoroughly mixed. Mixture
should be wet but not liquid.
2.
Grease the cavities of a muffin top pan. If you
don't own a muffin top pan, you can also make free form ones on a baking sheet
lined with parchment paper or silicon baking mat.
3.
Measure out 1/2 cup lightly packed cauliflower
mix. Dump onto muffin mold or onto baking sheet and press down on the middle
with the palm of your hand. If you are using muffin top pan, evenly spread the
cauliflower across the mold and compact it down slightly with your knuckles or
fingers so that the crumbs of the bread will be tight. If using baking sheet,
press down on mixture with palm of your hand and then spread and shape to form
a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down
the cauliflower mix gently with your fingers or knuckles so that the crumbs of
the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame
seeds.
4.
Bake for 20-25 minutes or until tops are golden
and cauliflower breads are completely cooked. Use a thin spatula to gently
loosen the bottoms of the cauliflower breads (I recommend using a good silicone
cookie spatula which usually has a very thin edge that glides easily
underneath.) Allow breads to cool slightly before eating.
source : kirbiecravings.com
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