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Cauliflower Protein Bread

A recipe by .

 
Cauliflower Protein Bread
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.79

$0.79 per serving

1 people like this recipe

1 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

8 gluten-free,primal,gluten free,primal
spoonacular Score:55%

Spoonacular Score: 55%

 

One serving contains 65 calories, 6g of protein, and 2g of fat. For 78 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of sea salt, unflavoured micellar casein, coconut flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a gluten free and primal diet. Try Chocolate protein cake , How to make high protein bread, Coconut Cauliflower Rice with Mango Curry Steak {Gluten free, Low fat, Low carb, High Protein + Super Simple}, and High Protein Bread for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp bicarbonate of soda
bicarbonate of soda
1.27 lb
1.27 lb cauliflower
cauliflower
0.88 oz
0.88 oz coconut flour
coconut flour
1 large
1 large egg
egg
1 tsp
1 tsp fresh lemon juice
fresh lemon juice
6.98 oz
6.98 oz liquid egg whites
liquid egg whites
0.88 oz
0.88 oz parmigiano reggiano cheese
parmigiano reggiano cheese
1 tsp
1 tsp sea salt
sea salt
1.59 oz
1.59 oz unflavoured micellar casein
unflavoured micellar casein
1 tsp bicarbonate of soda
1 tsp
bicarbonate of soda
1.27 lb cauliflower
1.27 lb
cauliflower
0.88 oz coconut flour
0.88 oz
coconut flour
1 large egg
1 large
egg
1 tsp fresh lemon juice
1 tsp
fresh lemon juice
6.98 oz liquid egg whites
6.98 oz
liquid egg whites
0.88 oz parmigiano reggiano cheese
0.88 oz
parmigiano reggiano cheese
1 tsp sea salt
1 tsp
sea salt
1.59 oz unflavoured micellar casein
1.59 oz
unflavoured micellar casein

Equipment

food processor
food processor
wire rack
wire rack
bowl
bowl
aluminum foil
aluminum foil
oven
oven
food processor
food processor
wire rack
wire rack
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Preheat the oven to 200℃.
  2. Line the loaf tin with non-stick silicone paper. It pays to use a double thickness of paper for this. Set aside.
  3. Place the cauliflower in to the bowl of a food processor. Pulse a few times, until chopped finely. It will resemble cauliflower rice. Add the remaining ingredients and pulse until smooth. If you are adding chilli, paprika, garlic, or herbs, to the bread, add them with the other ingredients. Adjust the seasoning, if desired.
  4. Transfer to the prepared tin and smooth the top. If you prefer to sprinkle some chilli or herbs on top, do it now.
  5. Lower the oven temperature to 190℃ and bake the bread for 10 minutes. Reduce the temperature to 180℃ and bake for a further 50 minutes, or until risen and golden and cooked through.
  6. Remove from the oven and cool on a wire rack, in the tin. When cool, carefully remove the bread, and serve.
  7. Store, wrapped in foil in a freezer bag, in the refrigerator. It will keep fresh for several days if stored this way.

Price Breakdown

Cost per Serving: $0.79
Ingredient
575 grams cauliflower
25 grams coconut flour
1 large egg
1 teaspoon fresh lemon juice
198 grams liquid egg whites
25 grams parmigiano reggiano cheese
1 teaspoon sea salt
Price
$2.99
$0.38
$0.31
$0.03
$2.05
$0.53
$0.03
$6.31

Tips

Health Tips

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

Disclaimer

Nutritional Information

Quickview
67 Calories
6g Protein
2g Total Fat
5g Carbs
14% Health Score
Limit These
Calories
67
3%

Fat
2g
3%

  Saturated Fat
1g
8%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
28mg
10%

Sodium
564mg
25%

Get Enough Of These
Protein
6g
13%

Vitamin D
13µg
87%

Vitamin C
34mg
42%

Vitamin B2
0.36mg
21%

Folate
61µg
15%

Vitamin K
11µg
11%

Fiber
2g
10%

Vitamin B5
0.92mg
9%

Vitamin B6
0.17mg
8%

Vitamin E
1mg
7%

Phosphorus
67mg
7%

Potassium
228mg
7%

Manganese
0.11mg
6%

Calcium
57mg
6%

Vitamin A
277IU
6%

Iron
0.92mg
5%

Selenium
3µg
5%

Zinc
0.69mg
5%

Vitamin B12
0.23µg
4%

Magnesium
13mg
3%

Vitamin B1
0.04mg
3%

Vitamin B3
0.38mg
2%

Copper
0.03mg
2%

covered percent of daily need

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