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Cauliflower Bread

If you're one of those people who don't consider themselves to be a whiz in the kitchen, but still appreciate good healthy food, then this three ingredient bread recipe is for you. Of course this loaf is a metabolically efficient recipe, so no blood sugar spikes. And surprisingly delicious! The three key ingredients are cauliflower, almond flour and psyllium husk powder. Psyllium husk is a soluble fiber source, which means it is able to pass through your body without being broken down or absorbed. It’s great for balancing blood sugar levels, and a source of fiber that replaces the gluten-containing wheat found in regular bread. Almond flour is rich in nutrients containing protein, vitamins, monounsaturated fats, minerals, fiber and a high magnesium content. The psyllium husk powder and almond flour are combined with baking soda and salt, and then the cauliflower rice and eggs are added. This mixture is prepared then scooped into a loaf tin with a sprinkling of pumpkin seeds on top. The cauliflower makes this bread nice and moist. Cut a few slices and make a hearty sandwich or just slice and eat.


Prep time is 10 minutes, cooking time is about 50 minutes. Makes 1 loaf (about 12 slices depending on how thick you slice) Here's how to do it: Ingredients - 1 cup Almond Flour (I use Bob's Red Mill Super-Fine brand) - 1/4 cup Psyllium Husk Powder (I use Bob's Red Mill brand) - 2 cups Cauliflower - riced (use a blender or food processor) - 1/2 tsp Himalayan Pink Sea Salt - 1/2 tsp Baking Powder - 5 eggs - beaten Toppings if desired - 1 tbsp Pumpkin Seeds - 1 tbsp Sunflower Seeds

Instructions Preheat oven to 350 degrees and line a baking loaf tin with parchment paper then set aside.

In a large bowl mix together the almond flour, psyllium husk powder, salt and baking soda. Rice cauliflower florets in a blender or food processor. Beat the eggs in a medium size bowl then stir in the riced cauliflower. Pour the egg and cauliflower mixture into the large bowl of powders and mix until the batter is smooth. Scoop the batter into the tin and smooth with a spatula. Sprinkle the pumpkin seeds (or other seed of choice) over the top. Bake for 50 minutes, until the bread is slightly browned on top. Remove from the oven and allow to cool. Remove parchment paper and slice. Enjoy!

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