Today I'm featuring a KETO friendly Garlic Bread. I love bread. Bread does not love my waistline. Knowing that I had to give up bread in order to lose weight, I grieved. I could live on bread alone with butter, nut butter and/or jelly. When I use to go to a restaurant, I would devour the basket of rolls in 5 minutes. One bite was too many and a thousand never enough. Folks, does this sound familiar???? Well, I came across this recipe and tailored it into a healthy alternative. If you're limiting your complex carbs (flour products, sugar and starchy vegetables), then this is perfect for you. I know I love my Shakshuka (sunny side up eggs over chunky tomato sauce Tip of the Day #16) with bread so I can sop up the sauce. If you're not into the garlic part, leave out the thyme and garlic. You will have a delicious plain bread. If you want a breakfast bread, add blueberries, cinnamon and a bit of Monkfruit sweetener. You don't have to give up a thing. Just supplement your life with something new and you won't feel deprived or "on a diet".
CAULIFLOWER GARLIC BREAD 3 cups Riced Cauliflower, cook covered in water until soft 6 eggs, separated (yolks in one small bowl & whites in another) 1 1/4 cup Almond Flour (Coconut or Hazelnut also works) 1 Tablespoon Baking Powder 1 teaspoon Himalayan Pink Salt (or Kosher Salt) 6 Tablespoons melted Unsalted Butter (or non dairy alternative) 5 cloves fresh Garlic, minced 1 Tablespoon chopped fresh Thyme 1 Tablespoon chopped fresh flat leaf Parsley Parmesan Cheese for serving
1) Preheat the oven to 350 degrees. Line a 9"x5" loaf pan with parchment paper, spraying the bottom and sides before you lay down the paper. This allows the paper to stay in place. Set aside. 2) Pour the cooked Riced Cauliflower in a strainer lined with a double layer of cheese cloth. Grab the sides of the cheese cloth and using lots of muscle, squeeze out as much water as you can leaving the Cauliflower pretty dry (don't give up, squeeze more out. It makes a difference in the final product). 3) In a large bowl, pour in the dried Cauliflower, Almond Flour, Baking Powder, Salt, Thyme, Parsley and Garlic. Melt the butter and set aside. 4) Add the Egg Yolks to the large bowl of ingredients and with a hand mixer with 2 beater attachments (or a standing mixer with a flat paddle) mix slowly until combined. Add the melted Butter to form a thick, pasty content. Set aside. 5) In a separate bowl with the whisk attachment or by hand, whisk the Egg Whites long enough to form stiff peaks. Add 1/4 of the Egg Whites to the large bowl still using the electric mixer. 6) Pour the rest of the Egg Whites into the large bowl and using a rubber spatula, by hand, fold the mixture with large strokes, keeping air into the mixture as you fold until you just combine the whites with the rest of the ingredients. Don't over mix. This allows the finished loaf to be light, not heavy. 7) Pour the contents into the lined loaf pan and bake for 45-50 minutes until golden brown and a toothpick comes out clean. Remove the bread from the pan and place onto a cutting board. Let it cool. Serve warm with butter or olive oil and sprinkle some Parmesan Cheese on top. You'll make a few loaves to freeze I bet. NOTE: You can buy already riced cauliflower at any market either fresh or frozen. Also it is important to use Egg Whites so the bread is light, not heavy like a brick. Unfortunately I haven't found a way to eliminate the egg whites and make it Vegan.