This recipe is super yummy and healthy. It is a great way of getting kids to eat veggies on the sly and you cannot really taste the cauliflower. The bread is moist and soft & it is perfect with soups, salads and for dips. This recipe is low carb, keto and paleo friendly, vegetarian, gluten free.
PREPARATION & COOKING TIME: 45 mins
INGREDIENTS for 8 muffins:
300gr cauliflower
100gr ground almonds
50gr coconut flour
2 eggs, beaten
120gr butter, room temperature
½ tspn salt
1 tspn xanthan gum
2 tspn baking powder
½ tspn each of Cajun spice, garlic & onion powder
100gr grated cheddar
- preheat oven at 175C / 350F
- steam or boil the cauliflower florets and then puree with the mini piper
- In a bowl combine with a whisk the eggs and the butter, then add the cauliflower puree and 75gr of the cheddar
- In a separate container mix the ground almonds, coconut flour, baking powder, xanthan gum, salt and spices and mix well and then add to the egg mixture
- Place muffin cases in a muffin tray and spoon 100gr of the mixture for each case
- Top with the 25gr of grated cheddar and cook in oven for 20-22 mins or until a wooden skewer comes out clean from the middle
| NUTRITIONAL VALUE PER MUFFIN | |
| energy kcal | 291.7 |
| fat | 25.4 |
| of which saturated | 11.9 |
| carbohydrates | 6.5 |
| of which sugars | 2.0 |
| fibre | 4.0 |
| protein | 16.2 |
| salt | 0.4 |