Instructions
- Set the oven to 180 °C/350 °F for preheating. Prepare a rectangle, oven-safe container with grease.
- I made use of a 15 cm by 5 cm container.
- Remove the saplings from the cauliflower and then grind them up into a fine grit. (This “flour” can be dehydrated in the microwave as previously described; let it to cool before incorporating it with the other ingredients.)
- Obtain the whites before it starts to snow, then reserve. It is crucial that the egg whites are at room temperature and free of any peel or yolk remnants since these things prevent the whites from lifting.
- Add the egg, almond flour, cream cheese, baking soda, and apple cider vinegar to the mixing bowl.
- Finally, toss in the egg whites until stiff after adding the cauliflower and stirring the mixture with a spoon. according to taste. You can flavor the bread anyway you choose by adding a little dried garlic or another condiment.
- Pour this mixture into the oiled mould, top with pumpkin seeds and sea salt, and bake for 10 minutes. Bake for a further hour.
- Cool after removing from the oven. Take out of the mould, then slice into 10 pieces.
- Refrigerate the bread for up to 4 days.
Information on nutrition:
SERVING SIZE: 1 slice Serving Size: 44 calories FAT IN TOTAL: 2.3g FAT SATURATED: 0.7g 19mg of cholesterol SILICONE: 224 mg 3.6g of carbohydrates 1.6g of fibre 1.5g SUGAR 3.1g of protein
