Gluten Free Nut Free Low Carb & Cal Bread Recipe!

So, the cake has been going down pretty well! Even a few have been tricked into thinking it was 'normal' cake so all good!

The bread recipe is pretty similar:

700 g cauliflower
175g unflavoured protein powder (I used Reflex Instant Whey)
2 eggs,
Tsp baking powder
Spices to taste: Celtic sea salt and ground black pepper plus others as you like - first batch I used garam masala and lots of cumin, another batch I used rosemary. Could also add nuts, dried fruit - whatever! Let me know what you try!


Steam then puree the cauliflower while the oven is heating up to 150 degrees centigrade (whatever that is in crazy F...).
Stir in the egg (ideally let the cauliflower cool a bit so it doesn't scramble on contact!) and the protein powder and spices.
Add the tsp baking powder.

Pour into large, flat flan tins, greased lightly with coconut oil for best results (I tried with cake / loaf tins but ended up a bit too moist for convincing bread).

Place into the oven (150 degrees C) for about 30 mins, or until the colour has changed to golden brown. You can adjust cooking time to come out with a moister or drier bread to suit.

Leave to cool, or eat some straight away with butter and marmite if you have a yearning for such a thing (something from my childhood I miss without bread in my diet, so was the first thing I did, straight out of the oven, yum!)

I cut each large, flatbread into 4 quarters, then keep some in the fridge and freeze the rest individually. Then just toast on low to defrost and re-heat as you want them.

For a pizza base, you would just take the full bread out, add toppings as you like then return to the oven on 'grill'.

NUTRITIONAL INFO:

Whole recipe:

1015 cals, 47.7 carb of which 24.5 fibre, 20.4 fat, 166.4 protein.

If you split into 10 slices, therefore, its 101 cals per slice, with 4.7 carbs, 2.45 fibre, 2 g fat and 16.4 protein - a result!

Lush served with low fat goats cheese and tomato, or mushrooms sauteed in coconut oil (with a poached egg and tomato) or whatever you desire!!!

Finally, a bread alternative that isn't just bread in disguise nutritional-breakdown-wise!

Enjoy and let me know how you go with it!

Gluten and Sugar Free Cake Recipe - also low in calories and fat, and high in fibre!

So, I've been playing with the recipes for my cake (and bread / pizza base) and think I've managed to nail it!

NICE AND SPICEY CHOC PUMPKIN NO-GUILT CAKE:

600g cauliflower
16 oz / 425g tin of pureed pumpkin
2 med / large eggs
200 g chocolate protein powder of choice
1 tsp baking powder
Spices such as cinnamon, ginger, mixed spice to taste.

1. Steam the cauliflower for 5-10 mins till soft enough to puree
2. Pre-heat the oven to 150 degrees C and lightly grease 2 - 3 loaf tins with coconut oil
3. Puree the cauliflower till it's smooth
4. Stir in the canned pumpkin and 2 eggs (not the shells of course...)
5. Stir in the protein powder and spices
6. Add a tsp of baking powder and stir thoroughly
7. Divide into 3 loaf tins, you want it to be about 3-4 cm high ideally so it cooks evenly
8. Place in the oven and bake for between 40 and 60 mins, till browned on the top. This does depend on how thick you fill the tins, so you may need to experiment. Also you may prefer a drier cake or a more moist cake, so this is your call!
9. Remove from the oven (be careful, its hot!) and leave to call for a few mins, then turn out onto cooling racks to completely cool.
10. Divide each loaf up as you want to! 10 pieces in total means each piece has 125 cals, 19 g protein, 2.3 g fat, 8.2g carb of which 4g is fibre. Not a bad outcome for chocolate cake, hey?

NUTRITIONAL BREAKDOWN FOR WHOLE RECIPE (using Reflex Instant Whey):

1227 cals
23.4 g fat
81.6g carb of which 40.2 g is FIBRE!
191g protein

You can of course use this as a base and play with it as you like - add nuts, seeds, fruit or whatever!

Try it out and let me know how it goes!