#49: Coconut Flour-Cauliflower Bread {vegan+grainfree+glutenfree+paleo+sugarfree}
Prep time
Cook time
Total time
Recipe by::
Recipe type: portable power pucks, bread, snack
Serves: 8
  • 6 ounces frozen cauliflower (1/2 of a 12-oz package)
  • 1 cup plain nondairy milk (I used almond)
  • 3 tablespoon flaxseed meal
  • 1 tablespoon olive oil (or oil of choice)
  • ⅓ cup coconut flour (see note)
  • 1-1/2 teaspoons baking powder
  • ¼ teaspoon fine sea salt (more or less to taste)
  • ⅛ teaspoon ground black pepper
  1. Preheat oven to 350F. Line 8 cups of a standard muffin tin with muffin liners.
  2. Steam the cauliflower according to the package; drain and cool slightly. Puree the cauliflower together with the milk, flaxseed meal, and olive oil until blended and smooth
  3. In a medium bowl, whisk together the coconut flour, baking powder, salt and pepper; add the cauliflower mixture, stirring until blended. Divide batter evenly among prepared cups.
  4. Bake in the preheated oven for 40 to 45 minutes until golden brown at edges and centers feel set when lightly touched. Transfer tin to cooling rack an cool completely in tin. Serve room temperature or chilled.
Coconut Flour: The absorbency of coconut flour can vary from brand to brand. Start by adding ¼ cup and add more to achieve a thick but not stiff batter.
Storage: Store in an airtight container in the refrigerator for up to 5 days; these do not freeze well. These will keep at room temperature for up to 3 hours.
Nutrition Information
Serving size: 1 bread/puck Calories: 52 Fat: 3.1 g Saturated fat: 0.9 g Carbohydrates: 5.2 g Sugar: 0.6 g Sodium: 82 mg Fiber: 3.0 g Protein: 1.6 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2016/06/49-coconut-flour-cauliflower-bread/