Called a bread, but simpler to whip together and packed with protein. Inspired by the famous ‘tiger bread’, I added a deliciously smokey tomato crust on top.
It’s not really a bread at all given a) it’s lack of yeast and b) it’s rather unconventional ingredient list. But, if you’re after a homemade replacement, or just feel like something a little alternative, this is definitely worth a crack! Not very difficult at all, it uses simple ingredients that can be picked up at any supermarket. Absolutely delicious toasted and made into a sandwich too!
- 150g cauliflower, raw
- 120ml egg white
- 20g unflavoured whey
- 30g chickpea (gram/besan) flour
- 10g coconut flour
- 2tsp water
- 1/4tsp bicarbonate soda
- 1tsp cider vinegar
- 1tsp psyllium husk
A nice addition would be some chopped sun dried tomatoes stirred in too!
Smokey Tomato Mix:
- 2tsp tomato puree
- 1/2 tsp hickory smoke powder*
- 10g (1.5tsp) quark/low fat cream cheese
- pinch dried oregano
- dash worcestershire sauce
- pinch Sukrin gold/unrefined dark muscovado sugar/toffee flavdrops
- Preheat the oven 170C.
- Steam the cauliflower until tender and allow to cool slightly.
- In a bowl, combine the dry ingredients. Add in the cooled cauliflower, egg and water. Blend together until smooth.
- In a small bowl, stir together the ingredients for the smokey tomato mix.
- Stir the cider vinegar into the ‘bread batter’. Divide between two lined and lightly oiled small loaf tins (I used these).
- Spoon the smokey tomato mix over the top of the batter and using a skewer, swirl it around as much as you like.
- Pop in the oven and bake for 50-55 minutes.
*If you’ve not got smoke powder, substitute with smoked paprika.
Macros (1 small loaf out of 2):
181 calories; 14.7g carbs; 23.2g protein; 2g fat; 5g fibre
Macros (whole recipe):
361 calories; 29.5g carbs; 46.4g protein; 4.1g fat; 9.9g fibre