CAULIFLOWER ROSEMARY LOAF

INGREDIENTS

1⁄2 cup Sunny Corner Cauliflower powder
1 cup blanched almond meal
2 tbsp coconut flour
1⁄4 cup ground flaxseed
1⁄4 tsp sea salt
11⁄2 tsp baking soda
5 eggs
1⁄4 cup olive oil
1 tbsp apple cider vinegar
Flakey sea salt
Fresh rosemary, chopped

METHOD

  1. Preheat oven to 180°C and line a small loaf tin with baking paper.

  2. In a large bowl combine almond meal, cauliflower powder, coconut flour, flaxseed, salt, and baking soda.

  3. In a small bowl, whisk the eggs and then pour into the dry mixture with the olive oil and apple cider vinegar. Fold to combine.

  4. Pour into the lined tin and sprinkle over sea salt and fresh rosemary. Bake in the oven for 30–40 minutes.

  5. Leave to cool completely before turning out and slicing.

Makes 1 Loaf

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