I’m glad I found a way in the AIP diet to make something that looks like bread, something that I can put guacamole or fish paste on, or some other spread. It has a specific cauliflower taste, and garlic gives it an exotic flavor. If you don’t follow the AIP regime, you can put sesame seeds, or flax seeds, or toasted pine seeds on top. I settled for rosemary needles.
Ingredients for a large pan
- 450 grams of cauliflower
- 5 tablespoons of coconut flour
- 3 tablespoons of tapioca powder
- Half a teaspoon of baking soda
- A teaspoon of garlic powder
- 2 teaspoons of dried rosemary, coarsely chopped
- Half a teaspoon of salt
- 3 tablespoons of olive oil
Method of preparation
Cut the cauliflower into florets and boil in salted water. I weighed it after boiling it, when it was wet. It boils until the fork goes into it, the water is thrown away, it is left to cool down a bit, so as not to melt the blender bowl, then it is mixed until we get a paste. Put the rest of the ingredients in the blender, apart from the olive oil, and activate the sodium bicarbonate with a little lemon, and mix again until it is homogeneous. Now we should have a thick, sticky paste, which we remove right in the middle of a sheet of baking paper placed on the bottom of the tray turned upside down. We spread the dough with our hands until we cover the bottom of the pan evenly, then we put the 3 spoons of olive oil which we also distribute nicely over the entire surface of the dough. We then portion with the tip of the knife into equal squares in the desired size and put the tray in the oven heated to 175 degrees Celsius for 30 minutes, or until they start to brown on the surface. We remove the tray, let it cool and then we can easily detach the pieces from the baking paper.
