For many of us grain-free folks, we are constantly searching for something nourishing in the form of bread to put things on! I know it sounds bizarre, but just because I don’t eat grain, does not mean that I don’t love open-faced sandwiches. In fact, my favorite treat is lathering a piece of this delicious cauliflower seed bread with raw tahini and then drizzling some honey over it– the perfect yummy dessert (or snack!)!!! Check out this wonderful recipe for baking cauliflower seed bread. I found the original recipe on paleogrubs.com. Unfortunately, the recipe called for almond flour. I tend to avoid cooking and baking with nuts because of some nut allergies in my family, so I am constantly searching and exploring substitutes. Also, the original recipe used psyllium husk which is the not the best source of fiber for the body. After multiple trials, I modified the recipe successfully using pumpkin seed flour that I made at home in my food processor (or vita mix blender) and fresh ground flax. I hope you enjoy this fantastic ‘vehicle’ for yummy treats!
Note: In the video, I use 1/2 sunflower seed flour and 1/2 pumpkin seed flour but when the sunflower seeds are broken down and exposed to baking soda, after a day or so, the bread turns green– Wait!!! Don’t throw it out because you think its moldy! Strangely, sunflower seeds have chlorophyll in them and when they are exposed to baking soda, there is a reaction that causes the final product to turn green– very strange (and cool!). Fortunately, the flavor doesn’t change at all. But the recipe below calls for only pumpkin seed flour. Typically, I keep the bread covered in the fridge and it can last for a few days (if you don’t eat it all by then!).