Cauliflower Seed Bread (Paleo & Gluten-free)
This bread is a delicious multi-seed bread and a great vehicle for yummy sweet and savory toppings and spreads! My favorite is spreading some tahini paste on a slice of the bread and drizzling some honey over that!!!
Ingredients
  • 2cup pumpkin seed flour
  • 1/4cup ground flax
  • 1/2tsp sea salt
  • 1/2tsp baking soda
  • 1cup cauliflower riceif you choose to buy a bag of already riced cauliflower, you may need to pulse it further in the food processor to get it into even smaller ‘couscous’ sized pieces
  • 4 eggsbeaten
  • 1/4cup unsweetened hemp milk or other milk substitute
  • 1TBS honey
  • 1tsp raw pumpkin seeds
  • 1tsp raw sunflower seeds
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line loaf pan with parchment paper (this helps to crisp outside of bread on all surfaces so don’t skip this step!).
  2. In large bowl, mix seed flour, ground flax, sea salt, and baking soda.
  3. In separate bowl, add eggs, milk, and honey, and mix with whisk until smooth.
  4. Pour liquid mixture into dry mix along with 1 cup cauliflower rice and mix well until fully incorporated.
  5. Pour batter into tin and smooth with spatula.
  6. Sprinkle whole raw seeds onto top and use spatula to push slightly into batter.
  7. Bake for 35 minutes or longer until bread is browned on top and tooth pick test comes out clean.
  8. Remove from oven and allow to cool in tin and then on cooling rack before slicing and enjoying. If you like a more toasted bread, once you slice the bread, you can toast the individual pieces in the oven for short period of time to get crispy.
Recipe Notes

I typically make a loaf or two of this bread, let it cool completely in the tin and on a cooling rack, then slice and put in freezer bag in freezer. That way, any time I want a piece of bread for a snack or meal, I can take one piece out and toast it– yummy!