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Cauliflower Oat Bread with Walnuts & Dried Tomato
Hearty oat loaf built on a steamed cauliflower puree with walnuts, mixed seeds and sun-dried tomato, brightened by lemon juice. Flourless and savoury.
20 min prep / 70 min total
229 kcal
8g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 400 gcauliflower
chopped
- 400 mlwater
- 250 goats
ground to a flour
- 50 gwalnuts
chopped
- 50 gmixed seed blend
- 1 tbspsun-dried tomatoes
chopped
- 15 gbaking powder
- pinchsalt
- 20 mlvegetable oil
- 3eggs
- 1 tbsplemon juice
- sesame seeds
for topping
Instructions
Simmer 400g chopped cauliflower in 400ml water until tender, then blend to a smooth puree with the cooking water.
Grind 250g oats to a flour and combine with 50g chopped walnuts, 50g mixed seeds, chopped sun-dried tomatoes, 15g baking powder and salt.
Whisk 3 eggs with 20ml vegetable oil and 1 tablespoon lemon juice, then fold into the cauliflower puree.
Stir the wet mix into the dry until a thick batter forms, transfer to a greased loaf tin and sprinkle with sesame seeds.
Bake at 180°C for 45-, until deep gold and firm. Cool before slicing.
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