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1 Cauliflower and Turmeric flatbread

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Cauliflower and Turmeric flatbread

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Ingredients

8 piece(s)

Cauliflower and Turmeric flatbread

  • 150 grams raw almonds
  • 350 grams cauliflower florets
  • 4 eggs
  • 3 teaspoons ground turmeric
  • 1/2 teaspoon salt
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  • 6
    30min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. Weigh in the 150g of raw almonds, mix on speed 7 for 10 secs.
    Set aside the almond meal.

    Without washing the bowl, weigh in the 350g of cauliflower florets.
    Mix on reverse Counter-clockwise operation speed 5 for 7 seconds.

    Add the 4 eggs, 3 teaspoons of turmeric, 1/2 teaspoon of salt and the almond meal and mix on reverse Counter-clockwise operation speed 4 for 15 seconds.
    Scrape down the sides and mix again on reverse Counter-clockwise operation speed 4 for an additional 15 seconds.

    Line a rectangular baking tray with baking paper and pour the mixture and spread out making sure it is around 1/2 to 1 cm thickness.

    Bake at 160 degrees for 25-30 mins or until golden brown.

    Once baked leave it in the tray until completely cooled.
    Next peel of the baking paper and cut it into 8 pieces that you can use to make a sandwhich, store in the fridge for up to a week.
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Tip

This recipe came from a website called "Paleohacks".

I have made it a few times now and even had success with adding chilli flakes, dried garlic and onion flakes.

I have also lightly toasted this bread for breakfast and it was great!!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I used 100g almonds and 50g tapaoica flour which...

    Submitted by gep67 on 14. February 2021 - 12:22.

    I used 100g almonds and 50g tapaoica flour which worked well. Consistency of frittata but can use instead of pizza base or as toast if trying to be low carb/gluten free.

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  • This is fantastic can use as pizzas base, or just...

    Submitted by Debbiemaree on 2. December 2017 - 18:12.

    This is fantastic can use as pizzas base, or just eat does not fall a part

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  • This is a delicious bread. So easy to make. I...

    Submitted by KoaM on 3. October 2017 - 22:27.

    This is a delicious bread. So easy to make. I chopped up some coriander before chopping the cauliflower. Will make this many more times and recommend to friends.

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