Here is the much requested, much anticipated, and truly awesome guest post by the Natvia Sugar Free Giveaway competition winner, Chris Davey! Chris bagged himself a great hamper full of sugar-free baking ingredients from Natvia. I hope you enjoy them and make the most of them in your baking 🙂
I met Chris through our common interests of lifting weights (at which he excels so much more than pathetic widdle ole me) and our love of cooking and creating macro friendly recipes for those of us living la vida fitness. He is a talented and creative home chef and one of the loveliest people I’ve met in the powerlifting community (which is saying a lot because they’re all pretty great). Chris really knows his stuff on nutrition too so I’d strongly urge you to check out his website at CD Nutrition and Fitness. Chris regularly updates the site with well researched articles on nutrition and training. The knowledge is strong in Chris 🙂 If you happen to be lucky enough to be living on the Sunshine Coast and are looking for a fantastic coach who practices what he preaches, I’d also urge you to get in contact with him.
Enough from me! Let me hand you over to Chris and his fantastic sweet version of my old cauliflower protein bread. If you happen to have one of these beauties waiting to be used, this recipe is a perfect way to get your cauliflower fix! Over to Chris …
Chris Davey’s Sweet Cauliflower Bread
I’m Chris and I am a backyard chef. That is what my chef friend calls me as I like to take “traditional” recipes and modify them a bit to make them a more macro friendly.
I’m also a powerlifter, personal trainer, nutrition coach, and competitive eater.
I was very intrigued about the idea of cauliflower bread when I first saw the recipe on Chocolate Chilli Mango’s blog. I don’t have any food intolerances so I can eat “normal” (wheat) bread just fine, but I don’t seem to buy it that often because it goes stale too quickly. So I decided to try out the cauliflower bread. Initially, I followed the recipe instructions exactly and loved the outcome. For this competition, I decided to sweeten it up a bit, mainly with the addition of Natvia, sugar-free maple syrup (you could use regular also), and cinnamon.
I absolutely love the combination of maple, cinnamon, and peanut butter so you can see where my plan was heading with this …
As I mentioned before, I am a competitive eater so in my eyes this serves one :). However, for “normal” serving sizes I would estimate it serves around six to eight people.
I highly recommend spreading it with the peanut butter of your choice. This cauliflower bread is so low in fat that you could be doing a disservice to your health if you didn’t 🙂
The macros are provided with the recipe!
Macronutrients per total recipe:
Protein 96 grams
Carbohydrates 78 grams
Fat 13 grams
Dietary Fibre 32 grams
- 1 x 800 grams cauliflower*
- 1 egg
- 150 millilitres liquid egg whites
- 50 grams vanilla casein (or unflavoured)
- 40 grams coconut flour
- 50 grams low fat cheese
- 70 millilitres sugar-free maple syrup (or regular)
- 25 grams Natvia** (or preferred granulated sweetener)
- 5 grams ground cinnamon
- *You can reduce the amount of cauliflower to 575 grams if you want the flavour to be less dominant and the texture to be similar to the original savoury recipe on this site. The recipe will still work very well.
- **If you like your bread to be discernably sweet, increase the amount of Natvia (sweetener) to 50 grams. The amount you use depends on your sweet tooth so check the batter before you transfer it to the tin for baking.
Preheat the oven to 180℃.
Line the loaf tin with non-stick silicone paper. It pays to use a double thickness of paper for this as the bread is quite dense and heavy. Set aside.
Place the cauliflower in to the bowl of a food processor. Pulse a few times, until chopped finely. It will resemble cauliflower rice.
Add the remaining ingredients and pulse until smooth. Transfer to the prepared tin and smooth the top. Bake at 180℃ until risen and golden and cooked through.
Depending on your oven you may need to put some foil over the top if the top is browning before it is cooked through. Remove from the oven and let it cool completely, in the tin, on a wire rack.
When cool, carefully remove the bread and serve.
I have made this bread and it tastes great! ESPECIALLY with peanut butter!
I cut the central stalk out of the cauliflower and only used the florets. This gave me just under 700 grams of cauliflower for the recipe. It was still extremely moist so feel free to reduce the amount of cauliflower to that of the original recipe (i.e. 575 grams) if you prefer a similar texture to that bread.
I also used a European style low fat cottage cheese. It was a perfect choice.
In my oven, it took about 50 minutes all up.
Yes, you must spread some peanut butter on this bread. Sprinkle more cinnamon. It may even call for a drizzle of maple syrup 😀