By REQUEST: Cauliflower Flatbread (Vegan and ACD Diet-friendly)

As some of you may be aware, I embarked on a Candida-free diet two weeks ago.  I consider myself very responsible when it comes to my health and overall I do pretty well in that area but certain factors in my life (such as the chronic migraines I have suffered from since the age of 11) have led me to believe that there most definitely may be need for improvement in some areas.  I have discovered: mainly in the area of sugar consumption.  I am not what would be classified as a junk food addict in any respects (though chocolate has always been a weak point for me, haha) but once I was forced to take a look at what it was I was eating, I realized there are so many other ways in which I was consuming sugar (fruit is a big one for me) and once I was forced to become an ever more astute label reader, I discovered that sugar is in virtually everything!  You might think my reaction would be one of discouragement and I do admit that it was trying at first but I am here composing this post in an effort to give those of us who battle with this issue 

HOPE and INSPIRATION! 

Being on this new diet has given me so much clarity in my health issues and has forced me to delve even further into my culinary creativity. 

I have also discovered some incredible new sites/blogs.  My new personal favorite:

http://www.dietdessertndogs.com

(Special thanks to fellow vegan blogger and facebook fan:  Jolynn of Dreamin' It Vegan)

I intend to try out, alter and share some new recipes for sure!
And by request, I am here TODAY to share the recipe for this:

cauliflower flatbread topped with avocado and sauteed peppers and onions

One of my new personal favorites,

Cauliflower Flatbread

I didn't intend on doing a whole post on this so you will have to forgive me that I don't have any photos to go with this but it is a rather easy process though it does take some patience.  

INGREDIENTS:

About 1/3 a head of cauliflower, broken into florets

2 Chia eggs (for those not familiar see end of this post)

1/4 c. of almond flour (meal)

1/4-1/2 tsp sea salt or dulse to taste 

1 tbsp. garlic powder (use more or less according to taste preference)

1/2 tsp. of dried basil

Parchment paper

Preheat oven to 400 degrees.

Pulse your raw cauliflower florets in a food processor until the texture of very small rice granules.

Remove from the processor and squeeze in a clean towel to remove the majority of the moisture.

Place in a medium sized mixing bowl.

Add in your almond flour and seasonings, followed by your chia eggs and mix throuroughly.

Your batter will still be slightly separated but should still come together.  Pour the mound of batter out onto a cookie sheet covered with parchment paper and cover with an additional sheet of parchment paper.  Press gently to "smoosh" mound out into a nice, even thin piece; think pizza crust or flatbread.  It won't be perfect but that's one of the things I love about this; so natural and rustic.  

Bake in the oven for 20 minutes.  Remove and turn down the oven heat to 350 degrees.  Remove paper from on top and lightly brush a thin coat of olive or grapeseed oil across the top.  Then lifting from the paper carefully flip the bread over onto the cookie sheet.  BEFORE I did this: I ran a thin metal spatula (like the ones used for frosting a cake) under it to get any areas that may have stuck.  Once flipped over, remove the paper and brush another coat of oil on this side, as well.

FOR PIZZA: 

At this point, should you wish to make a pizza, simply pile your toppings on and once the oven has reached proper temperature, return to the oven and bake for an additional 15-20 minutes until edges are a nice golden brown. 

FOR FLATBREAD:

Simply return to preheated oven and cook the additional 15-20 minutes until golden brown. 

NOTE: this bread remains somewhat moist and soft even after full baking so it will be fragile.  As it cools, it does get denser and easier to work with.  
I would really love to try this out in a dehydrator to make some crispy snack bread/crackers.  If anyone of you has one and wants to give it a shot, please do and let us all know how it turns out, will ya?

It is low in calories, wonderfully chocked full of  protein, high in fiber and oh so so yummy!!!

I hope you enjoy it as much as I do!  

LOVE AND LIGHT!

Amber

Oh, I almost forgot:

to make one Chia (or flax) egg- simply stir 1 tbsp. of chia seed into 3 tbsp.of lukewarm water.  Let sit for 15 minutes and it will become gooey just like an egg.