Tuesday, May 10, 2016

Vegan Cauliflower Flatbread

My diet has changed again. I have been gluten free since 2007, and seriously dairy free since 2014. Since 2014, I had to give up almonds - which meant almond flour and almond milk. This meant I had to go back to using rice flour - I was not happy. Well, now it seems like rice has been doing a number to my tummy - makes me bloated and after eating dinner, I get real tired. So I tried the Elimination Diet and avoided rice and also, eggs - because I am suspect of them too (this I will save for another blog post). 

I stopped eating rice and anything made with rice flour for two weeks. I have been buying a lot of cauliflower and eating cauliflower rice. Around the third week. I had no cauliflower rice for dinner, which was my rice substitute, so I ate a tiny bit of rice. About 45 minutes after dinner, I was seriously fighting sleep - I was so tired, plus I felt bloated. That was my proof that rice is off my table - literally.

For Mother's Day, we were going on a family picnic. I was making sandwiches for everyone - I had nothing gluten free for me. I had a head of cauliflower in the fridge, and knew there must be a recipe for a quick cauliflower bread. I Googled, and first I found this recipe - a flat bread recipe. I didn't really want a whole flat bread, but I liked the ingredients, especially the flax eggs. I kept this recipe on the side and I Googled some more and I found this recipe - individual flat breads. I used to make bread like this using almond flour and it was wonderful. I used an egg ring as a mold and I loved it. 

I then had a light bulb moment. What if I take the ingredients of the first recipe and cook it like the second recipe? And off I went . . . 

Here is the combined recipe I printed out for my use. My changes are in writing. For my flour, I have been using a mix of teff and arrowroot. Instead of flax eggs, I like chia eggs. I feel they work so much better. I ground up my chia seeds in my spice grinder so it would process better. I did add some dairy free cheese and granulated garlic (that I didn't write in), and I left out the rosemary.

Following the instructions of the recipe, I put everything in a large bowl. To help incorporate the chia eggs with the cauliflower mixture, I ended up using my hands and kind of squished everything gently through my fingers.

This is my egg ring - I bought two of these at a garage sale and use them often. Both to make recipes like this and to fry eggs for my husband, Jim's, sandwiches (be sure to spray with oil before using).

I put in some of the cauliflower mix - I filled it up.

I actually packed it in using my fingers.

Here they are all ready for baking. This recipe actually made eight pieces of cauliflower bread.

This after the first baking - nice color.

Here they are all done - most of the darker color is from the teff flour. 

See how thick it is?

Some vegan mayo on the left one and ham spread on the right. I did end up adding chopped onions on top after I took this pic.

Sandwich all done.

Side view.

Action shot - I took a couple of bites so you could see that it holds together very well. This was so yummy and my tummy was so happy.

I am so pleased with this recipe and will definitely be making it again.

I hope you try my recipe version, and if you do, please tell me how you like it.

Happy baking!!

print recipe

Vegan Cauliflower Flatbread
Cauliflower flatbread that is gluten free, dairy free, and egg free

3 tbs. chia seeds

9 tbs. warm water
1 head of cauliflower
*3/4 c. flour of choice
2 tbs. EVOO
1/2 tsp. granulated garlic or garlic powder
1/2 tsp. salt
**1/4 tsp. dried herbs - optional

- Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Mix together chia seed meal and water in a large bowl (I actually process my seeds in a spice grinder so I don't see the seeds, this makes the eggs really thick), set aside.
- Make cauliflower rice by adding cauliflower florets and stems to a food processor and pulsing until it looks like rice ­ you may need to do this in small batches.
- In the large bowl with the chia eggs, mix together 3 packed cups of cauliflower rice,  flour, EVOO, garlic, salt, and herb if using. I ended up using my hands to get the chia eggs incorporated.
- Spread mixture dividing into 6 flat circles on to parchment lined baking sheet - if you have an egg ring, use that and pack it in. Again, I used my hands.
- Bake for 10 minutes then flip over and bake for about 7 minutes more. Then cool on a wire rack. 

*Note: if using coconut flour, add more flax eggs and/or olive oil because coconut flour absorbs a lot of liquid.
**Suggested herbs were rosemary, basil, oregano or thyme.


I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

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