Gluten free buns, perfect for breakfast. Healthy, full of nuts and made from a vegetable. Delicious toasted and topped with a runny poached egg.
Another gluten free, cauliflower recipe for you. Cauliflower Oat Buns.
These buns are, in my opinion, my best cauliflower recipe to date. You can cut them in half and toast them and make them nice and crunchy. They are quite delightful anyway you have them, but especially so, right out of the oven with a little melted butter.
I have had so many people ask me about how to prepare the cauliflower. Well I use a little 3.5 cup Kitchen Aid Food Chopper. It’s so small it fits into any space and it’s super easy to clean, unlike the regular size. I can chop an entire cauliflower in just a few minutes and it’s around $30. It’s so small and easy to grab. I have had mine for at least 7 years.
You can use them just like regular bread. They taste like a wholewheat, sprouted nut bread. Make sure you leave them to cool before you cut them in half, and they will stay together.
Don’t you just love how versatile, cancer fighting and low calorie cauliflower is? Such a perfect addition to your diet. It can be made into so many different dishes. Here are a few from my Cauliflower Recipe Book.
- ¾ Head Cauliflower - Processed into fine breadcrumbs
- 1 Cup Almond Flour
- 1 Cup Gluten Free Oats
- 1 Cup Walnuts - Roughly Chopped
- 2 Free Range Eggs
- Freshly Ground Himalayan Pink Salt
- Chia Seeds for Topping
- In a food processor (or chop) Blend cauliflower until it resembles fine breadcrumbs.
- Place everything into a bowl and mx.
- Form into balls.
- Place 1 Cup chia seeds in a bowl and put a roll into seeds, covering half the roll with seeds.
- Place on a baking tray lined with parchment paper and bake at 350F for 25-30 minutes.