I developed a nice quick Italian ‘bread’ when I first started low-carbing 14 years ago. We love it as a great compliment to Italian food. It’s a little sponge-y right out of the oven, but gets more bread-like as it cools off. This bread doesn’t rise very much, so it’s easiest to just spread butter on top of the flat pieces of bread, rather than attempting to slice it.
The flavor on this bread is quite nice. Since the oat fiber is basically a carb wash at 26 g carbs and 26g fiber per 1/3 cup, I would think you could try this at any rung of Atkins Phase 2 OWL unless you find you do not tolerate even this tiny amount of oat fiber without setting off cravings. I’ve been cooking with it for a year now and have not found that to happen after eating anything with a bit of it included. It greatly enhances texture, but too much is drying….so don’t increase it in my recipes.
INGREDIENTS:
1½ c. riced, steamed cauliflower
2 small eggs
1½ c. mozzarella, grated
1 T. Parmesan cheese
1½ tsp. baking powder
1 T. chopped parsley
¼ tsp. oregano
Sprinkle each garlic and onion powder
2 T. heavy cream
3 T. golden flax meal
2 T. oat fiber (substitute 2 T. Jennifer Eloff’s Gluten-Free Bake Mix for gluten free version)
1 T. olive oil for oiling muffin cups
VARIATION: Omit the herbs for a plain cheese bread. Change it up and use cheddar cheese for the mozzarella.
DIRECTIONS: Preheat oven to 350º. Using grater or food processor, rice cauliflower until fine and scrap into into a medium bowl. Microwave (covered) on HI for 3 minutes, stopping and stirring after each minute. Add mozzarella and Parmesan cheese to the warm cauliflower. Beat in the eggs. Add all remaining ingredients except the olive oil. Stir well to blend ingredients. Oil 12 muffin cups and scoop about 2T. batter into each muffin cup. Repeat with any remaining batter to distribute amongst the 12 muffins. Pop into 350º oven and bake about 25 minutes or until nicely browned. Cool a few minutes before removing from pan and serve warm with butter.
NUTRITIONAL INFO: Makes 12 rolls/servings, each contains:
81.5 cals, 5.81g fat, 3.1g carbs, 1.92g fiber, 1.28g NET CARBS, 5.41g protein, 217 mg sodium
Buttoni's Low-Carb Recipes 