Paleo Cauli-Spinach Brekkie Bread [Gluten free, Grain free, Dairy free]

I can’t begin to describe how delicious these are. Cauliflower and spinach breakfast rounds that make paleo eating just so TASTY!

Serving suggestion

Having just made some spanakorizo last night for dinner, I wanted to use up the cauli and spinach that was leftover so decided upon this breakfast bread. I saw this idea on Going Cavewoman and just thought, yep, this is the one! 

It is a bit of a schlep because it requires some steps but after you do it once, it’s a breeze. Please give this a try – I promise you, it really is fantastic!! It complements your breakfast eggs brilliantly … And I reckon a tuna salad won’t be sorry either! 


Recipe for Cauli-Spinach Brekkie (or anytime!) Bread

Yield: 4 slices/rounds

Prep time: 15 minutes

Cooking time: 15 minutes 

What you need 

1 cup grated cauliflower

1/2 cup chopped spinach 

1 tspn crushed garlic

2 tblspns almond flour (optional)

2 large eggs

Salt and pepper to taste 

What you need to do

1. Preheat oven to 210°C. Using a food processor, add the cauli and spinach together and pulse. Alternatively, you can grate and chop them by hand. Then add mixture to a pan over medium high heat, with a dash of oil. Allow to brown (approx 10 minutes). Set aside.  

2. Whisk eggs in a bowl, add the rest of the ingredients and the cauli mix. Combine well.  

3. Spoon onto lined baking tray and make into rounds.  

4. Bake for 15 minutes or until golden brown. Remove and allow to cool slightly. Done!

Serve with any toppings/fillings of your choice, and enjoy! 

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