Jennifer Hanway

Enliven Your Lightest, Brightest You

Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London but now living in Newton Centre and working in Back Bay, Boston.

Cauliflower Keto Bread

As much as I love one of my Superfood Smoothies for breakfast, I'm a Wellness Girl and need my Avocado Toast fix at least once a week!

I'm finding a high fat, Ketogenic diet is working really well for me right now, so I had to find an alternative to my usual brown rice bread.

This Cauliflower Keto Bread is a super nutritious and very low carb option and is so easy to make. I love my silicone loaf pan, and this could be made into muffins also, and freezes really well. Its delicious on its own, with grass-fed butter, nut butter, coconut butter (ie all the butter), and of course as the base for Avocado Toast...

  • 2 cups organic cauliflower florets (fresh or frozen)

  • 1.5 cups ground flaxseed (buy whole seed and grind at home to prevent oxidation)

  • 2 pasture raised eggs

  • 1/2 cup coconut oil

  • 1/4 cup warm water

  • 1 teaspoon aluminium free baking powder

  • 1 pinch Himalayan salt

Preheat oven to 385 degrees. 

Steam cauliflower until soft, drain, and squeeze as much water out as possible. Place in a food processor and pulse for 30 seconds. 

Melt the coconut oil and leave to cool. 

Place the cauliflower, flaxseed, baking powder and Himalayan salt in a large mixing bowl and stir together. 

Place the eggs, water and melted coconut oil in a blender for 15 seconds, or until frothy. Stir this gently into the cauliflower mixture, ensuring you keep the air bubbles in. 

Pour into a silicone loaf pan, and bake for 30 minutes in the oven. After 30 minutes remove from the loaf pan, and place back in the oven for another 10 minutes, or until the loaf is firm. 

Contact: jenny@jenniferhanway.com