The Cottage Smallholder

Over the past couple of months I've regularly done cauli rice or mash, we really like them.  I did make the cauli pizza base once, ages ago, it wasn't really a success.....too mushy.  But I guess there are other ways of doing it to make it firmer.

Isn't it funny how foods can be 'in fashion' (or 'on trend' is probably the modern hip way of saying it....showing my age ).  For a while it was pulled pork, it was everywhere.  I read recently that quinoa is out of fashion now.....other grains like Teff (or something else beginning with a 'K' that i'd never heard of) are now the in thing.

Gluten-Free Cheese Bread

2 1/2 cups ground almonds

1 tsp baking powder

Pinch of salt and shake of pepper

1 cup grated Cheddar

1/4 cup butter, melted

3 eggs, beaten

Mix together the ground almonds, baking powder and seasoning (I also added a shake of smoked paprika).  Mix in the grated cheese, then add the melted butter and beaten eggs, stir thoroughly.  Put into a well greased loaf tin (I used a loaf tin liner) and bake until golden and firm.  I did mine at 170c (fan oven) for about 35 mins. 

It doesn't rise much but tastes delicious.