Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness... If you’ve ever tried to make a cauliflower pizza crust and liked the flavor but not the soggy doesn’t-really-hold-together texture, then cauliflower muffin bites are the way to go. Easier to make and much more likely to hold together, these mini muffins make a nice snack, side dish or appetizer. In fact, there’s no reason you can’t turn these into “pizza muffin bites” by adding grated cheese, olives and pepperoni. Think of this recipe for cauliflower muffins as a template that you can add all sorts of different flavors to.

Black olives, oregano and thyme with feta sprinkled on top Finely chopped cooked bacon Finely chopped and sautéed bell pepper and garlic But don’t feel too much pressure to make the ingredient list for this recipe longer. Without anything extra added, these “muffins” are still darn good: moist, tender, and comforting. Time in the Kitchen: 45 minutes 3/4 cup full fat plain Greek yogurt (175 g) 1 tablespoon olive oil (15 ml) 1/2 teaspoon salt (2.5 ml) Preheat the oven to 425 °F/220 °C. Grease or butter a muffin tin that can hold up to 12 muffins. Cut the head of cauliflower into small pieces and pulse in the food processor until the texture is very fine, like rice. In two batches, put the cauliflower in a thin towel, gather the towel up around it and squeeze out as much moisture as possible. In a large bowl, mix together the cauliflower, eggs, yogurt, olive oil and salt. Evenly fill the cupcake tins with the cauliflower batter.

Bake for 25 minutes, until the tops are firm. Let cool completely before removing from the muffin tin. If you'd like to add an avatar to all of your comments click here!Print Recipe - CompactPrint Recipe - Full Following several requests, I spent the last two weekends baking all sorts of keto-friendly bread loaves. Many of my readers have been wondering whether my Original Keto Bun recipe - which became viral over the social media - can be used to make a loaf. I didn't know for sure so I decided to give it a try. Also, many people requested that I include a nut-free & flax-free version so I made them too... Yes, it was a lot of bread loaves and my freezer is now packed! As you may know, flaxmeal has a distinctive taste that may work great for savoury uses but it's not ideal if you want a more neutral taste. So if you are planning to use the bread in a sweet recipe (maybe bread & butter pudding?), it's better to avoid flaxmeal. More troubleshooting tips are included at the end of this recipe.

Similar low-carb, keto and paleo-friendly recipes can be found in my Apps and also in my upcoming cookbook!vitamix model 6300 tnc-3 (pro 500) Total Carbs8.1 / 8.3gramsoster 12 speed blender with food processor blstcc-bfp Net Carbs2.7 / 2.5gramscuisinart soup maker & blender ssb1u of which Saturated1.6 / 2gramskitchenaid khb2569 artisan deluxe hand blender - empire red Energy (calories)135 / 103kcaltommee tippee blender morrisons

Magnesium59 / 47mg (15% / 12%) Potassium188 / 158mg (9% / 8%) Nutrition facts are calculated per 12 slices. cuisinart smartpower duet cutting assemblyMacronutrient ratio: Calories from carbs (8% / 11%), protein (28% / 45%), fat (64% / 44%).oster blender parts model bcbg08 Discover foods, kitchen tools and other products I use and love! In a nutshell, keep the following tips in mind: Sesame seed meal instead of sesame flour. If you use ground sesame seeds instead of sesame seed flour, you will have to reduce the water needed by ~ ¼ - ½ cup in the 2nd recipe. I use a food processor to make sesame seed meal or you can use a coffee grinder. DO NOT USE a silicon loaf pan! As I discovered by accident, the bread will not rise properly and the dough will be dense and unappetising!

You need to use a firm pan like this one. Hollow tops / air bubble. Firstly, make sure you use baking powder - not baking soda! If you use a mixture of cream of tartar and baking soda, use ¾ tsp baking soda and 1 ½ tsp cream of tartar for every tablespoon of gluten-free baking powder. Secondly, if you over process a dough that contains psyllium, you will end up with a hollow top and dense bottom part. Process the dough until well combined - this should take just a few seconds. If for any reason the loaf doesn't raise evenly, make the bun shapes instead (see tips below) - they always come out great! Best results will be achieved with this dough: Ultimate Keto BunsIf the bread turns out purple, it's due to the psyllium husk powder. Whenever I use Now Foods psyllium powder, the bread is always perfect, light brown. I sometimes use whole psyllium husks which I "powder" myself in a food processor. The loaf on the right side has been over processed. Baking paper stuck to the bread.