Grain-Free Garlic Texas Toast
Brining you another #SkinnySwap! This week we are making a grain-free veggie based garlic Texas Toast. We replaced refined flour with garbanzo bean flour - yes that exists! It helps make these babies gluten-free and adds some extra protein. Next we add some rice cauliflower and zucchini to make it super fluffy and healthy. It is an amazingly simple recipe and you won’t want to switch back to the original ever again.
1/2 cup riced cauliflower, dried
1/2 cup riced zucchini, dried
1 cup garbanzo bean flour
1 tablespoon nutritional yeast (optional)
2 cloves of garlic, minced
1 teaspoon baking powder
1 teaspoon garlic powder
3 large eggs
1/4 cup olive oil
Salt and pepper to taste
Ghee to spread on top
Parmesan, to taste
Olive oil (optional, for drizzle after the bread is baked)
2 tablespoons Parsley
Heat your oven to 375 degrees Fahrenheit.
Use a cheesecloth to drain all the excess water from the riced vegetables.
Put cauliflower and zucchini back into the food processor. Add in eggs, garbanzo bean flour, nutritional yeast, garlic, baking powder, and garlic powder. Purée until all ingredients are combined.
Grease a small bread pan with oil of your choosing.
Pour mixture in and cook for about 30 min, until golden brown.
Once bread is done, cut into thick slices and lie flat on your pan. Spread 2 tablespoons of Ghee on top of bread and sprinkle with Parmesan, minced garlic and parsley.
Broil on high for 2-4 minutes, until golden brown.
Drizzle remaining 2 tablespoons of melted Ghee on top. Add olive oil for any desired moisture, or serve with Marinara sauce.