This is a nutritious take on bread I suppose as you use it as you would slices of bread.  I like to add cottage cheese or hummus and sprouts etc to fill mine.  I added ground almonds to give it a bit more stability but you could use gluten-free flour.

Serves 4-6

Ingredients

1 small head of raw cauliflower, including the stem

2 medium raw beetroots, peeled and roughly chopped

1 Tbsp fresh dill (optional)

1 cup ground almonds

4 eggs

½  tsp salt and black pepper

Method

Preheat the oven to 200°C 

Line a baking tray with baking paper. 

Using a food processor with the blade.  Add the cauliflower and blend until it resembles rice (may have to do this in batches).  Remove and add to a large mixing bowl.

Add the beetroot and blend until it resembles rice.  Add to the cauliflower along with the dill if using.

Add the eggs and mix to combine.

Season with salt and pepper and fold in the ground almonds.

Spread evenly onto a baking tray and bake for 20-25 minutes or until lightly golden and firm.

Remove and cool completely before turning it upside-down onto a board and carefully remove the baking paper.

Cut into even sizes then fill with your favourite combinations.  

The bread will store in the fridge for up to 3 days.