Grain-Free Garlic Texas Toast
Bringing you another #SkylerSwap! This week, I made 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, I add some cauliflower rice and riced zucchini to make these super fluffy and healthy. This is an amazingly simple recipe and you won’t want to switch back to the original ever again.
To bring the flavor, I did drizzle these with ghee, garlic and olive oil. And of course, I broiled them with a touch of Parmesan cheese on top to bring the crispiness. As someone who enjoys the indulgent garlic sticks from almost any fast food pizza joint, I approve of these. And to be completely candid, I love how much fiber they have compared to the original. My digestive system loves these just as much as my taste buds! LOL. Enjoy!
|1/2cup riced cauliflower|
|1/2cup riced zucchini|
|1cup garbanzo bean flour|
|1tbsp nutritional yeast|
|1tsp baking powder|
|1tsp garlic powder|
|3 large eggs|
|1/4cup olive oil|
|Cheese cloth (for drying out riced vegetables...you can use paper towel, but it can be wasteful)|
Heat your oven to 375 degrees.
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 the 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.