Today is rainy and completely miserable. For over a week, I haven’t had a proper night’s rest. At this point, the only thing that really makes sense to me is chocolate. Here’s how my recipe for double chocolate cauliflower bread came to be.
At 3:00 AM, I awoke to an alarm from my continuous glucose monitor. My blood sugar was high. I’d already corrected once, but obviously, the extra dose of insulin didn’t work. A quick blood test on my glucose meter confirmed the glucose monitor reading. Damn. This wasn’t the way I wanted to wake up today.
I just started a new job. My brain died sometime on Thursday amid a slew of overtime. Yesterday, I was working on a movie set for 10.5 hours. I love it, but I am tired.
I eat when I am tired, when I am stressed and when I am happy. However, I’ve been so busy, overeating hasn’t been an option. I had to pick up a few prescriptions today (bye bye all my glorious overtime money) and a few household staples at the grocery store.
It suddenly felt like the climax of my week. Towers of deliciousness evoked every sense in my body and without hesitation, I grabbed a bag of milk chocolate chips and threw them in my cart. Just because.
By the time I returned home, I had justified the chocolate. I could make something yummy for my work colleagues. Or maybe I could make some snacks to keep on hand in case of low blood sugars. The opportunities for this blissful bag of chocolate chips were endless.
Would I really try to Healthify a bag of Chocolate?
I then remembered, I battle emotional eating every single day of my life. I also felt guilty. This bag of chocolate chips cost $4 of hard earned cash and Boston isn’t exactly the cheapest place to live.
My fridge is currently a mash up of leftover dinners, frozen casseroles, vegetables and random ingredients, including a head of cauliflower. Wait – what if I made some chocolate breakfast bread, with cauliflower? Why? Why not!
Let the quest to create a loaf of chocolate cauliflower bread begin!
Chocolate Cauliflower Ideas
I find, every recipe I’ve ever made has been inspired by something – whether a feeling, an ingredient or a need. Can you relate?
Many wonderful cauliflower recipes have been created in my kitchen, including pizza crust, and a lovely roasted cauliflower mash. I have found the musky cauliflower taste to be extremely versatile.
But, what would a sweet bread, with cauliflower, taste like? Perhaps, adding cauliflower would keep the bread moist and prevent it from drying out. Great idea.
This recipe was inspired by my naughty little over-tired chocolate crazed moment at the grocery store and a week of being too tired after working 9 to 10 hour days while learning a brand new job, to use up the wholesome vegetables hiding in my refrigerator.
I hope you enjoy this double chocolate cauliflower bread recipe that I adapted from various muffin and loaf recipes I have found along the way. I simply took ideas, imagined, got inspired and created.
- 1 ½ cups cauliflower finely diced
- 2 eggs
- ½ cup olive oil
- 1 cup almond milk unsweetened*
- 1 tsp vanilla extract
- ½ cup stevia
- 2 cups all purpose flour
- ½ cup cocoa powder unsweetened
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips
Microwave diced cauliflower for 5 minutes.
Preheat oven to 400° F.
Whisk together the eggs, oil, vanilla, and almond milk in large bowl until well blended. Stir in the cooked cauliflower.
In medium combine stevia, flour, cocoa, salt and chocolate chips.
Add dry ingredients to wet and stir just until blended. Do not over-mix.
Place batter in prepared loaf pan (greased or lined with parchment paper).
Bake for 22-28 minutes, until a toothpick inserted into center comes out clean. Remove from oven and let cool in tin for 15 minutes before removing from pan to cool completely and slice.
*If using unsweetened vanilla almond milk, do not add vanilla extract.