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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Coffee Cheesecake

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Coffee Cheesecake

Ingredients

Crust

  • 1 cup (90 g) ground oats (oatmeal), gluten-free if needed
  • 5/8 cup (60 g) almond flour
  • 1/2 cup (100 g) of soft dried fruit eg. dates or figs
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) canned coconut milk or olive oil

Coffee Cheesecake Cream

  • 1 (12.3 oz) package (350 g) strained silken tofu
  • 1/3 cup (80 g) canned coconut milk
  • 1/3 cup (105 g) maple syrup
  • 1/4 cup (60 g) hazelnut paste (optional)
  • 2 teaspoons vanilla extract
  • 1/4 cup very strong (60 ml) coffee or espresso
  • 3 tablespoons (24 g) cornstarch

Chocolate Ganache

  • 3 tbsp (50 g) nut butter of choice 
  • 1.7 oz (50 g) dairy-free chocolate
  • 1/4 tsp of instant coffee granules

Instructions

Crust

  • Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius). Line the bottom of the 6- or 7-inch (I used 6) spring form with parchment paper and grease the edges with a little oil. If you’re using a 9-inch skillet, I recommend doubling the recipe.
  • Process all crust ingredients in a large food processor for about 20 seconds or until dough sticks together. Transfer the dough to the greased springform tin and press down with your fingers. Set the food processor aside and wipe it off with a tissue and rinse quickly with water.

Coffee Cheesecake Cream

  • Blend all ingredients for cheesecake cream in food processor until super creamy and lump-free (about 30-60 seconds). You can also use a blender.
  • Pour the cream into the springform form and tap it several times on the table to remove any air bubbles.
  • Bake in the oven for about 40-50 minutes. Baking time depends on your oven and the size of the springform pan (a smaller tray will give a longer cake and longer baking time). When the edges of the cheesecake are golden brown and the center of the cake is still slightly wobbly, you can turn off the oven. If the sides of the cake are also wobbly, you need to bake longer.
  • Turn off the oven, but leave the cake in the oven for another 10 minutes. Then open the oven door a little and leave it in the oven for another 10 minutes. Finally, take it out of the oven and let it cool for about 1 hour, then transfer it to your fridge to cool (a few hours). It is possible to speed up the process in the freezer (45-60 minutes).

Chocolate Ganache

  • Add the chocolate and nut butter to a medium bowl and place it over a saucepan filled with hot/boiling water. Let it melt, stirring occasionally.
  • Pour the ganache over the cheesecake and chill it in the fridge for about 25-30 minutes. Slice and enjoy!

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