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CHEESY CAULIFLOWER FRITTERS

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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Lemony Sweet

Lemony Sweet

Lemony, super fluffy, perfectly sweet and easy to make. 🍋 They also are great to freeze ahead so you can make everyday pancake Sunday if you really wanted to. 🤣

3/4 cup unsweetened plant milk
Juice of one large lemon (about 3-4 tablespoons of lemon juice)
Zest from one large lemon
1 1/2 cups all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of baking powder
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1/4 cup unsweetened plant-based yogurt
1/4 cup maple syrup
1 teaspoon vanilla extract

Make a “buttermilk” mixture by mixing milk, lemon zest, and water in a small bowl and set aside. Combine all remaining dry ingredients in a medium mixing bowl and whisk well. Add the yogurt, maple syrup, vanilla and buttermilk mixture and whisk the dry ingredients until a dough forms. You don’t need to make the dough completely smooth or lump-free. Preheat a greased griddle over medium heat and place 1/4 cup of batter on your grill and cook the flatbread for 3 to 4 minutes or until golden and turn to the other side for about 2-3 minutes or until golden. Repeat this process with the remaining pancake batter. After cooking, serve as you wish.

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