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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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Peanut Butter Mousse with aquafaba

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Peanut Butter Mousse with aquafaba

Light, airy and creamy vegan Peanut Butter Mousse. This fluffy, dairy-free dessert literally melts in your mouth. The recipe is easy to make with just 6 simple ingredients, it’s gluten-free and can be made without nuts and refined sugar.

Equipment

  • Hand mixer*
  • mixer*

Ingredients

  • 170 g silken tofu, drained (see notes)
  • 1 small banana (see notes)
  • 1/2 cup (120 g) creamy peanut butter (see notes)
  • 3 tablespoons (60 g) maple syrup (see notes)
  • 1/3 to 1/2 cup (100 ml) of aquafaba from a 15-ounce can of chickpeas
  • 1 teaspoon lemon juice or lemon juice




Instructions

  1. You can watch the video in the post for visual instructions.
  2. Add the silky tofu, banana, peanut butter, and maple syrup to a blender or food processor and blend until completely smooth and creamy. Put the container in the refrigerator.
  3. To whip up the Aquafaba, pour the chickpea juice into a large clean mixing bowl (see step-by-step photos in the blog post above). You will need 1/3 to 1/2 cup (100 ml) of chickpea juice. Do not use any more and discard the rest or freeze for later use.
  4. Beat Aquafaba with an electric hand mixer or stand mixer. After about 8 minutes, add the lemon juice (or lemon juice) and whisk until stiff peaks. It takes about 10 minutes in total. You can stop mixing if you can turn the mixing bowl upside down. If not, continue for a few more minutes.
  5. Gently fold the Aquafaba into the peanut butter mixture using a spatula.
  6. Then put the foam in 2 large or 4 small clean jars and place in the refrigerator to freeze, preferably overnight. You can also freeze the foam for about an hour! Garnish with dairy-free chocolate and enjoy when cold! See recipe notes below for refills.

notes

  • For a soy-free version, try soy-free, vegan cream cheese, or make my chickpea tofu recipe (the white silky tofu version). Read the blog post above for more helpful tips.
  • If you don’t like bananas, leave it out and use vegan cream cheese instead!
  • I used unsweetened creamy peanut butter. You can use almond oil or any other nut oil. For the walnut-free version, use sunflower oil.
  • You can use a different sweetener such as date syrup, rice malt syrup, agave syrup.
  • The recipe is for 4 people. Nutritional values ​​are for one serving.



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