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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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Vegan Chocolate Chip Banana Bread

Vegan Chocolate Chip Banana Bread

Fool proof recipe for perfectly moist & delicious, chocolate chip banana bread with an oil free option! Made with simple ingredients, only one bowl and FIVE whole bananas!

Equipment

5″x9″ Bread Pan

Ingredients

Wet Ingredients

  • 5 very ripe large mashed bananas
  • 1/3 cup soy milk or milk of choice
  • 1/3 cup melted coconut oil or unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 teaspoons pure vanilla extract

dry ingredients

  • 1/2 cup quick-cooking steel-cut oats or optional gluten-free oatmeal
  • 1.5 cups of whole wheat flour or gluten-free oat flour works great either way!
  • 1/2 teaspoon sea salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking powder

For Over (Optional)

  • 1/4 cup semi-sweet chocolate chips dairy-free

Instructions

  1. Preheat oven to 350 degrees F and line a 5″ x 9″ loaf pan with parchment paper.
  2. In a large bowl, mash the bananas and combine all the wet ingredients. Mix it well.
  3. Add the dry ingredients to the same bowl and mix just until combined without overmixing. (A few lumps are fine!)
  4. Pour the mixture into your cake tin and smooth the top lightly with a silicone spatula. Then sprinkle chocolate chips on top (if using) and press very gently.
  5. Bake for 45-55 minutes until a light golden color and a toothpick inserted in the center comes out clean. Then remove from the oven and let cool for 10 minutes, then remove using parchment paper before removing the loaf from the mold. Continue to cool on the cooling rack for at least 20-30 minutes before slicing.


notes

  • After pouring the dough into the muffin tin, tap it a few times on a flat surface to fill in the gaps in the bread.
  • Baking time will vary with the size of your bread pan, so always check to see if it’s “baked” by inserting a toothpick in the middle to see if it comes out clean.
  • Make sure to let your banana bread rest for at least 30 minutes to make it easier to slice. The resting time allows your bread to get full consistency.
  • If you can’t find dairy-free chocolate chips, you can use chocolate chips or take any vegan chocolate bar and break it into pieces.
  • For gluten-free, use certified gluten-free oat flour, and if you don’t have it on hand, you can grind gluten-free oats in a blender or food processor to a flour-like consistency.
  • Choose from almond, cashew milk or your choice to be soy-free.
  • If you’re not a chocolate lover, skip the chocolate chips. Or top the loaf with banana slices, pecans or pecans.
  • Store leftovers at room temperature, tightly wrapped, for up to 3 days. Freeze in the refrigerator for up to 1 week or up to 3 months.



Nutrition

Portion: 1 Slice | Calories: 195kcal | Carbs: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Sodium: 227mg | Potassium: 255mg | Fiber: 4g | Sugar: 10g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg

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