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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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Vegan Cranberry Bread

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Vegan Cranberry Bread

This vegan cranberry bread with low-calorie sugar-free cream is the perfect dessert or breakfast for the holiday season. The recipe is dairy-free, egg-free, gluten-free, refined sugar-free, fat-free, and easy to make.

Ingredients

Dry ingredients:

  • 1 1/2 cups (200 g) Bob’s Red Mill 1 to 1 Baking Flour* (gluten-free)
  • 3/4 cup (80 g) Bob’s Red Mill Natural Almond Flour Superfine
  • 3/4 cup (150 g) Now Foods Real Food Xylitol*
  • 1 teaspoon of baking powder
  • 1/2 teaspoon baking powder



Wet materials:

  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
  • 1 1/2 cups (200 g) Eden Foods Organic Dried Cranberries*
  • 1 cup (240 ml) plant-based milk (*see recipe notes)
  • 2 tablespoons lemon juice or lemon juice or orange juice
  • 1 1/2 teaspoons Only Organic Madagascar Pure Vanilla Extract*

Ice cover:

  • 6 tablespoons Now Foods Real Food Organic Erythritol* Naturally Sweet
  • 1 teaspoon lemon juice or lemon juice or orange juice
  • 1-2 tablespoons Edward & Sons Let’s Do Organic, Organic Creamy Coconut*


Instructions

  1. To make the flax egg, put 1 tablespoon of ground flaxseed in a small bowl, add 6 tablespoons of water and mix with a whisk. Set it aside for 5 minutes.
  2. Put all the dry ingredients in a bowl and mix until there are no lumps.
  3. In a bowl, mix all wet ingredients (except cranberry) with an electric hand mixer and pour the mixture into the dry ingredients. Mix with a whisk. Now fold the cranberries.
  4. Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the bread pan.
  5. Bake in an oven at 356 degrees F (180 degrees C) for about 40-50 minutes. The cranberry nut is ready when a toothpick comes out almost clean (do not overcook). Leave to cool in the refrigerator.
  6. For the cream: Put the Erythritol in a food processor or coffee grinder and blend until very fine, like powdered sugar. Use a whisk to mix in a small bowl with the coconut cream and lemon/lime juice. If the ice cream is too thick, add more milk or lemon/lime juice. If it’s too thin, add more Erythritol. Spread the cream on the dough and keep it in the refrigerator until the cream hardens. Enjoy!




notes

Plant-based milk: I have had the best results with canned coconut milk, which, due to its high fat content, will make the loaf moist, soft and rich. If you are using boxed plant-based milk (almond milk, oat milk, etc.), which is usually very watery, I recommend adding a few tablespoons of oil.
Sweetener: If you’re using regular sugar, make sure you only use 100g, otherwise Cranberry Nuts might be too sweet.
Flour: You can use regular flour or wheat flour instead of 1:1 baking flour.

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