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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 Raspberry Thumbprint Cookies

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Vegan Raspberry Thumbprint Cookies

These vegan fingerprint cookies are soft, slightly chewy, nutty, and sweet, made with almond flour, some maple flavoring, and raspberry jam (or jam of your choice). Even better, these holiday cookies require only 8 simple, healthy ingredients and are gluten-free, dairy-free, egg-free, fat-free, and optionally sugar-free!

Ingredients

  • 1 1/4 cups (120 g) almond flour
  • 4 tablespoons (32 g) tapioca flour
  • 3 tablespoons (40 g) optional granulated sugar (I used Erythritol)
  • 1 teaspoon of baking powder

  • 1/4 cup (64 g) cashew butter or almond oil or tahini (liquid, not solid)
  • 1 teaspoon vanilla extract
  • 4 tablespoons of cold water
  • 4 teaspoons maple syrup
  • Jam (I used homemade raspberries)

Instructions

  • You can watch the video in the post for visual instructions.
  • Add all the dry ingredients (almond flour, tapioca flour, sugar, and baking powder) to a bowl and mix with a spoon.
  • Add cashew butter, vanilla extract, and cold water. Mix first with a spoon, then roll the dough into balls with your hands.
  • Note: Hazelnut/seed oil should be runny, not hard. If yours is solid, I recommend preheating it in a bain-marie or microwave.
  • Then add the maple syrup and mix again. If the dough is a little sticky at first, let it rest for a few minutes.

 

  • Form the dough into 14 balls and place them on a cookie sheet lined with parchment paper or use a silicone mat.
  • Using your thumb or 1/2 teaspoon measuring spoon, make an indentation on each ball (see video for visual instructions).
  • Fill each indentation with 1/2 teaspoon of jam. Transfer the cookie sheet to the refrigerator and chill the cookies for at least 30 minutes (or up to overnight).
  • Preheat the oven to 350 F (175 C) and bake the cookies for about 12-15 minutes, or until lightly golden. Enjoy!



notes

Almond flour: If you wish, use ground sunflower seeds instead of almonds.
Tapioca flour: You can most likely use any other starch.

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