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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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Breakfast Granola Cups

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Breakfast Granola Cups

These breakfast granola cups are easy to make in just a few steps! You will only need 6 ingredients in total! The recipe is vegan, gluten-free and nut-free! These glasses are perfect for breakfast, dessert or snack!

Ingredients

Granola cups:

  • 1 1/2 cups (170 g) granola
  • 1/2 cup (70 g) chopped sunflower seeds (see recipe notes)
  • 2 tablespoons (40 g) agave syrup (or maple syrup)
  • 2 heaped tablespoons (50 g) sunflower oil (see recipe notes)
  • pinch of salt

Filling:

  • 1/4 cup (60 g) sunflower oil (melted)

Ornament:

  • 1/2 cup dairy-free (90 g) chocolate chips (or dark chocolate, chopped)




Instructions

  1. I recommend measuring the ingredients in grams on a kitchen scale.
  2. For granola cups, combine all ingredients in a mixing bowl and mix well, either with a spoon or by hand. The mixture should stick together when you press it between your fingers. If it’s not too sticky, add a little more liquid sweetener.
  3. Grease the cake mold or use a silicone mold. This recipe yields 6-8 cups, depending on the size of your cake tin.
    Press the mixture firmly into the muffin tin with the back of a tablespoon and make a well in the center of each glass.
  4. Put a teaspoon of sunflower seed oil in the middle of each granola bowl. Freeze until firm, about 60 minutes.
  5. Melt the dairy-free chocolate chips in a water bath (put the chocolate chips in a small bowl and place them over the hot water). You can speed up the melting process by adding 1-2 teaspoons of coconut oil.
  6. Once the chocolate has melted, pour the sunflower seed oil over each granola cup. Sunflower oil hardens quickly because it is cold.
  7. Keep refrigerated. You can freeze these breakfast granola containers in ziplock bags, too! Enjoy!

notes

  • Instead of sunflower seeds, you can use nuts if you prefer.
  • Instead of sunflower oil, you can use any hazelnut paste of your choice.
  • I made my own Hazelnut Free Granola (click for recipe)
  • The recipe makes 8 granola glasses. Nutrition facts are for one cup.



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