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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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Caramel Chocolate Pancakes

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Caramel Chocolate Pancakes

These caramel chocolate pancakes are a delicious dessert and/or breakfast on the weekend. They are vegan, gluten-free, and can be made without refined sugar and nuts.

Ingredients

Dry ingredients:

  • 1 cup (90 g) oats (*see recipe notes)
  • 1/2 cup (80 g) white rice flour
  • 3 tablespoons of cocoa powder
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1 tablespoon ground chia seeds (or flaxseed)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking powder

Wet materials:

  • 1 scant cup (225 ml) of plant-based milk
  • 1 small (80 g) banana (*see recipe notes)
  • 1 tablespoon of molasses (optional)
  • 1 tablespoon of lemon juice or lemon juice
  • coconut oil (for frying)

Caramel filling:

  • 3 tablespoons (60 g) maple syrup (or agave syrup)
  • 1/4 cup (60 g) sunflower seed oil or optional hazelnut oil (*see recipe notes)
  • 1 tablespoon cocoa butter (melted)



Instructions

Caramel

  1. Put all the “caramel filling” ingredients in a small bowl and mix with a whisk.
  2. Place parchment paper on a tray and spoon about 1 tablespoon on the paper. Use the back of the spoon to spread into a round disc about 7-8 cm in diameter (see photo above in text). Make 6 discs in total.
  3. Put the pan in the freezer for about 20 minutes.

Crepe

  1. Meanwhile, take all the dry pancake ingredients in a bowl and mix them with a whisk.
  2. Process all wet pancake ingredients (except oil) in a blender.
  3. Pour the wet ingredients into the dry ingredients bowl and stir with a whisk to combine. Let the dough rest for a few minutes.
  4. Once the caramel discs have hardened, you can start making the pancakes: Heat a pan to low-medium heat and add some oil (or you can use cooking spray).
  5. Pour about 1 1/2 tablespoons of pancake batter into the pan, spread and place 1 frozen caramel disc in the center of the batter. Add more dough (about 1 tablespoon) to cover the caramel.
  6. Put a lid on the pan and cook the pancake for about 3 minutes. The lid is important otherwise the pancake will not cook properly due to the frozen caramel disc! Flip the pancake and cook on the other side for another 1-2 minutes. Continue with the remaining pancake batter. (Hint: You’ll save time by using two pans at the same time).
  7. Bon appetit with banana slices and chocolate sauce!

notes

  • You can use 80 gr applesauce instead of banana.
  • You can use regular oats or gluten-free oats. To make oatmeal, process the oats in a blender or electric coffee/spice grinder.
  • Any nut butter will work, such as almond butter, cashew butter, peanut butter.



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