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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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Chocolate Crepes

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Chocolate Crepes

These banana-stuffed chocolate pancakes are made without eggs and are perfect as a decadent vegan breakfast or dessert. The recipe is plant-based, gluten-free, grain-free, refined sugar-free, and easy to make.

Ingredients

Chocolate Crepe

  • 3/4 cup (90 g) buckwheat flour
  • 5 tablespoons (40 g) tapioca flour
  • 2-3 tablespoons (30 g) of coconut sugar or brown sugar
  • 2 tablespoons (12 g) cocoa powder
  • 1 1/8 cups (270 ml) dairy-free milk



chocolate sauce

  • 3 tablespoons (60 g) maple syrup
  • 2 tablespoons of powdered peanut butter
  • 2 tablespoons of cocoa powder
  • Add 1 tablespoon of water or more maple syrup
  • a pinch of salt

Other Ingredients

  • a couple of bananas

Instructions

  1. I recommend using a kitchen scale for this recipe. Below the table of contents you can easily switch between US and metric measurements.
  2. Mix all the ingredients for the pancakes in a bowl with a whisk.
  3. Heat a non-stick skillet/pan with a little oil over medium heat.
  4. Pour some dough into the pan, swirling the dough to coat the pan evenly. Cook for about 2-3 minutes or until one side of the pancake lifts easily (don’t try to turn the pancake too soon or it may break).
  5. After turning the crepe, cook for another minute. Note that the dough will thicken after a while, just add a little more milk.
  6. For the chocolate sauce: In a bowl, mix all the ingredients with a whisk until smooth.
  7. Top each crepe with some chocolate sauce and a whole banana. Roll it up and enjoy! Read the blog post for other filling suggestions.




notes

  • Plant-based milk that is higher in fat, such as canned coconut milk, works best because the dough is fat-free.
  • You can use arrowroot flour instead of tapioca flour. Cornstarch might work too (I haven’t tried it yet).
  • If you don’t like bananas, you can fill the pancakes with other fruits.
  • The recipe makes 6 medium-sized pancakes. Nutritional values ​​are for one crepe with chocolate sprinkled and one small banana.

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