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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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Pumpkin Oatmeal Cookies

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Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are perfectly soft and chewy with just the right amount of pumpkin and spice! This pumpkin cookie recipe is incredibly easy to make and will be a hit at all your fall gatherings and holiday parties!

ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned oats
  • 1 teaspoon pumpkin pie spice, optional
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking powder
  • 1/4 cup vegan butter, at room temperature
  • 1/2 cup pumpkin puree
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup of sugar
  • 1 1/2 tablespoons plant-based milk
  • Optional add-ins: 1/3 cup vegan chocolate chips and 1/3 cup raisins OR 1/3 cup vegan white chocolate chips and 1/3 cup raisins



Instructions

  1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  2. Whisk the oats, flour, baking powder, baking soda, and optional pumpkin pie spice in a bowl and set aside.
  3. In a stand mixer with paddle attachment, beat butter, pumpkin puree, and both sugars until light and fluffy.
  4. Add the dry ingredients and beat until combined with the butter and sugars – the dough will be crumbly.
  5. With the stand mixer on medium-low, pour in the almond milk. Beat until just a dough forms – about 45 seconds to 1 minute.
  6. Fold in optional mixes.
  7. Scoop and roll 2 tablespoons into balls and refrigerate for 15+ minutes.
  8. Space the dough balls 2 inches apart and bake for 14-16 minutes* until golden around the edges.
  9. Let cool on a wire rack and ENJOY!




notes

  • Do not cook them more than that. Mine usually have this dough, after about 15 minutes the center looks a little undercooked, but they don’t need to cook for more than 16 minutes. They set after cooling and are PERFECT!

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