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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 Matcha Cupcakes

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Vegan Matcha Cupcakes

Light and fluffy, delicate matcha cakes optionally topped with dairy-free cream. You can make this recipe vegan, gluten-free, and even refined sugar and fat-free!

Ingredients

dry ingredients

2/3 cup (60 g) gluten-free oat flour, if needed (see notes for an AP flour version)
1/2 cup (80 g) rice flour
1/2 cup (100 g) organic white sugar or sugar-free sweetener (see notes)
1 1/2 tablespoons ground chia seeds
1 – 1 1/2 tablespoons match powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt

wet materials

2/3 cup (160 ml) dairy-free milk
4 tablespoons (50 g) oil (see notes for fat-free version)
3 teaspoons lemon juice or apple cider vinegar
1 teaspoon vanilla extract

Icing (optional)

3/4 heaping cup (125 g) soaked cashews
1/2 cup dairy-free milk + more if needed (see instructions)
2 tablespoons (16 g) cornstarch
50 g powdered sugar or sugar-free sweetener
1 teaspoon vanilla extract
2 teaspoons of lemon juice




Instructions

Preparation:

  1. If you’re making the frosting, soak the cashews in hot water for about 1 hour until soft (or boil for 15 minutes), then discard the water.
  2. Line a muffin pan with 8 paper liners (regular size) and preheat the oven to 360°F (about 180°C). If you are using a mini muffin pan, you will need more paper tins.

Donut, cake:

  1. Add all dry ingredients to a large mixing bowl and mix well with a spoon. I suggest you sift the baking soda and matcha. You can also process all the dry ingredients in a food processor or blender to evenly distribute the matcha. I used 1 1/2 tablespoons of ceremonial drill (which is less bitter). If you’re using culinary matcha, feel free to use just 1 tablespoon.
  2. Combine wet ingredients in a different medium bowl and mix with a whisk.
  3. Add the wet ingredients to the dry ingredients and mix with a whisk. You can also use a hand mixer. If you are using all-purpose flour, do not overmix the dough.
  4. If your flour is too thin, you may need to use 3/4 cup dairy-free milk, otherwise your dough may be too thick. Start with 2/3 cup and add more if needed.
  5. Divide the dough into the cavities of the muffin tin. I used a scoop of ice cream and about 1 – 1 1/2 cups (1 scoop for the AP flour version and 1 1/2 scoops for the gluten-free version) for each muffin.
    Bake for about 20-24 minutes. Insert a toothpick into the center of a muffin to make sure the muffins are cooked through. It should come out almost clean (it’s okay if crumbs are stuck to the toothpick, but it shouldn’t come out wet).
  6. Let the muffins cool completely. You can eat it plain or with cream (for example, mix a few tablespoons of powdered sugar or erythritol powder with a little plant-based milk + lemon juice to the desired consistency). You can also use dairy-free whipped cream (e.g. whipped coconut cream) or make my frosting recipe.

Icing (optional):

  1. Add all cream ingredients except cashews to a medium bowl and mix with a whisk until no lumps remain.
  2. Transfer this mixture to a saucepan and bring to a boil, stirring frequently. Boil for 30-60 seconds (it will get super thick, this is normal), then turn off the heat.
  3. Add this mixture along with the soaked cashews to a high speed blender. Blend until completely smooth and creamy, scraping the sides of the blender from time to time.
  4. Depending on your blender, you may need to add a few tablespoons of plant-based milk in addition. If you have a powerful high-speed blender, you will need about 120-140 ml, but if your blender is not powerful, you will need a little more milk (up to 160 ml). Try not to add too much though, or the frosting will be too thin.
  5. Pour the mixture into a frosting bag and refrigerate for at least 1 hour (or freeze for about 30 minutes) until thickened, which helps squeezing onto the muffins. I recommend refrigerating it as it is not as thick as buttercream.
  6. Squeeze on muffins and enjoy! Store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.



notes

Flour: I tested the recipe with 140 grams of regular all-purpose flour instead of oat flour + rice flour. Muffins became lighter and fluffy. Gluten-free 1:1 all-purpose flour should also work well (though I haven’t tried it yet). Check the post for an almond flour version.
Sugar: Use organic white sugar or a sugar-free sweetener like Erythritol (my preference) or Xylitol. If you use regular sugar, you can use less if you prefer less sugar.
Plant-based milk: Any dairy-free milk is fine. Some examples are almond milk, cashew milk, coconut milk, oat milk, etc.
Oil: If you want to make the muffins fat-free, use 60 grams of cashew butter or nut butter like coconut oil.

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