Sweet Potato Fritters
1 cup pumpkin, cooked and pureed
1 cup flour
2 teaspoon baking powder
2 tablespoon caster sugar
1 egg
¼ cup milk
pinch of salt
oil, for deep frying
Caramel Sauce
¾ cup sugar
1 cup cream
1 teaspoon vanilla extract
3 tbsp butter
½ cup golden syrup
1 teaspoon sea salt flakes
To make fritters, combine all the ingredients and mix until you have a smooth batter. Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout, approximately 2-3 minutes. Remove from the oil and drain on kitchen paper.
To make the caramel sauce, combine all the ingredients in a medium saucepan and cook over a medium heat for 10-15 minutes until sauce is thick and glossy.
Pour the syrup over the fritters and serve.
Mini Cornbread Madeleines and Bundt Cakes
1 cup unbleached, all purpose flour
1 cup medium-grind cornmeal
2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 large shallot, finely chopped
3/4 corn (fresh or frozen)
1 cup half-and-half
2 large eggs
1 stick unsalted butter
Preheat oven to 350 degrees. Position rack in middle of oven. Grease pan. Saute shallots. Melt butter. Mix dry ingredients and shallots. Mix wet ingredients (melted butter and half-and-half). Add wet ingredients to dry by making a well in dry ingredients and pouring into well. Mix only until moist (do not overmix). Pour batter into mini madeleine and/or bundt cake molds. Bake 11-13 minutes (watch closely, as they can burn quickly)
Southern Fried Cornbread
2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
oil for frying (3 tbsps coconut oil)
Combine first 4 ingredients together in a bowl. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip to brown on the other side. Place on plate with paper towels and blot any excess oil.
Chocolate Griddle Cakes
For sauce:
1 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
For griddle cakes:
½ cup Dutch-process unsweetened cocoa powder
1 ¼ cups all-purpose flour
1 cup sugar
½ teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
¾ cup well-shaken buttermilk
¼ cup vegetable oil
1 teaspoon vanilla
Unsalted butter for greasing griddle
Make sauce: Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.
Make griddle cakes: Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined.
Heat griddle at a moderately low heat and lightly coat with butter.
Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface. Flip cakes and cook about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add ½ teaspoon butter to griddle between batches. Serve cakes in stacks, topped with chocolate sauce.
How about some dipped bacon pancakes!
Sundried Tomato Madeleines
½ cup whole wheat flour
¼ teaspoon baking soda
½ cup finely grated Parmesan
sea salt and crushed red chili flakes
2 tablespoons of chopped sun-dried tomatoes
1 clove of garlic, finely chopped
3 tablespoons of olive oil
1 egg
1/3 cup buttermilk or thinned yogurt
Preheat oven to 350F and lightly grease a Madeleine tray. Mix alL dry ingredients – whole wheat flour, baking soda, cheese, garlic, sun-dried tomatoes, salt and chili flakes in a mixing bowl and combine. Add the olive oil, egg and buttermilk and stir until smooth. Using a tablespoon, pour the mixture, one spoon at a time, into the Madeleine tray taking care not to fill to the brim. Bake for 12-15 minutes. Remove tray from oven and cool on rack.
Zucchini Fritters
1 large zucchini or 2 small
1 clove of garlic minced
¼ Cup fresh basil
¼ cup fresh oregano
1 tablespoon lemon zest
2 organic eggs
¼ cup gluten free flour
¼ teaspoon Onion powder
1 teaspoon salt
¼ teaspoon pepper
Dip Ingredients:
Avocado dip base
½ cup finely chopped dill
Grate zucchini using the large holes of a box grater. Place zucchini in a colander in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons coconut oil in a large sauté pan over medium-high heat. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden. Lower heat to medium. Turn fritters, and continue cooking until golden. Transfer fritters to a plate.
Coconut Bread French Toast
½ loaf of coconut flour bread
2 eggs scrambled in a shallow bowl
½ cup coconut milk in a shallow bowl
Ghee or butter
Raw honey or other sweetener
Cinnamon
Start heating the pan to medium heat and melt the ghee or butter, pastured lard or coconut oil. Slice the bread into 1/2″ slices Soak the bread in the milk for a few minutes. Break eggs into a shallow bowl and mix in cinnamon. Carefully transfer the bread to the bowl with the eggs and coat both sides taking care not to tear the bread. Using a spatula carefully transfer the coated bread to the heated pan and cook until both sides are browned. Top with raw honey, butter or maple syrup. Add s slice of fresh pineapple, a dollop of yogurt on top and a sprinkle of cinnamon.
Gluten-Free Sprouted Corn Bread
2 cups sprouted corn flour
½ cup coconut flour
2 tsp baking soda
2 tsp salt
5 pastured eggs
2 cups whole pasture raised milk
2 tsp apple cider vinegar
3 tbsp maple syrup
4 tbsp butter
Pre-heat oven to 400°. Mix dry ingredients. Then add all wet ingredients except butter and mix well. Put butter in a 10 or 12-inch cast iron skillet and put in the oven to let the butter melt. Once butter is melted remove the skillet form the oven and pour batter into the skillet. Bake 20 minutes or until a toothpick inserted comes out clean.
Grain Free Butternut (or Sweet Potato) Flatbread
1 Tbs. coconut flour
1 ½ tsp. gelatin
3 Tbs. cooked and mashed butternut squash (or sweet potato)
1 Tbs. butter, ghee or coconut oil
1 egg
¼ tsp. sea salt
Have all ingredients at room temperature. If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.
Preheat oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin. Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
Spoon mixture into rounds on the baking sheet about 1/4 inch thick. Bake for about 12 minutes. Carefully peel them off the parchment paper and flip. Bake for another 5 minutes until they are dry to the touch and pliable.
Sweet Potato Oven Pancake
From Grass Fed Girl
1/2 banana
½ cup sweet potato or organic canned pumpkin
½ cup coconut flour
2 eggs beaten
1 can coconut milk
1 Tbsp maple syrup (optional)
2 Tbsp coconut oil melted
2 tsp vanilla
1/8 tsp sea salt
1 tsp cinnamon
¼ tsp allspice
1/2 tsp baking soda
Put all liquid ingredients together in one bowl. Mix up the dry ingredients in a different bowl. Slowly add the liquids to the solids and stir until mixed together well. Pour into an 8×8 glass dish. Bake in oven 325 about 25 minutes until it sets. You can serve this warm or cold as a dessert, breakfast or side item.
Fluffly Coconut Flour Pancakes
4 eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
½ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
coconut oil or butter for frying
Preheat griddle over medium-low heat. Beat eggs until frothy. Mix in milk, vanilla, and honey or stevia. In a medium bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is mixed in.
Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Apple and Cheese Pancakes
4 eggs, separated 1 cup cottage cheese
1 cup grated apples ¾ cup flour
1 tablespoon honey 1 tablespoon chopped almonds
1 teaspoon lemon juice ½ teaspoon cinnamon
¼ teaspoon salt
Combine all ingredients except egg whites in a large bowl. Beat egg whites in a medium bowl; fold into large bowl. Heat a large skillet over medium heat; coat with cooking spray. Drop batter in ¼ cup spoonfuls onto skillet; cook until browned, about 5 minutes.
Apple Fritters
2 c. unbleached all-purpose flower
¼ c. sugar
1 tsp baking powder
1 tsp salt
2 eggs
1 c. milk
4 large apples, peeled and cored
2 quarts oil for deep frying
½ c. powdered sugar for dusting
Slice apples into rings, approximately 1/2” thick. Set aside. Mix together flour, sugar, baking powder, nutmeg and salt in medium bowl. In separate bowl, beat together eggs and milk. Slowly stir milk mixture into flour mixture and mix until smooth. Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed pot or skillet. Dip apple slices into batter and drop into hot oil to fry. Turn each apple slice once, and fry until golden. Drain and dust with powdered sugar.
Banana and Coconut French Toast
2 ripe bananas
1 cup coconut milk
1 tablespoon vanilla
1 teaspoon cardamom
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 tablespoon flour
1/2 teaspoon sea salt
1 loaf bread
Serve with warm fruit or maple syrup. Coconut oil (optional)
Sweet Potato Pancakes
12 ounces sweet potato, peeled and shredded
12 ounces russet potato, peeled and shredded
1 medium onion, grated, excess liquid squeezed out
1 egg
1/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1/4 cup light sour cream
1/4 cup low-fat mayonnaise
1/4 cup finely chopped apple
1 tablespoon prepared horseradish squeezed dry
In a large bowl, combine the sweet potato, russet potato, onion, egg, flour, salt, and pepper. Form the mixture into 24 patties, about 2 tablespoons each and about 1 1/2 inches in diameter. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add 12 pancakes and cook, turning once, until golden. Transfer to a baking sheet and keep warm in the oven. Heat the remaining 1-tablespoon oil and repeat. In a small bowl, combine the sour cream, mayonnaise, apple, and horseradish. Serve with the pancakes.
CORN CAKES
2 eggs, beaten 1/4 cup flour 1/4 teaspoon salt Dash of pepper 2 cups uncooked corn, cut from cob (or 10 oz. frozen corn kernels, thawed) 1/2 cup chopped scallions 1/3 cup diced red bell pepper 1 tablespoon corn oil
In a large bowl, mix all ingredients except the last three. Heat a skillet and grease with the oil. Drop mixture by spoonfuls into the skillet, making individual cakes about 3 inches across. Cook 2 or 3 minutes on each side, just until golden. Serve with sour cream and salsa.
