Tag Archives: allergic eating

Cauliflower Latkes (gluten, nut, corn, soy free — egg and dairy-free option)

Cauliflower Latkes

Baked latkes at the top and fried at the bottom.

Baked latkes at the top and fried at the bottom.

We are very divided in my home when it comes to vegetables.  Myself and my youngest son love our veggies but my fiancé and my oldest son are not big fans.  I am always looking for ways to hide veggies into my recipes.  My fiancé swears he would choke if he even had a small piece of spinach in his food.  Well he has eaten more spinach pureed into chocolate then he will ever know  about (I hope he doesn`t read this!).

I came up this recipe trying to recreate a potato latke but with a cheesy twist.  Feel free to use a non-dairy cheese or omit it all together, just add a bit of extra spice to replace the cheesy flavour and mask the cauliflower flavour (especially if you are not a fan).

I did these fried in a bit of coconut oil and omitted the egg and also baked them with egg, either way they were good and held together nicely.  We are all good with egg so I like to add them to up the protein content of my vegetarian recipes.

The baked latkes I topped with a bit of plain marinara sauce but I think they would be good with yogurt sauce or even a pesto.  Experiment with your favorite sauces and spices.

Every time I make a new recipe, I get the litany of questions from the dinner table “what are these?”, “what is in these?”, “are they gluten free?”  The answers to these questions are usually asked with a look of distain on their faces.  I was surprised this time after answering; all of the usual questions, I got the reply “hmmm not bad, they are actually pretty good!” as he reached for another one.  Whew!

Ingredients:

  • 2 teaspoons olive oil -
  • 4 cloves garlic – minced
  • 1 onion – chopped
  • 1 head of cauliflower
  • ½ cup Allergic Solution Yeast Free Bread Mix
  • 1/2 cup sharp cheddar cheese or cheese of your choice, works well with Daiya
  • 1/3 cup parmesan cheese (optional)
  • 2 eggs – beaten (optional-use an egg replacer, recipe is on our site under tips)
  • salt/pepper
  • Paprika or spices of choice

Directions

  • Cut up cauliflower and steam until tender. Place in medium size bowl and either mash or cut into small pieces (I just took a knife and ran through the cauliflower until it was into broken up to small pieces)
  • Preheat the oven to 400′ degrees.  lightly grease a baking sheet
  • Heat the oil in a small pan over medium heat, add in the garlic and onions.  Season with salt& pepper to taste.  Saute onions and garlic until tender.  Add to bowl of cauliflower.
  • To the same bowl, add the cheeses or non-dairy alternative, eggs or egg replacer, and salt/pepper/spices addition to taste. Once mixed add Allergic Solution Yeast Free bread mix and mix until completely blended.
  • Form into patties about 1/2in thick (I used an ice cream scoop then patted down to desired thickness) and place on the prepared baking sheet.
  • Bake for 15 minutes, flip then bake another 15 min.
  • If you are frying in coconut oil, heat oil until frying temperature is reached.  Drop an ice cream scoop full of mixture into pan and pat down with a wooden spoon.
  • Fry until golden brown turning once and drain on paper towel to remove any excess oil.

The picture here shows two baked latkes at the top and the fried at the bottom.

 

Enjoy!

 

 

Wrap it up! An Allergen Free Wrap/Flat Bread for Breakfast, Lunch and Dinner.

wrap

It Doesn’t Look Exciting Till You Load it With Yummy Stuff!

I have been looking for a good wrap/flat bread for a long time.  My attempts have fallen short….until now.  I spent the day determined I was going to make a flat bread that could be used as a wrap, pizza crust or plain old flat bread.  Thirteen attempts and I gave up.  I put the remainder of the batter into the fridge and figured I would work out what to do with it the next day.

Sooooooo to my surprise with my first attempt the next day I had a perfect result!  I believe the key here is to let the batter sit.  This excites me because I can make up the batter and store in the refrigerator until I need it (I imagine it will keep for few days).

I used one package of Pancake/Waffle Mix and got 7 – 9inch wraps.  I also made them with the Yeast Free Bread Mix and got a slightly denser result but it was still very good.  They are very filling because of the fibre.  I made myself a sunbutter and banana wrap for lunch and it was enough to fill me up until dinner time.

My Favourite Things:

My favorite thing about this recipe is you can add whatever seasonings you want because there is not a strong flavour to them.  I added cinnamon to the ones I used for my sunbutter/banana wrap.  You can make up the batter without seasoning, then each time you make a new wrap just sprinkle the seasoning into the pan and mix gently and pop in the oven.  Each one can be personalised.

 Here is the recipe and Yep that is all the ingredients….

Put one package of mix in a large mixing bowl. Add the water gradually as you whisk it, to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired.

Let the mixture stand on the counter covered for 3 hours or more ( or over night in fridge) When ready to bake, heat the oven to 350′ degrees. Generously oil a 9 inch cake pan or medium Pizza pan (must have rim) Once the oven is hot, pour in the batter, covering the bottom of the pan.

Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before serving.

Top with whatever you want or wrap around your favorite sandwich ingredients

Flat Bread Notes:

When you take them out of the oven one side is nice and crispy (still very pliable) and the other side is very soft.  If you want both sides crispy take them out of the oven after 20 minutes, flip over and put them back in for 10 min.  I used a 9inch silicon cake pan and a medium non stick pizza pan.  I liked the silicon pan the best.

Pizza Crust Notes:

For Pizza crust I would use the batter made from the Yeast Free bread mix as it is a bit denser. Also pour a bit more batter into the pan and cook for an extra 10 min or until it is a bit more crispy, you will want to flip the wrap after about 25 min to ensure it is cooked all the way through.