Sweet Potato Pancakes (Latkes)

Sweet Potato Pancakes

Sweet Potato Pancakes

I am not going to lie, this recipe takes a little work if you don’t have a food processor with a shredding attachment, but it is so worth it!  Potato Pancakes are traditional in Eastern Europe and the Middle East and can be served as either a sweet or savory side dish.  Potato pancakes also known as Latkes, are traditionally eaten by Jews during the festival of lights known as Hanukkah.   Oil is central for cooking during Hanukkah,  it is symbolic of the oil which kept the lamp burning in the Temple for 8 days.  Whether you are celebrating Hanukkah, or just looking for a side dish to accompany your meal, these nutrient dense sweet potato pancakes are sure to please.

Ingredients:

2 medium sized Organic Sweet Potatoes (peeled and shredded)
2 pastured or organic eggs
1 Tablespoon of Raw Honey or Maple Syrup
Zest from an Organic Lemon
1 or 2 Tablespoons Organic Coconut Flour (see note below)
2 1/2 teaspoons ground Cinnamon
1 1/2 teaspoons ground Ginger
1/2 teaspoon Onion Powder
1/4 teaspoon ground Cloves
1/4 teaspoon Sea Salt
Freshly Ground Pepper (4 or 5 grinds)
Oil for frying…approximately 1 1/2 inches melted in the pan (I used Organic Palm Oil)

Frying our Sweet Potato Pancakes

Frying our Sweet Potato Pancakes

Directions:

Peel and shred the sweet potatoes and let sit for 5 minutes

Blot the shredded potatoes with a few paper towels to remove some of the moisture.

In a small bowl whisk the eggs, then add the honey/maple syrup, and spices whisking to combine.

Pour the egg mixture into the shredded sweet potatoes and mix with your hands (or a large spoon) to coat the shredded sweet potatoes.

Add 1 tablespoon of coconut flour and mix into the sweet potatoes.  Allow the sweet potato mixture to sit for 1 or 2 minutes while the coconut flour is absorbing some of the liquid.

NOTE:  If your sweet potatoes are dry and not drawing much liquid/moisture you may not need the 2nd tablespoon of coconut flour.

In a large skillet heat your oil over medium heat.

Form the shredded sweet potato mixture into patties and place gently into your pan of hot oil.  Cook until the pancake begins to brown.  Gently flip the pancake with a spatula to cook the other side.

The thinner you make your pancake the more quickly it will cook.  As a point of reference these chubby little sweet potato pancakes took approximately 3 minutes per side.

When the pancakes are cooked place on paper towels to soak up some of the oil.  If making a large batch place the cooked pancakes on a baking sheet and keep them warm in an oven set at 275 degrees F.

Sweet Potato Pancakes (Latkes)

Sweet Potato Pancakes (Latkes)

Serve plain, with homemade or organic applesauce, or with a bit of sour cream/creme fraiche.

Main Courses, Recipes

Grain Free Pigs in a Blanket

Grain Free Pigs in a Blanket

Grain Free Pigs in a Blanket

When I was a child Pigs in a Blanket were a party food staple.  Typically little cocktail wieners or pieces of hot dogs wrapped in Pillsbury Crescent Roll dough and served with sauces for dipping.  Times have changed, and gone are the days of eating gluten filled crescent rolls, but I’ve recreated those childhood memories with a healthier grain free Pigs in a Blanket.  While not a glamorous appetizer, this grain free version of an old standard was gobbled up by young and old alike at a party that I recently attended.

Ingredients:

1 1/4 Cups Blanched Almond Flour
1/4 Cup + 1 Tablespoon Organic Psyllium Husk
2 1/4 teaspoons Baking Powder
1 Tablespoon Italian Seasonings
1 teaspoon Sea Salt
1/4 teaspoon Organic Onion Powder
Freshly Ground Black Pepper (to taste)
3 Large Egg Whites (preferably from Pastured Eggs)
1 Cup Boiling Water
1 Egg beaten for an egg wash (optional)
1 Package of Organic Cocktail Wieners (We used Applegate)

Directions:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Mix all the dry ingredients in a medium sized bowl.

Add the egg whites and blend with an electric hand mixer.

Slowly add the boiling water until a sticky dough has formed.

Scoop approximately 1 tablespoon of dough and with oiled or wet hands crimp around the cocktail wiener leaving one end exposed.

Place the pigs in their blankets on the lined baking sheet and continue wrapping the wieners until you run out of dough.

OPTIONAL:  Brush the pigs in a blanket with egg wash.

Bake for 25 to 30 minutes or until the piggies are browned on the bottom.

This recipe made approximately 24 pigs in a blanket.

Appetizers, Breads, Crackers and Muffins, Recipes

Grain Free Chocolate Cream Pie with Cappello’s Chocolate Chip Pie Crust

Vegan Chocolate Pie

 

While most people celebrate Thanksgiving with the traditional Pumpkin, Apple, or Pecan pie we celebrated this year with a Vegan Chocolate Cream Pie.  I wanted to have something for those family members who are Casein Sensitive and those who are Vegan, this pie was a hit!   I used a roll of Cappello’s Chocolate Chip Cookie Dough for the crust, and I am providing a cooked and raw version of fillings that can be used.  The photograph does not do justice to the beauty of this pie.  With one slice left, we took the pie outside in below freezing temperatures to get a photo to share with all of you.

 

Ingredients:

1/4 Cup Raw Cacao or Cocoa Powder
1/2 Cup Coconut Sugar or Palm Sugar
2 Cups Full Fat Coconut Milk
2 Heaping Tablespoons of Tapioca or Arrowroot Starch
1 Tablespoon Coconut Oil or Pastured Butter
3 teaspoons Vanilla Extract
2 teaspoons Chocolate Extract (optional)
1 Package Cappello’s Chocolate Chip Cookie Dough (Pie Crust)

Directions:

Pie Crust

Preheat oven to 350 degrees F.

Bring one package of Cappello’s Chocolate Chip Cookie Dough to room temperature.

Press cookie dough into pie plate and bake for 15 minutes or until lightly browned.

The cookie dough/pie crust will rise during baking, as it cools gently press down on the pie crust to flatten it down, evening it out and making room for your filling.  Warning, it will be hot so use some paper towels so you don’t burn your hands.

Pie Filling

In a large saucepan mix Cocoa, Coconut Sugar, and Tapioca or Arrowroot Starch.

Cooking over a low heat slowly add in the coconut milk, stirring constantly.

The pudding will begin to thicken and bubble (this will take approximately 5 minutes).

Add the butter (or coconut oil), vanilla extract, and optional chocolate extract.

Remove pudding from heat and pour into the pre-baked pie crust.

Chill in the refrigerator for several hours before serving.

Top with whipped coconut cream, real whipped cream or serve plain.

NOTE:  If you are short on time you can also fill this crust with this pudding recipe:

http://livingglutenandgrainfree.com/2014/03/19/chocolate-avocado-pudding/

Sweets and Treats