Sweet Potato Latkes

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Growing up in NYC, these were part of my weekly yummy Jewish meals, especially in the colder months around  Christmas and Hanukah.    I have kept the tradition and just changed the topping from applesauce or sauerkraut which we had in the winter to berries and other summer fruits, to mark Christmas  “Down Under“. Hope you enjoy!

Berry Sauce

Ingredients

  • 1 cup raspberries, or other berries fresh or frozen
  • 2 Tablespoons water
  • 1 Tablespoon rice honey or maple syrup to taste
  • 2 Tablespoons chia seeds
  • pinch of salt or 1/2 teaspoon Shiro miso

Method

  1. Combine all the ingredients into a blender or food processor and process until smooth. You may need to add some extra water to help it combine.2. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and stir until thickened, about 3-5 minutes.
  2. Serve with latkes.3. Store in an airtight container in the fridge for 1 week. It can also be used as a jam on bread or other desserts.

Sweet Potato Latkes

Ingredients

  • 3 cups sweet potatoes * 450 gr. (1 pound) , peeled and shredded with a box grater or a food processor
  • 2 tablespoons diced onion or shallots
  • 1 clove garlic, minced
  • 3 eggs or flaxseed egg substitute **
  • 2-3 tablespoons flour (any kind is fine)
  • 1 teaspoon Himalayan salt
  • ½ cup olive or sesame oil

* If you prefer, you can use regular potatoes instead

Flax egg

  • 1 Tbsp flaxseed meal (ground raw flaxseed)

  • 2 1/2 Tbsp water

  • Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg  (triple for this recipe)
  • It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does.

Method

  1. Peel and grate the potatoes and combine with diced onions. Save peels and toss with oil and salt and bake for chips.
  2. Then, using cheesecloth or a paper towel, squeeze and remove all the moisture from the potatoes if necessary.
  3. Combine potatoes, onion, garlic, eggs, flour, and salt together in a bowl.
  4. Heat a large pan over medium-high heat and add some of the oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
  5. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Continue till all cooked adding oil as needed.
  6. Place on paper towels to absorb any excess oil.
  1. Serve with berry sauce and/or sauerkraut ***or other fermented vegetables

Winter Sweet Pot Pancakes (1)

 

 

 

 

 

 

 

Banana Nut Breakfast Cookies

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Ingredients

  • 2 medium ripe bananas
  • 1 Tbsp flaxseed meal + 2 ½ Tbsp. water
  • 1/2 cup peanut butter (crunchy or smooth)
  • 1-2 teaspoons unpasteurized Shiro (white) miso to taste
  • 2 Tbsp  coconut oil
  • 1 tsp pure vanilla extract
  • 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
  • 1/2  cup gluten-free rolled oats
  • 1 cup oat flour
  • 1/2 cup almond meal (ground from raw almonds)
  • 1/2 tsp baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup goji berries or any chopped dried fruit
  • 1/2 cup  grated dark chocolate (at least 70% cacao)
  • 1/4 cup dairy-free dark chocolate or carob chips

Method

  1. Preheat oven to 350 degrees F (176 C).
  2. In a large bowl combine flaxseed and water and let rest for 5 minutes to achieve “eggy” texture.
  3. Mash in the bananas until well combined, and then add peanut butter, miso, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
  4. Add oats, almond meal, oat flour and mix well.

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5.Add the chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.

6.Drop the batter by spoonfuls on a lightly greased baking sheet – they won’t expand much. Try to make them as uniform in size as possible to ensure even baking.

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7. Bake for 15-17 minutes or until the cookies are slightly golden brown.

8. Let rest on baking sheet for a few minutes before transferring to a cooling rack.

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9. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time

Cookies Banana 2

 

Vegan Chocolate Cupcakes

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 Ingredients

1 1/2 cups blanched almond flour (168 g,) I suggest not using ground almonds with the skin as it won’t be as light.

  • 1/2 cup  potato starch not potato flour or tapioca flour
  • 3/4 cup unsweetened carob or cocoa powder
  • 1/2 cup unsweetened chocolate or carob or chocolate or carob chips melted
  • 1 teaspoon aluminum-free baking powder
  • ¾ t. baking soda
  • 1 teaspoon finely ground espresso (makes the chocolate richer) optional
  • 3/4 cup pure maple syrup
  • 1/4 cup pumpkin puree or apple sauce
  • 1/2 cup aquafaba (the liquid from a can of chickpeas) or plant-based milk
  • 1 ½ teaspoons vanilla extract

Method

Line 12 muffin cups with paper cupcake liners.

  1. Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage.
  2. Add the almond flour, potato starch, cocoa powder, baking powder, salt and espresso (if using) to a large bowl and whisk everything together really well until there are no lumps remaining.
  3. In a separate bowl, combine the syrup, pumpkin or apple sauce, melted chocolate or carob, aquafaba and vanilla extract.
  4. Lightly beat the liquids with a handheld mixer just until smooth and slightly frothy. Pour over the dry ingredients and beat again until completely smooth, about 30 seconds. The batter should drop from the spoon.
  5. Preheat the oven to 177C/ 350 F. *
  6. Spoon or scoop the batter into your prepared cupcake liners and bake on the middle rack for 25 minutes, or until a toothpick comes out clean from the centre . Cool in the cupcake tin 15 minutes before removing them from the cupcake tin.
  7. Remove the cupcake lining from each cupcake. Cool completely before glazing .

* NOTE: Different locations and times of the year can affect baking time. Some locations will make the cake cook faster/slower, etc.

 

Chocolate Cupcake Icing

Ingredients

  • 1/2 cup + 2 tablespoons coconut sugar
  • 3 tablespoons unsweetened cacao powder
  • 2 tablespoons tapioca starch (tapioca really works best as it completely dissolves in the glaze)
  • 1 teaspoon miso
  • 2-3 tablespoons unsweetened almond milk as needed
  • 5-6 tablespoons roasted almond or cashew butter
  • 1/4 teaspoon vanilla extract
  • coconut chips as needed
  • pomegranate seeds or Goji berry as needed
  • Walnuts, black sesame seeds other dried fruit

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      Method

  1. Add the first 4 ingredients to a large bowl and stir.
  2. Add the last 3 ingredients to a small bowl or cup and stir. Add the wet to the dry and beat with a hand mixer or whisk until it’s very smooth and there are no lumps. Should be thick. Scrape the sides as needed.
  3. You can use it right away if needed, but I recommend making it the day before you need it. It will become slightly sweeter, thicker and the sugar dissolves perfectly overnight. Store it at room temperature. If you store it in the fridge, it will become a lot thicker.
  4. This makes plenty to put around the sides and top of the cupcakes, a 22 cm. round single layer cake square brownies, bars or whatever you like.
  5. Smooth the icing out around the sides of the cupcake with the back of the spoon or spatula.

Note: It is not recommended to heat this glaze. The texture will dramatically change, as tapioca becomes eggy when heated. Store it at room temperature.

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Chocolate Peppermint Glaze (optional)

Ingredients

  • 1/4 cup pure maple syrup
  • 3 tablespoons unsweetened cocoa powder
  • 1/16th teaspoon peppermint extract
  • 1/8 teaspoon fine sea salt
  • coconut strands
  • Pomegranate seeds

Method

  1. For the chocolate peppermint glaze, simply whisk the ingredients until smooth and drizzle over the top. It will take a few minutes because of all the cocoa powder.

  2. Garnish with coconut strands and pomegranates. Keep cupcakes in a sealed container to retain it’s moisture, at room temperature.

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Fermented Sourdough Sweet or Savoury Crepes

Ferment Crepe

Shelley and I shared these crepes first having some savour with beans and vegetables and then onto the yummy sweet ones with berries, mandarins and coconut yoghurt.   The uncooked batter can be stored in the fridge for 5 days if it lasts that long before using it up.  Just stir every few days to keep it fresh. It keeps fermenting just like a sourdough starter so if you don’t use it for 7 days remove it from the fridge, add some flour, water, stir and return it to the fridge where it should last another few days.

Ingredients

  • ½ cup oat flour
  • 2 cups sorghum or besan (chickpea) flour
  • 1/2 teaspoon salt (omit if using Miso)
  • 1 Tbsp maple syrup
  •  2 tablespoons flax egg*
  • 1 teaspoon chia seeds (optional)
  • 2 cups lukewarm water
  • 4 Tbsp sauerkraut juice or 1 Tbsp miso (this will help the batter ferment faster) optional

Method

  1. Combine the dry ingredients in a large bowl.
  2. Add the water and juice or miso and flax egg* stirring to make a batter.
  3. Cover tightly. If you fail to wrap it tightly it will partially dry and will not work as well.
  4. Set aside in a warm place.  Stir daily until bubbles appear. Usually ready after sitting aside overnight unless it very cold outside, then plan for another day.
  5. Place a small frying pan or skillet (for which you have a lid) on medium-high heat until it is warm. Oil pan.
  6. Using a measuring cup, pour ½ – ⅔ cup of batter into the centre of the pan. Quickly pick the pan up and move it to distribute the batter. Cover with lid and cook until bubbles appear then turn over and cook a few minutes longer. Repeat.
  7. Fill with your favourite filling-  fruit,  mandarins, apples, pears, dried fruit, coconut yoghurt, or leftover veg, tofu, beans, potatoes, hummus, and of course some ferments.

Flax Egg*

2 Tbsp. flaxseed meal (ground raw flaxseed) and 3-4  Tbsp. water

Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1-2 eggs

It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does

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Beatrix’s Blissful Summer Breeze

Shelley brought her delightful 11-week old daughter Beatrix over for lunch. She had mama’s milk and we had a lovely summer lunch followed by a dessert to honour her delightful presence.

Hope you enjoy it as much as we did. Served with coconut yoghurt it really hit the spot.

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Ingredients

  • 1 punnet organic strawberries
  • 4 Tablespoons agar- agar flakes
  • ½ cup organic apple juice
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

Coconut Layer

  • 2 Tablespoons agar- agar flakes
  • 1 tablespoon maple syrup
  • ½ cup apple juice
  • 2 cups coconut cream
  • 1 tablespoon arrowroot or kudzu
  • 1 tablespoon water
  • Berry Topping
  • 1 punnet organic blueberries
  • a few leftover strawberries
  • 1 tablespoon kudzu or arrowroot
  • 1 tablespoon water
  • 1 tablespoon maple syrup
  • Chopped dates and almonds
  • Coconut yoghurt (optional)

 

Method

  1. Puree all but 4 strawberries till creamy.
  2. Agar, juice water maple syrup into a saucepan and bring to the boil. Lower heat till agar has dissolved. Add the strawberry puree and vanilla. Remove from the heat and put into a mold.
  3. Combine agar-agar, maple syrup, juice together. Cook till the agar dissolves. Add the coconut cream.
  4. Dissolve the kudzu in the water and stir into the coconut mixture and cook till thickened.
  5. Cool for a few minutes until both mixtures are the same temperature. Add the coconut mixture slowly to the strawberry layer. Set aside at room temperature or for a quick result refrigerate.

 

6. Put the blueberries and the reserved strawberries in a saucepan and warm. Dissolve the kudzu in the water and maple syrup, add it to the blueberry-strawberry mixture and bring to the boil. Remove from heat.

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  1. Serve with the blueberry and strawberry topping,  yoghurt,  dates and almonds,

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Buckwheat Pancakes with Coconut Whip Cream

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Why not put a ferment like miso in your pancakes to make them more yummy and lighter.  Filled with healthy probiotics- those lovely microorganisms will nourish your gut and boost your immune system and are sugar-free.

INGREDIENTS 

 

 

  • 1 teaspoon Shiro unpasteurized fermented miso
  • 1 cup finely chopped banana
  • 1 cup buckwheat flour
  • 1/2 cup brown rice flour or ground almonds
  • 2 tablespoons arrowroot or sago powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea or Himalayan salt
  • 1 ½ cups or more almond or soy milk
  • 2 tablespoons ground flax or chia seeds
  • ¼ cup applesauce (optional)

Filling

  • Bananas
  • Strawberries or other berries
  • Pomegranate seeds
  • Coconut Yoghurt

 

METHOD

  1. Blend the miso and banana until creamy and smooth, then place into a large bowl. Now whisk in the rest of the dry ingredients ( buckwheat flour, rice flour, arrowroot, baking powder, salt, and cinnamon).
  2.  In a medium bowl, whisk together the plant milk and ground flax or chia seeds. Set aside for 5-10 minutes. Pour this onto the dry ingredients and whisk the batter until no lumps remain. (Adjust liquid content as needed) You can set this aside for a few minutes or hours. It will just keep fermenting.
  3. Heat a skillet and then lightly oil it. Scoop a heaping 1/3 – 1/2 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until some bubbles appear and the edge looks darker in colour and firmer.

5. Flip and cook for another couple minutes until lightly golden. Adjust heat as needed. Repeat for the other crepes.

6. Stack and serve with Coconut yoghurt or Coconut Whipped Cream* and fresh chopped berries or simply serve with pure maple syrup.

 

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TIPS

If using frozen blueberries, thaw first and drain excess liquid.

If at any time your batter is too thick or if you want thinner pancakes, simply thin it out with plant-based milk.

Coconut Whip Cream

Ingredients

 

  • 11 can full-fat coconut milk, refrigerated upside-down for 24 hours
  • 1-tablespoon arrowroot flour
  • 1-tablespoon maple syrup
  • ½-1 teaspoon pure vanilla extract

 

METHOD

1. Open the can of coconut milk from the bottom and scoop the layer of white, fatty goodness into a mixing bowl (save the coconut water for a curry or drink.)

2. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Add the maple syrup and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.

3. Whipped cream is best served immediately, but can be stored in an airtight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.

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