These golden beauties are as delicious as they look. I've added Cauliflower Tots my favorite "comfort food" list.
What You'll Need:
What To Do Next:
1.) Preheat the oven to 400°F.
2.) Line a baking sheet with parchment paper and coat with a thin layer of oil and set aside.
3.) In the working bowl of your food processor (using an s-blade) or blender. Blend all the ingredients together.until thoroughly combined. (The mixture should be roughly the consistency of "gritty" mashed potatoes.)
4.) Scoop about one and a half tablespoons of mix and gently press between your hands to form a tater tot shape. Wash your hands between every tot to prevent sticking. Place the tots on the baking sheet, evenly spaced.
5.) Bake the tots for about 20 minutes or until golden brown.
6.) Serve with hot sauce, if desired.
I love food and I love to eat! Unfortunately, the older I get the more food allergies I develop. I love potato salad but I can't eat potato salad until now. Fortunately, I found this recipe on the Plant Paradox website. It's delicious satisfying and packs a crunch (due to celery and red onions). It's the ultimate healhy comfort food".
What You'll Need
What You Do Next:
As you know, my favorite pastime, off the mat, is cooking. I search the nebulous internet for delicious gut healthy, gluten-free, grain-free, dairy-free, lectin-free meals and desserts I can tryout and share with you. Sometimes, I like to find not-so-healthy recipes and convert them to delicious, high protein & fiber rich healthy meals.
Today, I struck gold! I found this delicious keto friendly, lectin-free recipe in the Plant Paradox Cook Book. I hope you enjoy it as much as I do.
1 cup of unsweetened (full fat) coconut milk
1/2 cup of avocado oil
1 teaspoon of iodized sea salt
2 cups of cassava flour
2 large omega-3 or pastured eggs or Vegan Eggs
1 cup of nutritional yeast
1.) Preheat your oven to 450 f.
2.) Line 2 baking sheets with parchment paper or use silicone baking mats.
3.) Place milk, oil. an salt in a medium sauce pan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat when big bubbles start to form.
4.) Add the cassava flour to the saucepan and stir with a spoon until mixture is well combined. A gelatinous dough will begin to form.
5.) Place dough in a mixer or beat by hand (that's a 10 -15 minute workout by hand) until the dough appears smooth and is cool enough that you can touch it comfortably.
6.) Add in the eggs (one at a time). Make sure the 1st egg is fully incorporated into the dough before you add in the second egg.
7.) Add in nutritional yeast. The dough will be sticky. The texture will be softer than cookie dough but stiffer than cake batter.
8.) Scoop the dough with a small ice cream scoop and place on the baking sheets, space them evenly. (approx. 12 per sheet). Dip ice cream scoop in a bowl of water between scoops to keep dough form sticking,
9.)Place baking sheet in the oven and reduce heat to 350 f. Bake for 15 minutes, then rotate the baking sheets.
10.) Bake for an additional 10 to 15 minutes, until bread is golden. Remove from oven and cool for a few minutes before serving.
This bread is high in gut healthy resistant starch. Contains healthy fats and 12.6 grams of protien.
A fitness junkie from birth, Michele was destined to make exercise and healthy living her life's passion. For over 25 years, Michele has motivated many as a personal trainer, healed hundreds as a massage therapist, transformed thousands as a Pilates instructor, captivated countless as a Kettlebell competitor/coach and soothed the souls of several as a Birthing Doula. With an eye toward adventure and a lust for travel and all things active, Michele can't wait to take on the next 20 years.