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Gluten Free Pound Cake

GLUTEN FREE POUND CAKE
Adapted from the Paula Deen Southwest Georgia Pound Cake

Gluten Free Pound Cake

Gluten Free Pound Cake

I posted Paula Deen’s Southwest Georgia Pound Cake recipe way back in June 2013.  That particular recipe is the most popular on my blog!  Well, since that time, as you know, I have gone gluten free, and yes, I’m missing out on some goodies!  That has now begun to change and my first attempt was changing Paula’s pound cake recipe.  Sorry, Paula, had to be done.  In my book her Southwest Georgia Pound Cake is THEE Best!  And believe it or not, the change was easy, my first attempt and it worked.  I served this cake with strawberries and fresh whipped, whipped cream for my hubbies birthday dinner, this past Tuesday night.  After everyone had a slice and tried it and said it was good, I then dropped the bomb on them and told them it was gluten free!

Ha, that’s how you have to do it, let them eat it first, get the reviews, then let them know what their eating!  Well, they were all pleasantly surprised and I was told not to change a thing in the recipe!  So here ya go, my Gluten Free Southwest Georgia Pound Cake!  Paula can still have all the credit, I only changed the flour.

Here’s the recipe, make it and enjoy!

Ingredients 

2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose gluten free flour ( I use: Betty Crocker Gluten Free Rice Flour blend )
6   eggs
3 cup sugar
2   sticks butter, softened

Directions

 Generously grease and flour a 10-inch bundt pan (I use the Betty Crocker Gluten Free Rice Flour blend also to coat the pan)

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

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Easter Dinner 2015! with recipes!

HAPPY EASTER!

Easter-HeLives-small

“Jesus, remember me when you come into your kingdom. 43 Jesus answered him, “Truly I tell you, today you will be with me in paradise.” Luke 23: 42 & 43

Well, Happy Easter Everyone!  Today is Easter, Resurrection Sunday, the day Christ rose from the grave.  A very important day for all Christians.  That’s all I’m going to say, if you have any questions about Easter, just ask.

We had our Easter Dinner last night, Easter Eve.  That’s when the whole family was able to get together.  What ever works. As long as I can have my whole family together, I’m a happy camper.  There were 11 of us, should be 12 but our granddaughter couldn’t be with us this year.  This is my dad’s 91st Easter!  In sorting through stuff a week ago I came across my mom’s Platzgraff dish set, very old.  My mom has been with Jesus for almost 10 years now and these dishes have been packed away since then.  So, when we came across them, we brought them into the house to see exactly what was in there.  Funny thing, there were enough for 11 place settings!  So, they were our Easter dishes this year.

1 Easter Dinner 2015 3 Easter Dinner 2 Easter Dinner

Our menu: I made, Deviled Eggs & Avocado (recipe below), Cream of Asparagus Soup (recipe below), Mashed Sweet Potatoes, Mashed White Potatoes, Leg of Lamb (recipe below) and Stuffed Peep Cake (recipe below).  My daughter in law, Abby made Corn Casserole & Cherry Cheesecake and my daughter in law, Val made Ham (she’s our designated Ham person, she just makes the best ham.  It’s the Love she puts into it according to our grandson Tyler.  I’m sure he’s right) and she made some cookies also.  Both our daughter in laws are very good in the kitchen, as well our our daughter, so I know my sons & son in law are very well taken care of! 😉

Below are my ‘recipes’.  The Stuffed Peep Cake will have a video attached that I found on Facebook I believe.  I will also post my pics and my cake recipe.  I made mine gluten free, its a new recipe and its definitely a keeper!

Oh, before I forget, my daughter, MaLinda, is now a Pampered Chef consultant, so now I’m beginning to use some of their products in my food prep and baking.  Also, my girlfriend, Pam, is now a Wildtree consultant and has me testing out some of her products.  I must say, I’m thoroughly enjoying testing stuff!

Okay, here we go!

DEVILED EGGS & AVOCADO
(these would be great to have, if your having a Green Eggs & Ham meal)

8 deviled egg and avocado complete 1 avocados 2 egg and avocado 4 mayo and spices 3 add sweet relish 5 cream mixture 6 pipe the mixture 7 deviled egg and avocado

Ingredients: 2 ripe avocados, 18 hardboiled eggs, Wildtree Dill Dip Blend, Sweet Pickle Relish, Spicy Brown Mustard (which I forgot! and you do need it)

Okay, simply put.  Peel your hard boiled eggs, I hard boiled mine the day before.  Cut your hard boiled eggs in half, length wise.  Take the yolk out and put in a mixing bow, place the white part on a deviled egg tray and set aside.  Along with the egg yolk, add your avocados, sweet relish, mustard and seasonings.  Mix with mixer or food processor until smooth.  You can spoon into your eggs or use a icing bag and pipe the mixture into your egg whites.  Its entirely up to you, I do it both ways, I had time this time, so I piped them.  Store in refrigerator until ready to serve.  And YES, they are green not yellow.

CREAM OF ASPARAGUS SOUP

5 yum 1 soup base 2 add zuchinni 3 add asparagus 4 cream of asparagus soup
Ingredients: 1 stalk of celery cut up, 1 large onion skinned & cut up, 1 pound of carrots, washed well & cut (I don’t skin them you loose too many nutrients, so I just scrub well), 4 cloves of garlic, smashed & skins removed, 2 red bell peppers, enough grape seed oil (or oil of your preference) to coat the bottom of the pot generously.  I use Mrs. Dash Garlic Blend, Salt & Pepper, for seasoning.  3 bunches of Asparagus washed well & cut (reserve 1/2 a bunch or more for the end) and 3 Green Zuchinni washed a cubed. 1 quart Heavy Cream. (If you want to omit the dairy, by all means do so, add your favorite milk, coconut, almond, whatever.  I’m sure the flavor might be a tad different but if you work with your spices, you should be okay, just take your time with spices, add a little at a time and keep tasting.  You’ll know when its right)

I use a big….huge…. soup pot, I really don’t know how much it holds, but I can feed a small army when I make soup.  What you see in the crock pot is only half of what I made.  I made this the day before and just put half in the crock pot to reheat.

So, what I did:

I put the grape seed oil in the pot, heated to almost med/high heat, a little more than medium heat.  Added the onion, garlic, celery, peppers & onion, sprinkled with a generous amount of salt, the Mrs. Dash garlic and some pepper.  Cooked till they were almost translucent. I then added water to fill about 3/4 of the pot, brought to a boil, then reduced to a simmer.  Simmer for a couple of hours.  After a few hours I added the zucchini and 2 1/2 bunches cut asparagus, possibly a little more water and more salt and spice if needed.  Bring back to a boil, then reduce to simmer again.  When the asparagus is soft, you can put the soup through a blender, or I use my immersion blender (if you don’t have one of these and you make a lot of soup, you should have one, makes life easy)  Once blended, add in heavy cream and the rest of the asparagus, taste to see if you need to add any more seasoning.  Once the asparagus is cooked the soup is ready.

LEG OF LAMB

4 leg of lamb 1 leg of lamb 2 leg of lamb 3 leg of lamb
I apologize for not having a photo of the whole cooked leg of lamb.  Everyone was here and I completely forgot.  Sorry.

Preheat oven to 375°

Ingredients used: Leg of Lamb approx. 8 lbs., Garlic powder parsley spice mix, Wildtree Mediterranean Spice Mix, Brown sugar and rosemary.

Make a dry rub using brown sugar (approx. 3/4 cup), garlic powder parsley spice mix (approx 1/4 cup), Wildtree Mediterranean Spice Mix (approx. 3 TBL) & dried rosemary (approx. 1 TBL).  I don’t measure, I just add spice, until it tastes and smells right.

Place lamb in a big roaster pan on a rack, fat side up.  Cut slits in the fat.  Apply dry rub to the underside, then to the top.  Bake at 375° for approx. 2 1/2 hrs, depending on how many pounds your cooking.  Cook till the internal temperature with a cooking thermometer reads 140°.  Bring it out of the oven and let it set for about 20n minutes, cut and serve.  I actually served this with nothing more, sometimes I make a balsamic reduction or just use garlic jam or mint jam.  It’s up to you.

STUFFED PEEPS  CAKE

13 stuffed peep cake

Before getting started watch this video:

Gluten Free Yellow Cake

1 stuffed peep cake 2 stuffed peep cake 3 stuffed peep cake 4 stuffed peep cake 5 stuffed peep cake

Ingredients for cake:
This recipe make 1 9″ x 13″ cake, so you need to make the 9″ x 13″ then you need to make a cake in a bowl like in the video, so you’ll have some mix left over to fill an 8″ x 8″ pan, which you’ll use for snacking on or cake balls or something.  We snacked on it!

Ingredients
  • 2 1/2 cups Betty Crocker Gluten Free Rice Flour blend
  • 1 tablespoon baking powder
  • 2 cups sugar
  • ⅔ cup butter, melted (or DF margarine)
  • 1½ cups almond milk (milk or rice milk)
  • 4 teaspoons pure vanilla extract
  • 4 egg whites (or 2 eggs), I used 2 eggs
 Directions
  1. Preheat oven to 350 degrees. Grease 9″ x 13″ pan.
  2. In a large bowl combine flour and sugar.
  3. Beat the egg whites.
  4. Add milk and melted butter.
  5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  6. Pour batter into  9 x 13 inch cake pan. Bake at 350 for 35 minutes.
  7. Place on a cooling rack to cool. Once cooled frost.

8 stuffed peep cake 6 stuffed peep cake 7 stuffed peep cake 9 stuffed peep cake 10 stuffed peep cake 11 stuffed peep cake 12 stuffed peep cake

To put the cake together watch the video.  It’s very easy.  I did not use the marshmallow cream icing, I used 7 minute frosting.  Worked well, of course didn’t look exactly like a peep but did taste like one!  So here’s my recipe for 7 minute frosting:

Ingredients
  • 1¼ cup sugar
  • ⅓ cup water
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla
 Instructions
  1. Place the sugar, water, egg whites and cream of tartar into a large glass bowl. Place the bowl over a pot of simmering water to create a makeshift double boiler. Make sure that the steam has a way to vent out.
  2. Beat with a handheld mixer on high until the meringue make peaks.
  3. Remove from the heat, add the vanilla and continue to whip until thicken and cooled.
  4. Frost your cake immediately with the frosting. If you leave the frosting, the top will dry out, if you have to leave the frosting, put a damp paper towel on top.

So there are my recipes! Enjoy!  Let me know if you make any!  This cake is amazing, my hubby loved it, my grandson loved the peeps inside.  I probably won’t ever make the stuffed peeps cake again, but the cake will definitely be my cake recipe from now on.

Paleo Caramel Brownies…my way

PALEO CARAMEL BROWNIES
my way…of course! 😉
adapted from Elana’s Pantry

9 yum

I’m sure I came across this recipe on Facebook, I’m not always looking for new recipes, but this one caught my interest and thought you might be interested to.  Since I’m always interested in health eating and sweets are sometimes hard to come by, I took a look at this recipe on Elana’s Pantry.

Okay, before we get started I want you know to know that I made this recipe twice and the recipes below are the final product.  If you want the original recipes you can click on the Elana’s Pantry links.  These were tested by my hubby and some family and the 2nd batch was the winner.  I also decided to use my ‘Perfect Brownie Pan Set (as seen on TV)‘  I must say, I do like the pan, its the cutter part I’m not in love with, I could easily throw that part out, its extremely hard to clean. So the second batch, my grandson suggested I leave it out and only cut the brownies with it after cooked, which I did, it was still hard to clean, but not as bad.  The 1st batch only filled half of the pan, the 2nd batch I doubled the recipe and it filled the pan.

This is a 3 part recipe, on Elana’s Pantry you have to click on 3 links for the 3 recipes, my altered recipes are all right below.

  1. Prepare and bake brownies (recipe below)
  2. Allow the Paleo Brownies to cool
  3. Drizzle with Vegan Caramel Sauce (recipe below) over the brownies, any left over caramel can be drizzled over the chocolate once it sets.
  4. Drizzle with Chocolate Ganache (recipe below) for my 2nd batch I didn’t drizzle the chocolate, pretty much iced them with it and they liked it better.
  5. Serve.  You can serve with ice cream, drizzle with melted peanut butter as my son did, whipped cream, etc.

brownie mix in pan baked brownies baked brownies completed brownies brownie 2nd batch yum

Paleo Brownies

  • 2 cup almond meal (the original recipe used almond flour which I didn’t have, but thinking it was going through the ninja I figured it would turn into flour.  It worked fine)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 8 ounces baking chocolate (100% cacao)
  • 16 dates pits removed (soak for about 15 minutes before using)
  • 6 large eggs
  • 1 cup coconut oil, melted
  • 1 teaspoon PURE Maple Syrup (or honey, agave or stevia)
  • 1 cup Enjoy Life – Semi Sweet Chocolate Mini Chips (Dairy-free, nut-free and soy-free)
  1. In a food processor (I used my NINJA), pulse together almond meal, salt and baking soda
  2. Pulse in squares of dark chocolate until the texture of coarse sand
  3. Pulse in dates until the texture of coarse sand
  4. Pulse in eggs
  5. Pulse in coconut oil and maple syrup until mixture is smooth
  6. Remove blade from processor, mix in chocolate chips with spatula
  7. Transfer mixture to a greased 9′ x 12 (I used my Perfect brownie pan)
  8. Mixture will be very thick, smooth with a spatula
  9. Bake at 350° for 18-22 minutes
  10. While cooling make the Caramel Sauce recipe and the Chocolate Ganache recipe, both below.

Vegan Caramel Sauce

  • ¾ cup coconut milk
  • ¾ cup coconut sugar
  • 2 tablespoons honey or coconut nectar (I used the coconut nectar)
  • ¼ cup coconut oil (no need to melt first)
  1. Place coconut milk fat, coconut sugar, and coconut nectar in a saucepan
  2. Bring to a boil, then reduce to a simmer
  3. Continue simmering for 10 minutes
  4. Allow caramel sauce to cool for 5 minutes
  5. Stir in coconut oil until completely dissolved

Chocolate Ganache

  • ¼ cup coconut milk
  • 2.5 ounces bittersweet dark chocolate chips
  1. Combine coconut milk and chocolate in a small saucepan
  2. Heat over very low heat
  3. Stir until melted
  4. Remove from heat
  5. Drizzle over ice cream, brownies or cake

Whats for lunch?? Avocado and Egg Salad Sandwiches!

AVOCADO & EGG SALAD SANDWICHES
adapted from Avocado Egg Salad by Two Peas & Their Pod

4 hard boiled eggs, chopped (of course mine are fresh from our free range chickens)
2 small avocados, pitted, peeled and diced
1-2 tablespoon quality mayonnaise
1 stalk chopped green onion
1/4 – 1/2 teaspoon dried cilantro
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

In a medium bowl, combine the hard boiled eggs, avocado and green onion.  In another bowl stir together the mayo, mustard, cilantro salt and pepper, add to avocado & egg mixture and gently stir.

Serving suggestions: Spread between two slices of bread or toasted bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it’s made.

I gave this to my hubby today for lunch, he’ll be working through dinner, so I know it doesn’t sound like much but this is what he had.  He said that he likes this better than regular egg salad!  Wow!  I’m amazed.  I truly never in my wildest dreams, ever thought that this man would like avocado!  And he does! ❤ How cool is that!?  Oh, in case your wondering, his is the regular and mine is the gluten free bread.  Yes, glutens & gluten frees can live in harmony.

So, make this and enjoy!  Let me know if you changed anything and how you like it.

God Bless

Dinner’s Ready! Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad (Gluten Free)

HIYASHI CHUKA, SAUTÉED SNOW PEAS & CRAB AVOCADO SALAD
(Gluten Free)

Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad

A couple days ago a friend of mine, Rachel posted a picture of a recipe she had made. She made a Kani Salad.  She didn’t post the recipe so I went off hunting on Pinterest.  Of course when your on Pinterest you know your going to be a while.  Once I started looking at the Kani Salad recipes, I also found some other recipes that sounded very interesting.  So, here are 2 that we had for dinner tonight.  My dear hubby says these are now in my top recipes ever, so they’re definitely keepers and will be great for company.

These aren’t hard recipes, most can be prepared ahead of time, oh, one thing, the pan that I cooked the shrimp in, I used it for the shrimp, the egg and the snow peas, using those fabulous drippings.  I suggest you do the same, less washing and great flavor!

So here we go, of course, I’ll give you links to the original recipes, because mine are adapted as usual! 😉

Hiyashi Chuka

Hiyashi Chuka
(Hiyashi Chuka (Cold Ramen) by Just One Cook Book)

Hiyashi Chuka ingredients ready to toast sesame seeds toasted sesame seeds mix dressing

Noodle Dressing
  • 6 Tbsp. soy sauce (gluten free, I used Coconut Aminos)
  • 4 Tbsp. sugar
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. roasted sesame seeds (toasted mine in a small pan on the stove, only takes a few quick minutes)
  • ¼ tsp. grated ginger

add egg mixture cooked eggs cooked egg ready to cut egg thin slice egg

For Shredded Egg Crepe
  • 2 eggs, beaten
  • 2 tsp. sugar
  • ¼ tsp. salt
  • I cooked the egg in the same pan that I cooked the shrimp in using the drippings

raw shrimp peeled deviened cooked shrimp save pan from shrimp thinly chop lettuce green onion and lettuce green onion and ramen

For toppings
  • 6 shrimps or more (I sautéed my shrimp in garlic & lemon grass infused olive oil.  I sprinkled my raw shrimp with Old Bay and Simply Asia spice mix)
  • 1 Japanese cucumber (1/2 English cucumber), julienned ( I used a reg. old cucumber, took the seeds out)
  • 1 head lettuce, shredded, I used romaine
  • 3 green onions (mix 1/2 into the lettuce and the other half into the noodles)
  • 1/2 red pepper
Other topping options:
  • shredded steamed chicken tender, blanched bean sprouts (blanched), wakame seaweed, nori seaweed strips, etc.

Gluten Free Ramen Noodlescook ramen noodles

Noodles

  • 2 Ramen Noodle squares (the box has 4)  Prepare as directed

layer ramen over lettuce Hiyashi Chuka

Put it all together:  Using a glass bowl, layer lettuce, then noodles, then arrange toppings.

Crab avocado salad

Crab & Avocado Salad
Adapted from Crab & Avocado Salad with Japanese Dressing

  • tablespoon rice wine vinegar 
  • drop sesame oil 
  • 1/2 cup quality mayonnaise
  • 1 can good quality lump crab meat 
  • teaspoon lime juice 
  • ripe  avocado 
  • green onions (chopped)
  • Simply Asian spice mix

ingredients dressing add dressing

Open crab and dump into a bowl, break apart gently. Dice green onion add to crab.  Dice avocado and put in another bowl, mix with lime juice, then add to crab meat.  Stir gently, I use my hands.  In another bowl add the rest of the ingredients, then add to the crab and gently stir.  The original recipe adds a few other ingredients some of which I didn’t have on hand and wasabi which I would love to add, but my hubby doesn’t like heat, so add it if you like, just be careful not to add too much.  The original recipe says to fill a ramekin with the mixture and un-molding it onto the plate, mine wouldn’t come out of the ramekin, so I used and ice cream scoop instead, much easier if you ask me.  I plated mine on a romaine leaf.

Served with a side of Sautéed Snow Peas

Snow Peas

The snow peas were sautéed in the same pan that the shrimp and eggs were prepared in.  I added some butter and a touch of sesame oil.  When the oil was hot enough I put the snow peas in, sprinkled with some salt and the Simply Asian spice mix.  When they were cooked I sprinkled with sesame seeds.  A very easy, delicious side.

If you have any questions about any of these recipes, or any suggestions, or see any mistakes, let me know.  I love hearing from you.

God Bless

Black Bean Salad with Creamy Avocado Dressing

BLACK BEAN SALAD with CREAMY AVOCADO DRESSING
adapted from Black Bean Salad with Creamy Avocado Cilantro Dressing

Black Bean Salad

Okay, I saw this recipe on Facebook yesterday and had most of the ingredients, the important ones I had, so decided to make it right away.  So, you can click on the above link to see the original recipe if you like.  Mine is below.  It was delish!

Ingredients:

  • 1 head Romaine lettuce, washed and chopped
  • 1-15 ounce can black beans rinsed & drained
  • 1 can whole corn kernel drained
  • 1 1/2 avocado, peeled, pitted and chopped (the original recipe calls for 1 avocado and 1/2 for the dressing, so what to do with the extra half, I added it to the salad)
  • 1 spring onion, chopped (white and green parts)
  • Creamy Avocado Cilantro Dressing
  • 1 cup unsweetened almond milk
  • ½ cup cilantro, chopped (I used dried, I didn’t have any fresh on hand)
  • ½ avocado, chopped
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ¼ teaspoon cumin

Directions:

For the Dressing:

Place all ingredients in a blender and process until smooth, scraping down the sides. Keep leftovers refrigerated for about 3 days.

For the salad:

Toss lettuce, black bean, corn, avocado, spring onion in a large bowl, drizzle with dressing and serve.

The original recipe calls for bell pepper which I did not have on hand, if I had it I would have used it.  I also might add some diced cucumber next time and possibly a little tomato.  Make it your way.  Use what you have on hand.  It is a salad after all. 😉  Enjoy!

Bacon Wrapped Meatloaf with Sweet Potato Hash Browns

BACON WRAPPED MEATLOAF with SWEET POTATO HASH BROWNS
(the meatloaf is gluten free, the hash browns are Paleo)
6Bacon Meatloaf Sweetpotato Hashbrowns

Okay, I have been wanting to make bacon wrapped meatloaf for a very long time.  Ever since I saw it on Diners, Drive-Inns & Dives and actually had it at the Standard Diner in Albuquerque NM thanks to the Triple D app ON THE ROAD.  You can never go wrong with using that app.  Anyway, since I’ve had it, I had to figure out how to make it, but for some reason, this was very intimidating to me, so it’s taken me a while to even think about making it.  Well, I did it!  I jumped out of my comfort zone and jumped into 2 pounds of ground meat! LOL!

There is no recipe 😉  just use what you normally use.  If you want to know what I used: ground meat 80/20 (flavor remember, fat makes flavor, plus your meatloaf won’t be dry.  I used gluten free bread crumbs, garlic powder, various spices (which changes every time I cook), an egg to hold it all together and I had some shredded sharp cheese mix opened in the fridge so I tossed that in.  That’s about it.  Hand mixed it all together, formed it into a loaf on a cookie tray with sides, then, wrapped it in bacon!  EASY PEASY!

Baked in a pre-heated 375° over for about an hour or so until bacon is browned.  You’ll know when its done.

1raw Meatloaf 2bacon wrapped meatloaf ready for oven 3baking meatloaf 4Bacon Meatloaf complete 5Meatloaf cut

Also, for a side dish for this dinner my good friend Lexi, gave me this Paleo Sweet Potato Hash Brown recipe she found on Pinterest.  Since I’m not Paleo I added bacon to the topping and bacon grease to the oil and next time I’ll add cheese.

1Mashed sweetpotato n butternut squash 2Eggs for hashbrowns 3batter for hashbrowns 4grated sweetpotato 5hashbrown mixture 6coconut oil bacon drippings 7frying hashbrowns 8Sweet Potato hashbrowns cooking 9Sweet potato hashbrowns 10Hash Browns topped

Ingredients
  1. 4 medium sweet potatoes
  2. 2 eggs, whisked ( got a double yolkier on my 2nd egg thats why there are 3 yolks)
  3. 1/2 cup almond flour
  4. 2 teaspoons sea salt
  5. 1/4 cup green onions, chopped (plus some for garnish)
  6. 1/4 cup coconut oil (I had some bacon grease left in the pan from cooking the extra bacon not used on the meatloaf, so I added the coconut oil to it.  Just added flavor 🙂 )
Instructions
  1. 1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.(I actually had leftover mashed sweet potatoes/butternut squash in the fridge so I used them)
  2. 2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
  3. 3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes(I used my grater on my Kitchen Ade Stand Mixer), add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
  4. 4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato “cakes” in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
  5. 5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!