If you follow me on Instagram, you see that every bowl of soup I eat has one of these slices wedged in the corner.
It’s just a tiny bit addicting….ahhh! Like I need anything else to dream about besides chocolate!
Speaking of chocolate…you know how when you make brownies and you eat the edges first? I love the gooey parts but also the crunch of the sides…Well, this flatbread is crunchy everywhere. Which makes it that much more awesome.
I love this flatbread for a couple of reasons:
It is SO SIMPLE to make
It uses common pantry items
It cooks in under 15 minutes
Just. Try. It.
Adjust to your taste. I first heard of this kind of method on my favorite blog Oh She Glows. But I of course had to make my own adjustments to make it gluten free and refined sugar free. BUT you can always sub regular whole wheat flour for gluten free blend, butter for coconut oil, and regular sugar for coconut sugar!
I must admit I had never eaten cauliflower until about a year ago (You’re seeing a pattern here). And I’m thirty. I know, it’s kind of crazy, but honestly, it was a little weird to me. And chalky. And not broccoli. I LOVE broccoli.
But my curiosity got the best of me, and I went for it. Cauliflower “rice,” cauliflower “potatoes,” and my favorite, roasted cauliflower and chickpeas with a mustard dressing.
I was diggin’ it. And diggin’ in.
Then football season came around, and I kept seeing those buffalo cauliflower wings all over social media. I had no idea I missed chicken wings until I saw those suckers. We’ve perfected this recipe by now, but along the way, I saw this concept for the tater tots.
I’ve made them a couple of times to get them where we like them (and to make some adjustments for allergies/intolerances). Last time I made them, I sat on that couch, chewing slowly, absolutely flabbergasted that there wasn’t actual cheese in these things. If you’re dairy free, you know these moments don’t come often, but when they do, relish in them. Remember them. Love them.
So here’s our version–they are perfect as a side to a burger (veggie or with meat!) or as an appetizer for a get together! Don’t forget to serve it with the Buffalo Thousand Island sauce 🙂
1 "flax egg" (mix 1 Tablespoon of ground flaxseed and 3 Tablespoons of water in a small bowl and set aside for 5 minutes)
½ cup onion, peeled & diced
3 T fresh parsley, chopped finely
¼ cup Nutritional Yeast (found at health food store)
¼ cup buffalo sauce (like Frank's)
½ cup breadcrumbs
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon pepper
gluten free flour (or flour) blend for dusting
2 tablespoons grapeseed oil
Buffalo Thousand Island Sauce:
¼ cup Vegenaise or other vegan mayo
2 Tablespoons organic ketchup
1 teaspoon mustard
1 teaspoon hot sauce
Preheat oven to 400 degrees.
After you've steamed the cauliflower, chop as finely as you can. You can pulse in a food processor, but you don't want it to become mushy. (alternate would be to buy riced cauliflower)
Put chopped cauliflower in a thin kitchen towel and squeeze as much water out of it as you can.
Put all tater tot ingredients in a medium mixing bowl, and stir well.
Heat the oil in a frying pan.
Meanwhile, put a small ball (about a tablespoon) of dough in your hands and form a tater tot. Put a little bit of water on your hands if mixture sticks to you--that will help! Sprinkle or roll tater tot in the gluten free flour blend.
Place in the frying pan and fry for about 4-5 minutes, flipping halfway. You want the outside to be golden brown, and starting to harden.
Place on a greased cookie sheet and bake for 10 minutes.
Flip the tater tots and bake 7-10 more minutes, bumping the heat to BROIL for the last few minutes. Watch carefully that they don't burn or get too brown.
Serve warm with Buffalo Thousand Island Sauce or ketchup. Enjoy!
The South Carolina heat is definitely moving in. It’s the “I’m standing still outside, and I’m pouring sweat” kind of summer so far. And I have a feeling it’ll be around for a while.
So, we might as well get used to it, have some friends over for a cookout, and eat things like watermelon and berry cobbler.
Except for my husband–he won’t eat watermelon. Serious question, who doesn’t like watermelon?
In my book, it’s almost like the symbol of summer, and I’m the only one in my house who eats it. Hey, at least I don’t feel so bad when I eat a whole watermelon by myself. Quite a different feeling than the bag of chips 🙂
This recipe is adapted from one of my favorite cookbooks, Forks Over Knives. I made some adjustments to make it fit what we normally have on hand, and the taste we prefer.
I hope this makes your summer cookout a little nostalgic–but without all the bad stuff.
There’s just something about that sweet and savory combination that satisfies our taste buds. It’s probably why I used to follow my Wendy’s Fry with a Frosty. (Ok, ok, stop drooling. If you need a Frosty fix, try something like our Chocolate Milkshake).
This Mango & Black Bean Salsa is light & fresh and can be served as a topping for burritos, tacos, or salads OR would make a fabulous dip on its own as an appetizer.
You’ll love it because it uses simple, inexpensive ingredients, and doesn’t have to be cooked 🙂
I can picture this beautifully at a summer picnic or potluck!
A note about cilantro: I really don’t like a ton of cilantro on anything. I don’t LOVE the taste, but I like it. So in my recipes, I tend to do just a little sprinkle. BUT if you love the taste, you can always up it. For this recipe, I only used 1 Tablespoon chopped, but feel free to add as much as you like, up to about 1/4 cup or so!
I’ve been teasing you for a while with this recipe, and it’s finally here. This is one to put on the list THIS week. Don’t wait!
This recipe is one that you really won’t believe. Almond Butter is the feature of this recipe, and it contains no flour (of any kind), no eggs, no oil, or no dairy. It’s simply unbelievable!
Next time you need a sweet treat or need to take a dessert to a function, this is the one. It’s “traditional” enough for those who aren’t concerned about clean eating, and they’ll never know how you made them 😉
We use these Enjoy Life Mega Chunks in this recipe because we like the texture here, and they are free of the top 8 allergens. They are amazingly good, but if you prefer, you can use some dark chocolate instead (70% or higher).
I served these at our Super Bowl Party this weekend, and they were a huge hit!
1 flax egg (mix one T of ground flaxseed with 3 T of water, set aside for five minutes)
⅓ cup honey (preferably local--see note)
½ t baking soda
¼ t sea salt
½ cup Enjoy Life chocolate chips (I used the chunks)
Preheat oven to 350 degrees & grease an 8 x 8 pan (see note)
Combine almond butter, flax egg, and honey and stir to combine.
Add baking soda and sea salt and mix well.
Fold in chocolate chips.
Pour batter in greased pan and use a spatula to spread it out to the corners.
Place in oven and bake for 20-22 minutes, or until the top is golden brown and edges are firm.
Allow to cool for about 10 minutes before cutting.
1. Since coconut oil has a consistency like shortening, I use that to grease the pan. I dab a little on a paper towel and rub the pan until well coated. 2. If you are vegan, agave will substitute just fine in this recipe!