Low Carb Cauliflower Hash Browns

INGREDIENTS:

2 cups frozen caulirice steamed
1/3 cup almond flour
1 egg - lightly beaten
Salt and pepper to taste
1/4 cup parmesan cheese or Nutritional yeast (if subbing out cheese add a tbsp more of almond flour to help bind + 2 tsp onion or garlic powder to help develop umami flavor)

DIRECTIONS:

1.Steam caulirice until tender
2.Place in bowl with cheesecloth, kitchen towel or paper towel and squeeze excess water out of rice.
3.Mix together spices, caulirice, cheese or nutritional yeast and almond flour.
4.Add beaten egg to mixture and stir until everything combines.
5. Pre-Heat pan & add high heat oil. (I prefer avocado oil) .
6. Make large meatball size rounds of the mixture and smash in skillet with spatula.
7.Cook on medium heat until brown and crispy about 3-4 minutes per side.

NOTES:
You can make these in bulk and freeze them if you use fresh caulirice(not previously frozen)
Simply follow cooking instructions and let cool at room temp until no warmth is felt.
Freeze on sheet tray spaced out then place in freezer safe container or baggy.
Reheat in oven at 375 F until hot throughout.

Paleo (& Vegan) 1-Bowl Donuts

This recipe is a VERY FAST and easy 1 BOWL RECIPE! It is naturally nut free, grain free, can be sugar free and made egg free easily. If you are looking for a great cheap donut mold that can even be microwaved using your favorite mug cake recipes here is the link to the exact one I bring with me to all of my clients houses!

Wilton Non-stick 6-Cavity Silicone Donut Baking Pan Set, 2-Count

RECIPE
Makes 6 donuts in linked Wilton Silicon Donut Mold

INGREDIENTS:

1 cup pumpkin puree

2 medium eggs OR SUB 2 Bobs Red Mill Egg Replacer *Eggs

1/2 cup Maple Syrup/Honey or Low Carb Sweetener of choice! (add 1 tbsp granulated low carb sweetener if keto)

1 tsp Vanilla Extract

1 Tsp Baking Soda

1/2 cup Coconut Flour

1/2 tsp salt

FOR PUMPKIN SPICES DONUTS- 2 tsp pumpkin pie spice + 1 tsp cinnamon

FOR CHOCOLATE DONUTS- Add 1 tbsp cacao or cocoa powder

FOR HONEY CHOCOLATE GRAHAM DONUTS- Use honey as your only sweetener with the added cocoa powder.

DIRECTIONS:

1.If using egg replacer follow instructions on package to prepare your 'eggs'.
2.Mix all liquid ingredients together.
3.Scoop coconut flour onto wet ingredients.
4.Add baking soda and spices then whisk from the top down into wet ingredients.
5.Let mixture sit for a couple minutes. If you haven't worked with coconut flour you will see how much is absorbs liquid after you let this sit.
6.Grab a ziploc baggy or piping bag and trim the corner to match the width of your donut ring inside mold.
7.Grease molds and scoop mixture into your baggy.
8.Pipe into molds until mixture is a little bit taller than the mold when filled.
9.Bake at 350 F for 12-15 minutes or until they are firm to the touch.

Toppings/Glazes:
ALLERGEN FRIENDLY IDEA
If not avoiding sugar I love using Enjoy Life Chips simply melted with no added oil and spreading this mixture on top like a chocolate glaze.
Enjoy Life Chips are TOP 8 ALLERGEN FREE.

KETO IDEAS
Lilly's Chocolate baking bars are great chopped up and melted with a tsp of coconut oil and spread on top for KETO Chocolate Donuts.

Plain Pumpkin Donuts are great with 4 oz melted cream cheese mixed with 1 oz melted butter and 1-2 tbsp powdered Erythritol or Monkfruit and a dash of vanilla for KETO or regular powdered sweetener if that's not a focus for you.

PALEO IDEA
For a creamy dairy free glaze on the Pumpkin Spice Version of this recipe you can simply melted a good quality coconut butter with a dash of salt, cinnamon and vanilla and drizzle over donuts.

NOTES:
I have not tried this recipe with a flax or gelatin egg. This would help you make this recipe Auto Immune Protocol complaint or avoid the ingredients that are in the Bob's red mill egg replacer. Please let me know in the comments if you try these substitutes!