Gluten Free Latkes Four Ways
Gluten Free Latkes Four Ways to kick off the festival of lights.
A spin on the traditional white potato, adding a variation with sweet potato, carrot and beet. You'll love it a latke!
Sending joy and light for the first night of Hanukkah!
Why you should eat more root vegetables
When it comes to nutrient-dense carbs, root veggies are the way to go. Vegetables like sweet potatoes, carrots, beets, and russet potatoes are not only delicious, but they are packed with vitamins, minerals, phytochemicals, and fiber. Root vegetables are very fibrous which can help keep our guts happy thanks to their prebiotic properties. They are packed with antioxidants that help to alleviate inflammation in the body, including restoring microbiome balance and improved overall health. Now that’s something worth “Rooting” about.
- 1 medium sized russet potato
- 1 medium sized beet
- 1/2 large sweet potato
- 2 medium carrots
- 10 tbsp aquafaba, whipped
- 1/4 cup oat milk
- 4 tbsp chickpea flour
- 2 tsp salt
- 1 tsp ground pepper
- 1 tsp garlic powder
- 3 tbsp all purpose gluten free flour
- 2 tbsp ground flax
- Oil of choice for frying
- 1 green onions, chopped
- Rawcology Smoky Cheeze Coconut Chips, to top
- Grate the vegetables one at a time starting with the russets, followed by the sweet potatoes, then the carrots, and lastly the beets. Wrap the veggies individually with cheesecloth and squeeze out as much water as possible. Place in individual bowls.
- Whisk the aquafaba until it thickens and add oat milk, chickpea flour, all purpose gluten free flour, salt, cracked pepper, garlic powder and flax. Stir to combine.
- Split the liquid evenly over each bowl of veggies. Use hands to thoroughly coat and form into patties.
- Heat oil in a large sided pan over medium high heat. Gently place latke into the oil. Fry on both sides until golden brown. Transfer to a wire rack with paper towel to drain any excess oil.
- Serve with coconut kefir and top with chopped green onions and Smoky Cheeze Coconut Chips.