- \n
- 2 zucchini<\/li>\n
- 2 carrots<\/li>\n
- 3 eggs<\/li>\n
- 1\/4 – 1\/2c of almond flour<\/li>\n
- Oil to cook in (I use 1\/2 coconut 1\/2 grape seed)<\/li>\n
- A large pan<\/li>\n
- Spatula<\/li>\n
- Cooling rack lined with paper towels<\/li>\n
- Shredder or food processor with shredder blade<\/li>\n
- Ice cream scooper or tablespoon<\/li>\n<\/ul>\n
How you do it: <\/u><\/strong><\/p>\n
- \n
- Shred up the veggies however you like. If you are using a shredder, like, by hand, use the larger side.<\/li>\n
- Dump the shredded veggies into a large mixing bowl. If you have the time and feel like doing it, you can put the veggies into a cheese cloth and squeeze out the moisture. I never do and they always seem to turn out a-ok. <\/li>\n
- Crack the 3 eggs into the veggies and mix. <\/li>\n
- Add 1\/4c of the almond flour, mix, then check it. Is it still really wet? Add some more if so. You want it to where it will hold together. <\/li>\n
- **Do no season at this point as it will just turn it into a watery mess as the salt will draw moisture out of the veggies. Wait until later.**<\/li>\n
- Get your large pan going over medium heat. Get about 1\/4″ of oil in the pan. Let it heat for a good 2 minutes or so (depending on how thick your cookware is, you might wait less or more). <\/li>\n
- Using an ice cream scooper or table spoon, get a blob of the mixture and put it in the pan. Flatten it with the spatula. Don’t crowd them.<\/li>\n
- Cook for about 2 minutes on each side or until goldeny brown. Yum!<\/li>\n
- Remove from pan and place on your draining station. <\/li>\n
- Sprinkle with salt or whatever other spices you might like. <\/li>\n<\/ol>\n
Yield:<\/u><\/strong> This should make about 18, give or take a few. <\/p>\n
These will keep for about a week in the fridge and are great with breakfasts to get some extra veggies in. You can also do use another root vegetable combination that you might find appealing. <\/p>\n
If you are interested in nutritional data on these, here’s what they look like<\/a>, but keep in mind that I didn’t know how to accurately represent how much of the cooking fat made it in, so I would guess they would be slightly higher in fat than this site indicates. <\/p>\n
Here’s what the finished product looks like: <\/p>\n
![\"veggiecakes\"](\"http:\/\/blog.familyofgoldsteins.com\/wp-content\/uploads\/2011\/01\/veggiecakes_thumb.jpg\" "\\"veggiecakes\\"")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"