Super Easy Maple Pecan Pie From Scratch – With NO Corn Syrup

Cakes and Cookies

It’s been a looooooong long while since I last posted, I know. Life just became a bit more complicated in the past few months.

We were supposed to have my sister take care of my baby girl for 6 months, which fell through and put us all in a swirl of hectic searches for a daycare and then from daycare the road to every. single. sickness was very short. So I spent a lot of time at home with a sick child trying to juggle everything else around me, and THAT was hard!

So you’ll have to excuse me for being MIA lately, I’ve been simply trying to survive. And when I’m on survival mode I’m not only lacking time, I also lack inspiration. Add the grim wintery scenery outside my winter and you got yourself a perfectly good reason to have zero time to blog, right?

But anyways, I’m trying to get back on my feet now and lately celebrated my son’s birthday. But of course, there’s never just an ordinary cake.

He was born on Pi day (March 14th) which only made perfectly good sense when he asked me for a PIE for his birthday. I agreed and told him to choose one; the winner was Pecan Pie.

Now I have to admit, I’ve never made pecan pie. Never had to. So this whole thing was new to me.

A quick search on Google gave me quite a few recipes but every single one of them had a major problem, they all had corn syrup in them.

Why? why use this highly processed, super unhealthy ingredient in a perfectly good pecan pie?

I searched and searched and finally shared my frustration with my husband, who very quickly solved my problem; “they use corn syrup to thicken the pecan mix and glue it all together, just use something that could do that”. YES – why didn’t I think of that? oh yeah…did I mention I’m just getting back on the horse of inspiration? ๐Ÿ™‚ so I played around with some recipes and finally got it! The perfect, easy, delicious Maple Pecan Pie.

Using maple and NOT corn syrup, making the pie dough from scratch and NOT having to refrigerate for a few hours. It all turned out so so easy to make. And needless to say my son was very pleased. So was I and so was everyone else, who devoured the pie within the next 24 hours.

So worth it!

Maple Pecan Pie With No Corn Syrup

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Super Easy Maple Pecan Pie From Scratch - With NO Corn Syrup
Author: 
Recipe type: Dessert
Cuisine: Pie
Prep time: 
Cook time: 
Total time: 
 
Amazing Maple Pecan Pie, using maple syrup and omitting the dreadful corn syrup. Make this great maple pecan pie from scratch in no time.
Ingredients
For the pie crust:
  • 100gr Cold Butter - Grated or cut into small pieces for easy mixing
  • ¾ Cup Powdered Sugar
  • 1 Egg
  • 300gr All Purpose Flour
  • 1-2 Tbsp Cold Water (Optional)
For the Maple Pecan Filling:
  • ½ Cup + 2 Tbsp Maple Syrup
  • ½ Cup Brown Sugar
  • 50gr Butter
  • 1 Egg
  • 150gr Pecans - Broken in half or quarters
  • 1 Tbsp Milk
Instructions
  1. Mix all the crust ingredients in a stand mixer on medium speed. If the dough comes out too crumbly, slowly ad in 1 Tbsp cold water and add more if required until you get a soft non sticky ball of dough.
  2. Wrap the dough in plastic wrap and place in the fridge while you make the filling.
  3. Over medium-low heat, heat the maple, sugar and butter until it melts and you get a nice even brown liquid.
  4. Beat the egg with the milk and add slowly to the maple mix while stirring.
  5. Add in the pecans and mix until they are covered. Set aside.
  6. Remove the dough from the fridge and preheat oven to 375F/190C.
  7. Grease the pie pan with butter and dust with flour.
  8. Flatten the dough using a rolling pin and place on the pie pan, cutting off the extra dough on the edges to fit into the pan.
  9. Poke the dough with fork on the bottom and cover with foil.
  10. On the foil, place enough dry beans (or other legumes) to create enough weight to hold the dough down from puffing in the oven.
  11. Bake for about 15 minutes until the dough is starting to become light brown (it doesn't need to be fully baked).
  12. Remove from oven and remove foil and legumes. Instead, pour in the filling.
  13. Bake additional 15-20 minutes until the filling solidifies a bit.
  14. Remove from oven and let cool completely before serving.

Maple Pecan Pie With No Corn Syrup

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It’s been a looooooong long while since I last posted, I know. Life just became a bit more complicated in the past few months. We were supposed to have my sister take care of my baby girl for 6 months, which fell through and put us all in a swirl of hectic searches for a […]

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Sweet Honey Challah With Honey Glaze

Baked Goodies

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH!

But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? ๐Ÿ™‚ so I change things up, I add, I try, I create something a bit different and hopefully better.
If you’re one to be afraid of baking with yeast, please don’t be, just dare, what’s the worst that could happen?
So anyways, I mixed things up (pun intended ๐Ÿ˜‰ ) and poof! This honey challah was born.
I tried it before but I guess the quantities weren’t the best, but this time, oh…it came out divine!
The secret with yeast is to let it rise after you mix and knead and of course to mix/ knead enough for the gluten to perfect itself and the bread.
So yeah, enough chitchat, you just need this honey challah because I promise, it’s the only one you’ll want from now on.
Also, styling is optional ๐Ÿ˜‰ just play, have fun, enjoy the process and then eat the result.

I made this specific round Challah in my favorite Pyrex pan (Clickable link) as opposed to using a baking sheet. If you choose to make it look fancier in a Pyrex, just don’t forget to either layer with parchment paper or brush with oil and dust with flour prior to placing the dough on it.

Honey Challah

Sweet Honey Challah With Honey Glaze
Author: 
Recipe type: Bread
Cuisine: Jewish, Holiday
Prep time: 
Cook time: 
Total time: 
 
This honey challah with honey glaze is super soft with a hint of sweetness and a definite taste of"more". Perfect for holidays, occasions and really just when you feel like high quality bred.
Ingredients
  • 550 gr Flour
  • 4 Tbsp Honey
  • 1 Tbsp Dry Yeast
  • ¼ Cup Vegetable Oil
  • 1 Egg
  • 1 Cup Lukewarm Water
For the wash:
  • 1 Egg
  • 2 Tbsp water
For the honey glaze:
  • ¼ Cup Water
  • 2 Tbsp Honey
Instructions
  1. Place flour, honey, yeast, oil and egg in a stand mixer bowl and add ½ cup of the water.
  2. Mix on low speed and gradually add the remaining ½ cup water until you get a soft dough. It might be just a bit tacky which is fine.
  3. Cover the bowl with dough ball in it with plastic wrap and set aside to let rise. About 30-60 minutes depending on the room temp. The dough should double its size.
  4. Preheat oven to 185C or 350F
  5. Prepare baking sheet covered with parchment paper
  6. After dough doubled its size, pour the dough out to your work space and "deflate" by kneading well.
  7. Shape your Challah as desired and place on the baking sheet. Cover with clean kitchen towel and let rise for additional 30-40 mins.
  8. Prepare the egg wash by whisking egg with 2 Tbsp water.
  9. After about 30-40 mins, gently brush the egg wash onto the challah.
  10. Bake for 20-25 minutes. The Challah is ready when the bottom is browned and when gently tapping on it results in a hollow sound.
  11. About 10 minutes into the baking, prepare the honey glaze by bringing the honey and water to a gentle boil over medium heat while constantly stirring. The honey with dissolve into the water.
  12. Immediately when the Challah is out of the oven, brush it with the honey glaze and let cool.

Honey Challah

Honey Challah

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH! But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? ๐Ÿ™‚ so I change things up, I add, I try, […]

Read More

Pumpkin Spice Mini Meringues

Cakes and Cookies

Fall is here and will soon make room for winter (noooooo) and along with its beautiful colours it also brings yummy flavours, especially when it’s chilli outside and I pass by a Starbucks drive thru ๐Ÿ˜Š You just gotta love those pumpkin spice lattes. But anyways… Back to our subject…fall brings Thanksgiving along and this year we had the pleasure of having some good friends over for a great dinner.

Among other things, I was in charge of dessert, so I made my famous chocolate cake and was looking to do something else, a snack-like dessert the kids would like and that will also use the fall flavours.

The easiest thing in the world was making these meringues! And while they were in the oven I had time to prepare the salads and side dishes. You can also make these a couple days ahead and keep in an airtight container and they are as fresh as can be.

I made my pumpkin spice from scratch and now I have leftovers for another batch or two of these meringues so yay!

Other than the ease of making these, there’s also a fun side to it because you get to choose the shape you pipe these into. I chose simple “roses” since I had a baby crawling up my legs while making these but if you’re not in a hurry the possibilities are endless ๐Ÿ˜Š

I tries a new squeeze pouch thing I have for meringues but ended up sticking to my good ol’ piping bag. If you have a good one stick to it, if you’re still looking for one, here’s mine (Clickable link).

The kids devoured these and the adults put up quite the competition too so I can definitely recommend these.

Mini pumpkin spice meringues

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Mini pumpkin spice meringues

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Pumpkin Spice Mini Meringues
Author: 
Recipe type: Dessert
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
 
Tiny meringues of pumpkin spice that melt in your mouth on a cool automn night, now that's something to look forward to
Ingredients
  • 2 Egg Whites
  • 6 Tbsp White Granulated Sugar
  • ¾ tsp Pumpkin Spice Mix
To make the Pumpkin Spice:
  • 1 tsp Ginger (spice- dried)
  • ½ tsp Nutmeg
  • ½ tsp All Spice
  • 2 Tbsp Cinnamon
Instructions
  1. Preheat oven to 120C (250F)
  2. Mix all the pumpkin spice ingredients together in a small container, seal with a lid and set aside.
  3. In a stand mixer bowl, place the egg whites and using the beater attachment start beating on high speed.
  4. Gradually add in the sugar and pumpkin spice mix while beating and continue beating get the white fluff/foam with stiff peaks. I usually stop the beating and try turning the bowl in the air, if the fluff moves/ almost leaks out then some additional beating in required. Total beating time would be about 5 mins.
  5. Pipe the meringues onto a parchment paper layered baking sheet.
  6. Bake in a preheated oven for about 3-4 hours.
  7. The meringues are ready when you can easily detach then from the parchment paper.

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Mini pumpkin spice meringues

Mini pumpkin spice meringues

Fall is here and will soon make room for winter (noooooo) and along with its beautiful colours it also brings yummy flavours, especially when it’s chilli outside and I pass by a Starbucks drive thru ๐Ÿ˜Š You just gotta love those pumpkin spice lattes. But anyways… Back to our subject…fall brings Thanksgiving along and this […]

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Egg Free Amazing Black Forest Cake

Cakes and Cookies

We celebrated my husband’s birthday this week, and one of his favorite cakes is the Black Forest Cake, alas I never made one, and with a toddler wrapped around my leg, it’s pretty obvious that I’m looking at easy solutions these days ๐Ÿ™‚

So I had a recipe for an egg free cake that is super soft and moist on it’s own, the nice thing about it is that you only need one bowl, so you can see how that worked perfectly for me. minimum ingredients, minimum effort, maximum resultsย  – sold!

After I made the cake, I had to make the topping which is whipped cream and of course the cherries. I only had frozen ones so I had to find a way to use what I have ๐Ÿ™‚ I made a cherry mix, added a bit of cherry liquor into it and I was done.

Building the cake was…well, a piece of cake.

I usually decorate and build my cakes on a simple cutting board or plate but this time I finally got to use my Cake Turntable, (clickable link) and let me tell you, it my my work so much easier and the process was way faster and convenient. So yeah, I think I’ll be using this turntable from now on, I can’t really think of a reason why I haven’t used it so far, I love it!

For the decor I used semi-sweet chocolate chips I had at home. I once tried making chocolate shavings but they ended up melting in my hand ๐Ÿ™‚ so this time I took the chocolate chips and processed them in my old pal the Chopper.(clickable link) I love my chopper, it’s been with me for 7 years now and never fails ๐Ÿ™‚ so I just chopped and ground chocolate chips in it and it made the perfect decoration for the sides of the cake.

Anyways, the cake turned out super good! it was moist on the inside and you could really feel the cherries mix with the cream, SO GOOD!

Needles to say that we didn’t even get the opportunity to share it, we finished it within 48 hours. I guess now’s a good time to start that diet…

Egg Free Amazing Black Forest Cake

Egg Free Amazing Black Forest Cake
Author: 
Recipe type: Dessert, Egg Free
Cuisine: Vegetarian, No Eggs, Dessert
Prep time: 
Cook time: 
Total time: 
 
This egg free black forest cake is one delicious, moist, full of flavor cake! The fact that it's egg free only allows so much more people to enjoy it,
Ingredients
For the cake:
  • 1½ Cups All Purpose Flour
  • 3 Tbsp. Cocoa Powder
  • ¾ Cup White Sugar
  • 1 tsp. Baking Soda
  • 1 tsp. White Wine Vinegar
  • 1 tsp. Vanilla Extract
  • 5 Tbsp. Vegetable Oil (not olive)
  • 1 Cup Warm Water
For the Cherry filling & topping:
  • 3 Cups Frozen Cherries (pitted of course)
  • ⅓ Cup Powdered Sugar
  • 1 Tbsp. Cornstarch
  • 2 Tbsp. Cherry Liquor (Optional but adds flavour)
For the Whipped Topping & Filling:
  • 2¼ Cups Whipping Cream (Heavy Cream)
  • 7 Tbsp. Powdered Sugar
For the decor:
  • ½ Cup Semi Sweet Chocolate Chips - Chopped or Ground
Instructions
  1. Prepare an 8.5" round spring form baking pan and layer with parchment paper. (I usually brush with oil and then the parchment paper sticks better to the base and the sides)
  2. Preheat oven to 180C (350F).
  3. In a large bowl mix all the cake ingredients well until you get a smooth batter.
  4. Pour batter onto your prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake, comes out clean/dry.
In the meantime prepare the cherry filling/ topping:
  1. In a medium pot, place the cherries, cornstarch and powdered sugar and start stirring over medium heat.Stir constantly for about 15 minutes or until cherries have thawed and the mix begins to thicken. You don't want it to be too liquid.
  2. Once cherry mix thickened, add in the cherry liquor and mix in and remove from heat.
  3. Set aside and let cool.
Prepare the whipped topping:
  1. Place the cream and sugar in a stand mixer bowl and using the whisking attachment, whisk on medium-high speed until stiff peaks form. Do not over whisk it.
Assembling the cake:
  1. Carefully remove the ring from around the baking pan and slice the cake in the middle just like you would to make a sandwich :). You now have 2 layers of cake.
  2. Turn the cake onto your serving dish (My Turntable in my case) and using a plate or the base of the baking pan (which is flat and round) remove the top half of the cake by inserting the plate in the middle and lifting up to detach the top part you sliced before.
  3. Now you have the bottom part exposed. Take ⅔ of the cherry mix and evenly spread it on top of the bottom layer.
  4. Cover the cherry mix with whipped cream until it's fully covered.
  5. Place the top part of the cake back on (on the whipped cream at this point) and cover the cake with the remaining whipped cream you have left (this is a good time to play around with some decor ๐Ÿ™‚ )
  6. once the cake is fully covered, place the remaining ⅓ mix of cherries in the middle nicely. You can leave some cream aside to decorate around the edges of the cherry mix.
  7. Decorate the sides of the cake with some ground/ shaved/ chopped chocolate.
  8. Let the cake stand in the fridge for at least 1 hour before serving to absorb flavors.

Egg Free Amazing Black Forest Cake

Egg Free Amazing Black Forest Cake

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Egg Free Amazing Black Forest Cake

We celebrated my husband’s birthday this week, and one of his favorite cakes is the Black Forest Cake, alas I never made one, and with a toddler wrapped around my leg, it’s pretty obvious that I’m looking at easy solutions these days ๐Ÿ™‚ So I had a recipe for an egg free cake that is […]

Read More

Vegan Roasted Curry Paprika Cauliflower – Roasting a Whole Cauliflower

Baked Goodies | Home Made Cooking

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers.
This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because it makes my life so much easier when I plan a meal.
Drizzled with tahini sauce (or whatever sauce you like) it’s perfection!
On a different note, I’m writing this post at 7am on a Saturday (thank you baby Reef) and crave cauliflower, what does it say about me? Or about this cauliflower?
Try this, today, and let me know how much you like it!

To make it more visual for you, I also made this video, am I a good pal or what? ๐Ÿ˜‰

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Roasted curry paprika whole cauliflower

Roasted Curry Paprika Cauliflower - Roasting a Whole Cauliflower
Author: 
Recipe type: Vegetarian, Vegan, Side dish
Cuisine: Vegetarian/ Vegan
Prep time: 
Cook time: 
Total time: 
 
Roasting a cauliflower Sioux cutting, dicing and just wasting time. This is a perfect recipe for a simple yet impressive and very tasty cauliflower. It's vegetarian and vegan so it can be shared with everyone ๐Ÿ™‚
Ingredients
  • 1 Cauliflower
  • ¼ Cup Olive Oil
  • 2 tsp Paprika (if you have smoked paprika then even better)
  • 1 tsp Curry Powder
  • ½ tsp Salt
Instructions
  1. Remove leaves from the cauliflower, leaving it whole
  2. Boil until just tender and you can easily poke with a fork through the thickest floret stem (boil about 10 minutes or until softens a bit)
  3. Remove from water onto a plate and let cool a bit
  4. In a small bowl mix together oil, paprika, curry and salt and brush mix onto cauliflower to fully cover it
  5. Place cauliflower on a foil covered baking sheet (foil and not parchment paper, you will bake this on very high temp and the paper will burn)
  6. Bake at 545F or 285C (if the highest temp your oven reaches is lower than just use that and adjust bake time accordingly) for 20 mins or until cauliflower looks browned on top (it'll look like it became crunchier)
  7. Remove from oven and when serving cut into wedges like you would a cake. Drizzle with your sauce and enjoy!
in the image - served with tahini sauce

Roasted curry paprika whole cauliflower

Roasted curry paprika whole cauliflower

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers. This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because […]

Read More

Super Easy Baked Vegetable Spring Rolls with Amazing Dip

Baked Goodies

With 3 kids at home (one of which is a baby), I lately tend to turn to lighter and easier dinners, lunches and just generally easier everything. I have zero time for things I really want to do, so making simple things (like dinner) easier, will at least give me time for yet another cup of coffee.

So in the spirit of light dinners, I made these easy peasy baked vegetable spring rolls.
No special instructions or preparations needed, just slice veggies and assemble.
And the dipping sauce, is to die for. It’ll also go really well with any Asian style salad.
So in 35 minutes total, you have a meal. Serve with salad and you’re a superhero ๐Ÿ™‚

Here’s a short video to show you how to quickly do these:

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Easy baked Vegetable Spring Rolls With Amazing Dip

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Super Easy Baked Vegetable Spring Rolls with Amazing Dip
Author: 
Recipe type: Light Lunch, Light Dinner, Appetizer
Cuisine: Asian, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
It's amazingly easy to make these vegetable spring rolls, and the fact that they are baked makes it even better. Dipped in the amazing dipping sauce and its perfection.
Ingredients
  • 12 Egg Roll Wraps
  • ½ Red Bell Pepper - Sliced into thin sticks
  • 1 Zucchini - Cut into thin sticks
  • 2 White Mushrooms - Sliced
  • 1 Carrot - Grated
  • Oil Spray
For Dip:
  • 4 Tbsp Sweet Chilli
  • 4 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
Instructions
  1. Preheat oven to 400F/ 190C and layer baking sheet with parchment paper.
  2. On the middle of each egg roll wrap, place a bit of grated carrot, mushrooms, 2 bell pepper sticks and a few zucchini sticks. Fold sides first, top part and then roll to close spring roll. Make sure to place rolls on their seam (opening) when laying on the baking sheet.
  3. Spray with oil and bake for 20 minutes or until browned.
To make the dip:
  1. Add all ingredients together and mix to combine.

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Easy baked Vegetable Spring Rolls With Amazing Dip

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Easy baked Vegetable Spring Rolls With Amazing Dip

With 3 kids at home (one of which is a baby), I lately tend to turn to lighter and easier dinners, lunches and just generally easier everything. I have zero time for things I really want to do, so making simple things (like dinner) easier, will at least give me time for yet another cup […]

Read More

Vegan Strawberry Mango Creamsicles – Coconut Milk Popsicle

Home Made Cooking

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay).

we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if it’s something the little munchkin can enjoy as well, I will be announced our family’s Strawberry champ. So I made these oh so good Creamsicles! I call the Creamsicles because really, if it’s not water/juice based and has a fruity-fudgey consistency – it’s not a Popsicle, it’s Creamsicle.

Anywho, these are so good!! Based on coconut milk and fruit and really take zero time to make. The hardest part is the enticipation. I made these in my ‘Magic Bullet‘ which I’m not sure what I’d do without these days. I just make almost everything using the ‘bullet’; pancakes, purรฉe for baby, Creamsicles, dressing, sauce, chopped nuts, you name it. I’m obsessed with it ๐Ÿ™‚

So yeah, I used my ‘bullet’ for these but you can definitely use a chopper or food processor, no problem at all.

Ready? Here’s how:

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Vegan coconut strawberry mango Creamsicles

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Vegan Strawberry Mango Creamsicles - Coconut Milk Popsicle
Author: 
Recipe type: Vegan Dessert
Cuisine: Vegan
Prep time: 
Total time: 
 
Vegan strawberry mango Creamsicles are the perfect way to cool down on a hot summer day. These are easy, vegan, nutritious and even babies can enjoy them.
Ingredients
  • 1 Can Coconut Milk
  • 1 Cup Strawberries
  • 1 Mango, peeled and cut into chunks
  • Maple Syrup
Instructions
  1. In a magic bullet or food processor, place the mango pieces and ⅓ of the coconut milk can
  2. Add 4 Tbsp Maple Syrup (you can add more or less to taste)
  3. Pulse until purรฉed and divide between 10 Popsicle molds (depending on the mold size)
  4. Place Strawberries, remaining ⅔ can coconut milk and 4-5 Tbsp Maple Syrup in food processor and pulse until purรฉed
  5. Divide between Popsicle molds, adding the strawberry mix on top of the mango purรฉe you already have in the molds
  6. place in the freezer for at least 4 hours or overnight

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Vegan coconut strawberry mango Creamsicles

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Strawberry mango vegan Creamsicles

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay). we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if […]

Read More

Baked Cauliflower Fritters

Baked Goodies

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5.
You see, in January I finally got my bun out of the oven ๐Ÿ™‚ and this bun is a handful alright. So I basically have time for almost nothing and I’m now existing on survival mode which means it’s ok if I didn’t get to tend to everything around the house, it means I do what I can after a few hours of sleep (never enough) and it means that I need to find easy food dishes that will fit right into my (non-existent) schedule.

Luckily, my husband is vegetarian and the kids love veggies so I have a lot of options on my hand. This time I made Baked Cauliflower Fritters, or if you want just call them Britters ๐Ÿ™‚

This is an easy recipe with minimum ingredients and served with dipping sauce and salad it’s a super simple dinner fix.

When I made this the first time it was with 1 cauliflower but everyone ended up fighting oven the last piece so this time I made it from 2. If you wish you can divide the recipe in 2 and get a smaller quantity but believe me, even if you have leftovers they won’t last long.

here’s a video I made for this recipe as well:

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Baked Cauliflower Fritters

Baked Cauliflower Fritters
Author: 
Recipe type: Dinner, Lunch
Cuisine: Vegeterian
Prep time: 
Cook time: 
Total time: 
 
Easy cauliflower fritters that are oven baked and go go with any dipping sauce and salad. Taste amazing the day after too.
Ingredients
  • 2 Medium Cauliflower Heads - Divided into florets
  • ½ Cup Bread Crumbs
  • 4 Eggs
  • 2 tsp Dried Oregano
  • 1 tsp Salt
Instructions
  1. Boil the cauliflower florets for about 10 minuted or until starting to soften. You don't want it too soft or too hard, poke with a fork and if it goes in easily into the floret stem then it's ready.
  2. Drain into a colander and wash with cold water. This will stop the cooking process and will ease the dicing.
  3. Dice into small pieces and place in large bowl.
  4. Add in the eggs, bread crumbs, oregano and salt and mix well to combine.
  5. Let the mix stand for 10 minutes.
  6. Preheat oven to 400F or 190C and layer a baking sheet with parchment paper.
  7. Brush the prepared baking sheet with some vegetable oil.
  8. Form the fritters and place on baking sheet.
  9. Gently brush each fritter with some vegetable oil.
  10. Bake for 30-40 minutes, turning once after about 15-20 minutes or when the bottom is browned. Serve with tahini sauce or sweet chilli. Tastes great served warm or at room temperature.

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Baked Cauliflower Fritters

Baked Cauliflower Fritters

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5. You see, in January I finally got my bun out of the oven ๐Ÿ™‚ and this bun is a handful alright. So I basically have time […]

Read More
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