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https://www.bulletproof.com/recipes/eating-healthy/gluten-free-vegetable-latkes-recipe/ article-15187 Gluten-free Vegetable Latkes https://www.bulletproof.com/wp-content/uploads/2018/02/Vegetable-Latkes-Recipe_header_top-view-300x160.jpg 1 USD InStock Eating Healthy Dinner Gluten Free Snack Vegetarian article
Home / Recipes / Eating Healthy
|August 5, 2020

Gluten-free Vegetable Latkes

By Bulletproof Staff

Gluten-free Vegetable Latkes

Latkes recipe and content provided by Courtney Swan

These gluten-free vegetable latkes are great for those “clearing out the fridge before vacation” meals. The latkes recipe is so versatile, you can throw in any vegetables you have on hand. Sensitive to peppers or onions? Use cauliflower and spring onions instead. You can also get creative with the toppings. Eat it for breakfast with bacon and eggs. Or serve it with “fried” duck and Brussels sprouts. You could even throw a hamburger patty in between two of them and use the vegetable latkes as a hamburger bun.

If you plan to have any leftovers for the next day, I’d double up the recipe because these latkes won’t last long — they’re that good.

Gluten-free Vegetable Latkes

Vegetable Latkes RecipeIngredients:

  • 1 zucchini
  • 1 red bell pepper
  • 2 sweet potatoes
  • 1 cup carrots
  • 1/2 onion
  • 1 cup of broccoli slaw
  • 3 large eggs
  • 1/4 cup paleo all purpose flour
  • 1 tsp baking powder

Instructions:

  1. In a food processor, shred all your veggies. You can also finely chop them by hand or with a mandoline.
  2. Preheat your waffle iron on around 5. If you don’t have one you can make these into pancakes but they may not have the same consistency.
  3. Mix your eggs, baking powder and flour in a large mixing bowl first, then add in the veggies. Mix until all the veggies are nicely coated.
  4. Transfer the mixture into the waffle iron, pouring 2/3 cup at a time.
  5. Cook until golden and lightly crispy. Serve immediately.

Serves: 7

Nutritional Information (per serving):

  • Calories: 105
  • Protein: 5g
  • Carbs: 15g
  • Fiber: 3.5g
  • Sugar: 6.3g
  • Fat: 3g
  • Saturated Fat: 0.4g
  • Polyunsaturated: 0.4g
  • Monounsaturated: 0.8g
  • Transfat: 0g
  • Cholesterol: 70mg
  • Sodium: 59mg
  • Potassium: 430mg
  • Vitamin A: 11166mg
  • Vitamin C: 56mg
  • Calcium: 48mg
  • Iron: 1mg

Notes on suspect ingredients: Onion is in the suspect category of the Bulletproof Diet, because it inhibits alpha brain waves and could affect your mood – and depending on where you get it, could be moldy. Peppers are in the nightshade family and may cause inflammation in sensitive people.

Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

About Bulletproof Staff

The Bulletproof Staff category includes more than two dozen writers with a wide range of expertise, including nutrition, fitness, recipe development and more. Articles from The Bulletproof Staff contain insight from multiple writers. Content in this category has been peer reviewed and updated when required to adhere to our editorial guidelines. Explore more content by category here.

TAGS

DinnerGluten FreeSnackVegetarian

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