Baked Zucchini Tater Tots Recipe

tater tots

These tater tots are not your average deep-fried shredded white potatoes. First of all, they’re baked (not deep fried!). Second of all, they’re filled with shredded zucchini too. These two features make the tater tots a lot more appealing of a snack: they’re lower in fat (no deep frying) and richer in nutrition (addition of zucchini). And how about the taste you ask? As finger-lickin’ delicious as ever! They are super quick to make and a lot more fuss free than I originally expected. Plus, this tater tots recipe only requires two main ingredients and two additional spices. Make a big batch and watch them fly off the plate – they’re a hit with kids!

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Gluten-Free Pancakes Recipe with a Refined Sugar-Free Date Caramel Glaze

This past weekend I made some pretty stellar pancakes – they were fluffy, moist and full of warm, comforting flavors and aromas. They also happened to be gluten free, vegan optional, and free of any refined sugars. While I did add eggs to the mix, you most certainly do not have to. To top them off, I drizzled them with a simple 2-ingredient date sauce that packs a sweet, caramel-like flavor. Enjoy these pancakes every weekend and eat as many as you like!

The base of this pancake recipe is almond meal and brown rice flour. The batter is sweetened with overripe  bananas, and that’s it – no sugar, honey, agave, or maple syrup.

Get the glow:

Banana: benefits your heart and nerves due to the high dose of potassium, increases the performance of kidneys and bones, acts as a mood enhancer or mild sedative, is one of the highest sources of naturally available vitamin B6, and can help keep you “regular”.

Almonds: lower LDL (bad) cholesterol, reduce the risk of heart disease, protect against diabetes and cardiovascular disease, have a high antioxidant content, increase flavonoids and vitamin A in the body for heart health, lower the risk of weight gain, and help with energy production.

Gluten-Free Pancakes

Serves 4

Ingredients

For the pancakes

  • 2 overripe spotty bananas, peeled and mashed
  • 1 cup almond milk
  • 2 pasture eggs (or 2 flax eggs for a vegan alternative)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups almond meal
  • 1/2 cup brown rice flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • Coconut oil for cooking

For the date glaze

  • 1 cup Medjool dates, pitted and chopped
  • 1/4 teaspoon vanilla extract
  • 1 cup water hot water

Directions

For the date glaze, place chopped dates into a food processor and top with hot water. Let the dates sit there for 15 minutes before adding the vanilla extract and then blending the mixture until smooth. Transfer the date glaze to a pouring cup and set aside.

For the pancakes, in a small bowl, mash the bananas with the bottom edge of the fork until it is no longer clumpy. Whisk in the almond milk, eggs, and vanilla. In a separate medium-sized bowl, add the almond meal, brown rice flour, baking powder, cinnamon, and salt. Stir until combined.

Add the wet ingredients into the the dry ingredients and fold together until well combined.

Grease a griddle over medium-high heat with the coconut oil and drop about one to two tablespoons of the batter onto the griddle, fitting three to four pancakes on the griddle at a time. Let cook for one to two minutes, or until bubbles begin to form on the top of the pancakes. Flip and cook for another 30 seconds before transferring the pancakes to a serving plate. Repeat with the remaining batter.

Serve the pancakes with the date glaze as well as fresh fruit and chopped nuts of choice!

Related on GlowKitchen
Vegan Banana and Quinoa Pancakes
Gluten-Free Teff Bread
Gluten-Free Vegan Carrot Cake

 

Gluten-Free Vegan Pizza Crust Recipe with Shaved Zucchini and White Bean ‘Cheese’ Topping

What you see there is a layer of “cheese” thicker than the crust itself. I’ve mastered a gluten-free vegan pizza crust recipe, but what’s a crust without equally-as-satisfying toppings? This pizza crust is topped with tomato sauce, shaved zucchini, white bean “cheese” and spices, making for a deliciously crisp, creamy, and spicy bite!

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Gluten-Free Vegan Carrot Cake

Gluten-Free Vegan Carrot Cake Recipe

This gluten-free, vegan cake was incredible. My only regret is the frosting. I purchased a vegan whipped cream that, albeit delicious, didn’t spread quite as I would have liked it to. The result is perhaps the most delicious, lightest and fluffiest carrot cake I have ever had the pleasure of consuming (multiple slices at once, no less), only with a messy topping. Either way, the recipe is so worth sharing, so here it is.

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Zucchini Flatbread Recipe: Low-Carb, High-Protein

zucchini flatbread

I’m always on the hunt for a low-carb, guilt-free bread that acts as a worthy vessel for all kinds of delicious toppings, such as veggies, cheese, or a slab of real butter. The following recipe is a low-carb, literally zucchini-based flatbread that takes the white flour and yeast out of the occasion and sticks to the binding powers of eggs. The result is a few-ingredient flatbread that holds its own (if you’re careful), and can roll around, wrap up, or bolster all types of add-ins/ons. Because the spices are reminiscent of pizza, I best enjoy this zucchini flatbread by dipping it in homemade marinara sauce.

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Gluten-Free Vegan Chocolate Chip Cookies (With No Refined Sugar)

cookies3

These lightweight gluten-free vegan chocolate chip cookies taste like they’re straight from the store-bought box, but au contraire! Not only are they paleo and animal-friendly, they contain no refined sugars! No guilt here! Each bite has you craving more. They’re great for kids and a healthy way to enjoy a sweet snack, only without the afterthought. Enjoy aside a tall glass of homemade almond milk.

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The Best Homemade Granola Recipe

granola4

Granola is a staple in my life, but I find it hard to find a brand that does the snack justice, using ingredients that make it healthy rather than an indulgence. The following homemade granola recipe uses pure ingredients that are sweetened with brown rice syrup and maple sugar, making for a lightly sweet and incredibly filling and dense granola. Enjoy this granola as is or with almond milk as a cereal!

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