1/4 tsp kosher salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
1 yellow onion, minced
1 tbsp coconut oil
Grate the cauliflower head on a cheese grater to create cauliflower shreds or “rice.”
Combine the shredded cauliflower with minced onion, egg, salt, pepper, garlic powder, and stir to combine.
Heat 1 tbsp coconut oil over medium-high heat.
half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.
Cook for 1 minute after the edges start to turn golden brown, about 3-4 minutes.
Carefully flip over and cook an additional 3-4 minutes to let the edges brown and the cauliflower and onion cook through.
2 eggs whisked
1 3/4 cups can coconut milk
2 tbsp coconut oil or butter
1/4 cup coconut flour
3/4 cup buckwheat flour
3 tsp baking powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened shredded coconut
Combine the eggs, coconut milk and 2 tbsp coconut oil. Stir in the remaining ingredients. Melt a generous dollop of butter or oil in a frying pan over medium low heat.
Pour in some batter. The mixture will make 4-6 large pancakes or 8-12 smaller ones. When the surface starts to bubble, flip and cook the other side.
The color of these are a little different because of the buckwheat flour, but they are so yummy topped with fresh maple syrup and some blackberries!
My boyfriend loved my breaky din din! And I hope you do too, give it a try I believe in you!! I got these recipes from the lovely Sarah Wilson and her book I Quit Sugar