PP Happy Hanukkah Oil-free Latkes

Chef: Lauren Bernick, Well Elephant

Makes: 4-5 Servings

Prep Time: 30 min

Cook Time: 30 min

Total Time: 1 hr

INGREDIENTS

• 6-8 medium russet potatoes

• 1 c garbanzo bean flour

• 3 T ground flaxseed meal

• 7 T water

• 1 onion, grated

• 4 scallions, chopped

• 1 c applesauce (optional, often used as a topping)

• Salt to taste

DIRECTIONS

1. Preheat oven to 400 F, and line a couple of baking sheets with parchment paper.

2. Prepare flax egg by combining the 3 T of flaxseed meal and 7 T of water. Mix and chill in the refrigerator for at least 5 min.

3. Peel potatoes and grate in a food processor using the grater attachment.

4. Squeeze the water out of the potatoes using a colander.

5. Grate the onion in the food processor using the grater attachment.

6. Chop the scallion by hand.

7. Mix the potatoes onion, scallion, and garbanzo bean flour until well combined.

8. Mix the refrigerated flaxseed meal “egg” into the potato mixture.

9. Scoop a small handful of the mixture and pat into a flat circle, place on parchment paper. Repeat until you are finished.

10. Bake at 400 F for about 30 min or until golden brown.

11. Serve with applesauce and a little salt to taste.

“No one can become a well-balanced herbivore on their own...we need the support of our "herd”. Learn more about Lauren at Wellelephant. and Instagram, Facebook, where she shares her recipes, menus, resource and videos to help support each of us to health.