Altered recipes: Potato pancakes (vegan) and homemade ketchup

Potato Pancakes

by Vegan As I Want To Be

Ingredients:
3 medium or 2 large potatoes
All Purpose Flour (I used brown rice flour)
Salt
Cayenne or Black Pepper
Garlic Powder
1 Small Onion

Instructions:

Grate into a large mixing bowl (by hand or in a food processor) three medium potatoes.
Add 1/2 cup finely chopped onion.
Stir together with:3 heaping Tbsp Flour
1/2 tsp Salt
1/8 tsp Cayenne or Black Pepper (optional)
1/4 tsp Garlic Powder
1/2 tsp Baking Powder
Preheat pan with avocado oil
Scoop approximately 1/4 cup for each pancake
Fry on each side

Enjoy with this delicious sugar-free homemade ketchup by Spoonful of Sugarfree

• 12 oz. tomato paste
• 4 Tablespoons apple cider vinegar
• 1 Tablespoon mustard
• 1/4 cup+2 Tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/4 teaspoon garlic powder

1. Combine all ingredients and whisk until combined. You may wish to blend in order to ensure the spices are evenly mixed throughout.
2. It is best to let the ketchup sit together in the fridge for a couple of hours, or overnight, before serving so that the flavors blend together well.
3. Store in an airtight container in fridge.

Ridiculously easy sugar- and gluten-free pancakes with blueberry compote

Ingredients:


one banana
two organic fr eggs
one tbsp of hemp
one tbsp of pumpkin seeds. 






(1) Blend until consistent
(2)Fry in avocado oil (flip quickly as they tend to burn quickly)
(3) Serve with blueberry compote.

Blueberry Compote

(1) Add one cup of blueberries in a small saucepan/ pot on low heat for 45-60 minutes.
(2) Once the berries are soft, mash it into a stew-like sauce.
(3) Cook on low heat for another 60-90 minutes to cook off the liquid.
(4) Remove from heat.  Place in refrigerator if a cooled compote is preferred.

That's it!  No sugars needed!