Baked Latkes

 Preheat oven to 425

With a cuisinart, shred 1.5-2 lbs potatoes and one onion. Use a salad spinner to spin out the liquid

Mix shredded potato/onion with 2 eggs, 2-3 T gluten free flour, salt, and pepper

Pour 1/2 cup oil on a sheet pan and heat in the oven for 10 minutes

Scoop latke mixture using a 1/4 cup. Put them on the hot oiled pan and lightly flatten with the back of the measuring cup.

Bake 20-25 minutes, flip, then bake for 8-10 more so they are crispy on both sides.

Top with flaky salt, and serve with applesauce and sour cream. 

Roasted Summer Vegetable Pasta

 Toss together sliced grape tomatoes, thinly sliced onion or shallot, 4-5 cloves garlic pressed, 1/4 cup olive oil, 1 tsp sugar, 2 tsp salt. Put on a baking sheet

Roast at 350 for 20 minutes

Add 1 zucchini cut in 1/4 coin chunks, corn from 3 cobs, and a handful of pea pods into the roasting pan

Roast another 10 minutes

Meanwhile, make your pasta. Drain it when it's al dente. Toss pasta with 3 T butter and the roasted veggies (with the pan sauces). Add in 1/2 cup chopped basil and 1/2 cup parmesan

Yum!

GF Pumpkin muffins

 350. Butter a muffin tin

Mix together

2 eggs

258 g pumpkin puree

100 g olive oil

36 grams granulated sugar

76 grams maple syrup

90 grams greek yogurt or sour cream

Add dry ingredients (sift the flours if possible)

135 grams whole grain GF flours (millet, buckwheat, sorghum, etc)

80 grams GF all purpose or sweet rice flour

20 grams tapioca starch/flour

2 1/4 t baking powder

1/2 t baking soda

3/4 t sea salt

1 T pumpkin spice

Spoon into muffin tins and top with cinnamon sugars

Bake 25 minutes

Carrot Cake

From LiveWellBakeOften

INGREDIENTS

For the carrot cake:

• Wet: 
• 2 cups (250 grams) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice (optional)
• 1/4-1/2 teaspoon fresh ground cardamom
• 1/2 teaspoon salt
• ----------
• 3/4 cup (180ml) canola oil
• 4 large eggs room temperature
• 1 and 1/2- cups (300 grams) light brown sugar
• 1/2- cup (100 grams) granulated sugar
• 1/2 cup (125 grams) unsweetened applesauce
• 1 teaspoon pure vanilla extract
• ------------
• 3 cups (300 grams) grated carrots, lightly packed

Dry in one bowl, wet in another. Add carrots to wet. Combine wet and dry. Grease two 9 inch cake pans well. Pour in batter. Bake at 350 30-35 min (They were done after 28 minutes for me). Cool in pan for 20 minutes and then cool completely on cooling rack, out of pan.

For the cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Spread frosting in between layers and on top and around sides. You can decorate top with toasted walnuts or pecans if you want.