On 11/29/2015 03:26 PM, Alice Faber wrote:
> In article >,
> "W. Baker" > wrote:
>
>> I hope it works this time. didn't get it copied the first time.
>>
>> Here is a recipe for a cauliflower pancake that can be used instead of the
>> usual potato pancakes eaten at Channuka. I woudl skip the sauce and use
>> the more traditional either apple sauce or sour cream(in moderation, of
>> course:-)
>>
>> I have used cauliflower as a potato substitute in those fauxtatoes that
>> were much discussed here some time ago. I am swondering about reducign
>> the 4 Tbs of either flour or cornstarch and wonder if you have any
>> suggestions for something to kind of hold the mixture together.

Hi Wendy,

I use Crushed Chia seeds as a thickener.
http://www.swansonvitamins.com/nutiv...seed-12-oz-pkg

Nutrition data:
http://nutritiondata.self.com/facts/...roducts/3061/2

1 ounce (28 grams):
12 grams carbs
11 grams fiber
glycemic load = 1 (Yipee!)

From the package above:
1 Tablespoon
5 grams carbs
5 grams fiber

I have no idea what one ounce is in Tablespoons.

And I have no idea if it melts when heated. It hardens up
real nice when cooled.


>>
>> I am sending the URL, rather than the recipe because , when I tried to
>> copy the text it just didn't print the whole thing. I do plan to try
>> these this year for the holiday, and may even see if my non-vegetable
>> eating granddaughters might like them:-)
>>
>> http://www.thekosherchannel.com/cftk-ch2.html
>>
>> It ight be nice to exchange all kinds of holiday foods that we have found
>> to substitute for many of the very carby and heavy traditional ones.
>> Everyone has carb issues at holiday time, so lets share our wisdom,
>> gathered over years of substitutions!!!It needn't be all paleo low, but
>> any sizeable reduction in carbs , and for those interested, calories, will
>> help with our bgs at this challanging time of the year.
>>
> Chickpea flour is somewhat lower in carb than wheat flour, and does a
> fine job of binding zucchini pancakes together.


Hi Wendy and Alice,

One of mine to share. If you like syrup on your pancakes,
try sautéing blueberries (or black berries, etc.) in butter
and pouring it over your pancakes. I have also used a bit of
crushed Chia seed as a thickener. I have used over ripe apricots
too. I add a packet of Stevia powder sometimes too. It depends
on how sweet the fruit is. (Be careful to under do it with Stevia
as overdoing it will come out like gasoline/saccharine.)

Since going ancestral, cauliflower has tasted "metallic" to me.
I figure it is because 1) badly grown cauliflower and/or 2) I am
just not cooking it right. How did your's come out?

I have used cauliflower in my Primal Moussaka recipe and
the cauliflower came out okay. I am not posting the recipe
as it is not quiet right and so hard to make that I haven't had
time to work on it. (If anyone wants it, I will post it anyway,
as long as you forgive me when it doesn't come out right.)


Chickpea flour:
http://nutritiondata.self.com/facts/...roducts/4406/2

1 cup (16 T):
53.2 grams carbs (3.325 grams per Tablespoon)
27 Glycemic load (1.7 per T)

A load of 1.7 per T is not so bad, but I would still have
to be careful.

No mention of the amount of Phytic Acid, fodmaps, or lectins.
Legumes are considered unhealthy for Primal/Paleo/ancestrial
diets:
http://paleoleap.com/beans-and-legumes/


Here is an interesting newcomer on the stage:
Coffee flour:
http://www.coffeeflour.com/nutritional-facts/
1 T = 6.5 g carbs
5.2 g fiber (1.8 g soluble, 3.4 insoluble)

I have been unable to locate the Glycemic Load, but
it should be low considering the fiber content.
But at 6.5 grams per tablespoon, it is way out of my range.

-T