Chayote Squash (see some alternatives in the ingredient listing - not tested, but I think some of them might be even nicer!)
FAUX POTATO BITES
I need superlatives to describe this recipe! Awesome!! It is going to be a staple in our household
for sure! Even non low-carbers will love
it! The texture is lovely. I was rather surprised by this recipe. It makes such an interesting side, that I'm sure it will spark conversation around the table.
1 cup grated Cheddar cheese (250 mL)
1/2 cup
Gluten-Free Bake Mix 2, (125 mL)
OR use 1/3 cup almond flour and 2 tbsp coconut flour
3 tbsp finely chopped onion (45 mL)
3 eggs
1/2 tsp
onion salt (2 mL)
1/4 tsp
salt (1 mL)
1/4 tsp
black pepper (1 mL)
1/4 tsp
garlic powder (1 mL)
1 tsp baking powder (5 mL)
2 tbsp grated Cheddar cheese
(30 mL)
Preheat
oven to 350°F (180°C).
Using
your hands, squeeze as much liquid as possible out of the grated chayotes as
possible.
In
large bowl, combine grated chayotes, 1 cup (250 mL) Cheddar cheese, Gluten-FreeBake Mix 2, page___ and onion.
In
small bowl, beat eggs with fork. Add
onion salt, salt, black pepper and garlic powder; beat to combine. Stir into chayote mixture. Place mixture in greased nonstick muffin
tray. Sprinkle tops with remaining 2
tbsp (30 mL) grated Cheddar cheese. Bake
25 minutes or until tops spring back when touched.
Variation: Using Mozzarella Cheese - I also used a bit more on top than suggested...yum! When I made them a second time, I forgot to squeeze the moisture out of the chayotes, so I let the mixture (I had mixed everything already) drip through colander briefly and then I stirred in 2 tbsp (30 mL) coconut flour to absorb excess moisture. I baked them for 30 minutes instead of 25 minutes, switched off the oven and left them in there until I was almost ready to serve dinner. I took them out 15 minutes before serving. They firm up nicely when they come to almost room temperature. They were perfect! Good save! ;) The "messed up "ones are pictured below.
Variation: Using Mozzarella Cheese - I also used a bit more on top than suggested...yum! When I made them a second time, I forgot to squeeze the moisture out of the chayotes, so I let the mixture (I had mixed everything already) drip through colander briefly and then I stirred in 2 tbsp (30 mL) coconut flour to absorb excess moisture. I baked them for 30 minutes instead of 25 minutes, switched off the oven and left them in there until I was almost ready to serve dinner. I took them out 15 minutes before serving. They firm up nicely when they come to almost room temperature. They were perfect! Good save! ;) The "messed up "ones are pictured below.
Helpful
Hint: To make the recipe grain-free, use 5 to 6 tbsp (75 - 90
mL) almond flour and 2 tbsp(30 mL) coconut flour.
Yield: 8 faux potato bites
1 potato
bite
137.5
calories
8.0
g protein
9.8
g fat
1.2 g fiber
3.1
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
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Friends cookbooks at: