I love creating healthy, raw vegan versions of recipes that are connected to "comfort foods" from my childhood. Potato Latkes were a favorite that mom used to cook up. They always make me feel happy, and remind me of a connection to family when we all lived nearby and could celebrate together. With my mom just passing recently, I'm revisiting some of her Traditional Recipes, and challenging myself to make a raw version. SUCCESS! While they look a little dry, they are moist, chewy and full of flavor. Once you put the raw applesauce on top, they soften and rehydrate the outside of the pancake. The onion flavor and texture tingle my taste buds and really remind me of Grammy's Latkes!
Using the Benriner Spiralizer's finest blade, I cut 1 sweet potato into angel hair pasta. Or a very fine noodle.
Next, Spiralize 1/2 onion using the World Cuisine single ribbon blade, which produces a flat style noodle. All if this is not required, but produces a nice final texture. Now, chop everything into 2-3" pieces.
|Sweet Potato Angel Hair Pasta|
Whisk 2 Tbsp of ground flax and 6 Tbsp water and pour over chopped veggies. Add 1/4 tsp onion powder, salt, pepper, or your favorite spices, and 6 Tbsp almond meal or almond flour.
I also added 1 Tbsp of sprouted Quinoa flour, (because I had it in the freezer, but it's optional).
Form into 9 or 10 patties and dehydrate for several hours at 110 degrees F.
Flip from non-stick dehdyrator tray onto mesh sheets or stainless steel rack, if you have a TSM Dehydrator. This is my newest dehydrator and I am LOVING it!
In a food processor, I quickly mixed up some applesauce using 3 apples, (peeled and cored), 1 tsp, lemon juice, 1 Tbsp ground white chia, 1/4 tsp cinnamon, and pinch of sea salt. I like my applesauce chunky. The chia helped absorb excess moisture.
Top pancakes with a dollop of applesauce and cinnamon and let sit 10 minutes to soften and serve.
Option: warm pancakes in dehydrator prior to serving. These may be stored in freezer and warmed in dehydrator when needed.