I love looking at Averie Cooks blog. Her photos are beautiful and her recipes are literal food porn.
Most of her recipes I would only enjoy as a treat or for special occasions. I love looking at her creative ideas and putting my healthy spin on the delicious recipes.
She recently shared a post that was parmesan cheese hash brown cups. The idea of hash brown cups for a special breakfast really excited me for a treat. I wanted to take her recipe, make it vegan and use my favorite flavors of sweet potato and smokey chipotle.
They turned out awesome!
I followed her instructions and recipe here.
The adjustments I made are listed below.
I think this recipe is perfect for your treat meal/special breakfast as your healthy carb or even as a mid-morning snack when you are having a faux-fried carb craving.
This recipe goes perfect with my creamy garlic avocado “mayo” for dipping.
This recipe is vegan, gluten free, grain free, all natural and delicious.
Ingredients:
- Sweet Potatoes and Yams (in place of the white potatoes)
- Daiya Vegan Cheese (in place of parmesan)
- Almond Flour (in place of regular flour)
- Garlic Powder
- Chipotle Spice (optional if you like the smokey heat)
- Coconut Oil (in place of olive oil)
Directions:
- The rest of the recipe and instructions I followed exactly (see here). One thing that is really important that you have to do is make sure you remove all the moisture from the potatoes after you have grated them. This is really important.
DAMY Members - 2-3 hash browns can be used for special breakfasts or for meal 2.
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