Gluten-Free and Vegan Leek Latkes
Oven-baked leek latkes (levivot) for vegans that are also gluten-free
- Main DishesType
- EasyDifficulty
- 15-30 minPrep. Time
- 4Serving/Unit
Ingredients
Leek, 2 average sizes
cleaned and finely chopped
Buckwheat flour, 2 flat tablespoons
Gluten-free cornflakes, 3 tablespoons
ground into crumbs
Tapioca flour, 1 heaping tablespoon
or corn starch/potato flour instead
Salt, 1/4 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
coarsely ground, to taste
Hawaij, 1/4 teaspoon
to taste
Olive oil, 1 tablespoon
for greasing the baking paper
Olive oil, 12 tablespoons
for greasing, 1 tablespoon over each latke
Preparation
1. Cook the leek in a boiling water for about 20 minutes and strain (save about 0.25 cup of the cooking water).2. Grind in a food processor with the water until slightly lumpy.3. Mix with the rest of the ingredients.4. Form flattened latkes and place on a baking sheet greased with olive oil.5. Grease a little olive oil on each latke with a silicone brush.6. Bake at 350°F (175°C) for about 30 minutes.7. Eat hot. Delicious for kids too!8. Bon appetite (:Total time: ±1 hour
Equipment: food processor.
The preparation method also includes cooking. The nutritional value does not include the hawaij. Gluten-free breadcrumbs can be used instead of cornflakes.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 373 cal | 244 cal |
| Proteins | 2 g | 1 g |
| Carbohydrates | 24 g | 16 g |
| Fat | 30 g | 20 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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