Rutabaga hash browns

Today was a rough day. I didn't sleep well last night and was headachy, grumpy and super distracted all day. With 5 days left to go, visions of chocolate and cookies have been dancing in my head. My brain is realizing that, pretty soon, I can let loose and eat "fun" things. I've thought through a list of junk and treats that I might POSSIBLY be interested in... and there's a surprising number I DON'T want. What I do very much, emphatically want, is something creamy and/or chewy and sweet and definitely chocolate. So I spent much of today thinking up exactly what treat I will be making for myself this time next week (I'm done in time for Saturday, but I already have plans involving alcohol, so I'll save the sugar for a few more days). In order to satisfy my creamy and chewy (the sweet and chocolate part is a given), I'm thinking a simple, quick paleo mug cake topped with cashew butter as frosting... Yeah, that's the ticket. I'm pumped. 

I've been eating lots of cashew butter alluvasudden. One to two spoonfuls a night, to be precise. I'm annoying myself with it, but I can't get the need for a "treat" food out of my head. I'm just ready for this to be over, particularly since I'm not currently feeling any of the benefits, only the downsides. 

On another note though I'm kinda obsessed with rutabaga latkes right now. They nicely fill that niche of crispy, tasty hash browns and are pretty simple to through together in the morning. And when cooking for one, a single rutabaga lasts a damn long time. 

Easy Rutabaga Latkes/Hash Browns

2 cups rutabaga, peeled and grated

1/2 small onion, grated

2 eggs

2 tsp coconut flour

Salt and pepper

2 tbsp coconut oil

First, peel and grate your rutabaga, either using a grater or the grate attachment on your food processor (my mini food processor has no grating attachment, so I did this by hand... It wasn't too bad). Approximately half of a large rutabaga makes the 2 cups. 

Grate or finely chop onion. 

In a bowl, mix the rutabaga shreds, onion, eggs, flour and salt and pepper to taste thoroughly. 

Heat a skillet to medium heat and melt your coconut oil. 

Scoop a large spoonful of the rutabaga mixture into your hand and shape it into a thick disc before adding it to your hot pan. You should see the edges sizzling in the oil. Add more rutabaga discs and cook approximately 4-5 minutes before flipping and cooking another 4-5 until crispy (mine were kinda blackened, and I was totally ok with that). 

Should make about 6 latkes. Serve with whatever tasties you can think of.  Mine were great with guacamole, cranberry sauce and eggs (not all at the same time... But that's not a bad idea). 

Picture to follow, once I remember to take one after breakfast. Doh.