Great for Jewish friends who are paleo or have Crohn’s disease.
Ingredients
- 2 medium sized butternut squash
- 1 onion
- 4 eggs
- 1 cup of almond flour
- Salt and pepper
- Olive oil
Directions
- Preheat oven to 425F
- Peel the butternut squash and take the skin off of the onion
- Shred the onion and butternut squash with a box grater or a grater attachment on a food processor (my preferred method)
- Beat the 4 eggs together
- Pour the eggs over the shredded onion and butternut squash in a bowl, then add the almond flour. Add the amount of salt and pepper you think is appropriate for your guest’s tastes. Mix until well combined.
- Put parchment paper on two baking sheets. Brush the parchment with olive oil.
- Form the mixture into latke-sized patties. I fit six on a baking sheet and can bake two baking sheets in the oven at a time. Put them in the oven.
- Bake for 15 minutes, then flip the latkes over, and bake for 12 more minutes.
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