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I want to empower your health with the steps that freed my life of chronic pain and medications.

Reader Interactions


  1. Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from

  2. there is something called pakora that i hope these may come to replace for me, but the jury is still out. I have to figure out just how thick and hot to cook these. Medium-high is too hot on my gas stove. Maybe medium or medium low would be more appropriate for that instantaneous heat. Good, though. Maybe I’ll try twice baking it next by roasting the broccoli, adding in some ghee, and then baking the fritters

  3. I made these tonight for my sons and husband, and they were a hit! Instead of coconut flour, I used the pulp leftover from juicing carrots, beets, and celery, and not only did it help hold them together, but it made them rainbow flecked! Two eggs worked better than one, I found, as well. Diced onions were a tasty addition. Great recipe. Thanks for sharing!

  4. These were awesome !! My oven got them a little too toasty when I roasted them, and they might need a touch more broccoli next time to make them thicker, but will definitely be doing them again !! Served them with a yogurt sunseed butter, cilantro sauce =D

  5. Many thanks for “crucifer bingo” (plus like the sauce idea). For maybe singles with maybe apartment iffy saute temps–many moons ago in order to freeze egg foo yung between parchment or wax and have quick protein/vegs…I bought one of those electric griddles for the temperature control and to make quantity to freeze. Even if cooking for one, it has really paid off in convenience and plan to use it for this baby. (one of the blood sugar control basics is to have protein hit which stores glycogen for slowfeed–“satiety” can be resolved with a tsp of honey and on-your-way!! currently using your chai/banana treat..can pull small frozen serving 24/7). thx again, favorite foodie.

  6. Good morning, Lauren! =) Just wanted to thank you for this recipe. I made these to accompany roasted butternut squash soup last night. They were absolutely delicious and everyone loved them with the exception of the one who really doesn’t care for broccoli…they requested them with spinach next time. 😉 We appreciate the recipes you share…they’ve been a big help as half our family needs to follow SCD for now. Blessings. =)

  7. These are delicious! I made them today and added a little bit of gelatin and red pepper flakes instead of curry – so good! Has anyone ever tried baking these in the oven like the butternut squash flatbread? I’ve been meaning to experiment!

  8. These ARE good! (Not that I doubted they would be :D) I see what you mean about the results of using steamed broccoli. That;s what I used and they were very moist. Husband really liked too, and he’s a pretty mean-and-potatoes kinda guy. We;re definitely going to do this with roasted broccoli next time!

    Notes: My batter made more than 4 good-size fritters, fyi.
    Careful not to use too much oil like I did – the fritters really absorb extra oil, making them greasy :/.
    Wait to flip fritters when the tops are no longer glossy – the bottoms tend to be a little delicate, I found.

    Thanks for these, Lauren!!

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I’m Lauren Geertsen, an author and Nutritional Therapy Practitioner. When doctors told me that surgery and medication were the only answers to my chronic health issues, I decided to use the power of nutrition and a natural lifestyle instead.
My mission at Empowered Sustenance? To show you the simple steps on your path to vibrant health.

Lauren’s Books