managing an LCHF lifestyle in Israel
Two years ago I wrote about Chanukah foods on LCHF; how easy it is to make latkes (potato pancakes) from other vegetables on one hand, but very hard to make sufganiyout (jelly donuts) that are ‘kosher LCHF’ on the other. This year my sister challenged me.
It took a few hours and a few trials but I think I managed: deep fried dough something or others. No wheat, no white sugar, no jam filling. Don’t know if you could call these “traditional” Chanukah donuts but they passed the family’s craving for traditional foods and did so with flying coulours. (It can never be ‘the same’ as the ingredients are different.)
I can’t call the sufganioyt 100% LCHF as there are two reservations:
1) The recipe uses honey. You will have to adapt the amount depending on your “carb tolerance”. You might need to skip it altogether or use another sweetener. The other ingredients may also add some to the total carb load.
2) What type of oil to use for deep frying? Coconut oil could get expensive, but cheapo vegetable oils are not recommended… Here you have to weigh the pros and cons yourself.
On the other hand, they donuts are pretty small, and filling, so one doesn’t eat so many of them.
Anyhow here’s the recipe:
You can roll the dumplings in ground cinnamon before serving.