葱油饼（无麸质无油配方）Scallions Pancake (Gluten & Oil – Free)

以下配方来自Celia Hsu（一位4年安东尼威廉方法实践者），更多食谱请关注instagram上missceliahsu），关于她的疗愈故事，请见：疗愈故事（65）- 一位四年台湾实践者的分享

葱油饼是台湾人最爱的街头美食之一，不管是酥脆派的外皮，还是软Ｑ嚼劲派的饼，都很适合适合早餐，晚餐，下午茶，晚餐，任何时候时候都没有违和感。小时候最期待在放学回家后，可以吃到妈妈买回来的葱油饼，小学时放学回家真的都好饿。

传统的葱油饼使用麵粉还有大量的油煎，其实不是一件健康的事情。所以我就做了这个无麸质、无油的版本，想和阿朵分享当年我吃葱油饼的喜悦。

葱油饼：

250克马铃薯泥

80克树薯粉或木薯粉

1小匙大蒜粉

葱 切碎适量

沾酱：

2 小匙椰子酱油

1 小匙椰糖

1 小匙水

1. 将马铃薯泥和树薯粉混合在一起

2. 加入葱。

3. 将它们混合在一起形成麵团。

4. 将麵团放在烘培纸之间，用擀麵棍擀开。

5. 放进锅子裡烘。（撕开一面烤盘纸，将饼皮倒扣在锅子上, 在撕开另外一面的烤盘纸。）

6. 呈盘食用！

Scallion pancakes, also known as green onion pancakes, is one of the most popular traditional street foods in Taiwan. These crispy and aromatic pancakes are suitable for breakfast, lunch, afternoon tea, and dinner: you can eat them any time you want. I remembered my mom always bought these pancakes for us when we got home from school. It was such a yummy treat for hungry kids.The reason why these scallion pancakes are so crispy and flaky is because they use lots of oil in making it, but that’s not beneficial for healing. “Gluten plus fat” is a big NO.So I made this gluten-free, fat-free scallion pancake and share this piece of my childhood memory with J.D.

Scallion pancakes:

250g of mashed potato

80g of tapioca starch or cassava flour

1 teaspoon of garlic powder

1-2 scallions, mincedDipping sauce:

2 teaspoons coconut aminos

1 teaspoon cocnut sugar

1 teaspoon water

1. Combine mashed potatoes and tapioca starch togehther

2. Add in scallions.

3. Mix them together to form a dough.

4. Place the dough between parchment papers and roll with a rolling pin.

5. Pan fry without oil.（ Peel one side of parchment paper and flip the pancake on the pan. Then peel off another side of parchment paper.)
6. Serve with dipping sauce!