Contributed by (Recipe adapted from “Home Cooking” at http://homecooking.about.com)

Ingredients

1 C lukewarm Milk (dairy or non), Vegetable stock, or Water
1 Tbs Olive oil
1 Tbs active dry Yeast
4 cloves Garlic, peeled
1 tsp sweet Paprika
1 tsp dried Marjoram, finely crumbled
1/4 tsp Salt, or to taste
1/2 tsp freshly ground white or black Pepper, or to taste
1 C Sunchokes, coarsely chopped
1 1/2 tsp Lecithin granules
1 C plus 2 tablespoons sweet Brown rice flour
1/2 C Arrowroot or Kudzu
2 1/2 Tbs freshly ground Flaxseeds (1 tablespoon seeds)

Instructions

In a blender, combine the lukewarm milk, olive oil, yeast, garlic, paprika, marjoram, salt, and pepper, and process until smooth. Add the sunchokes and lecithin and process until the sunchokes are very finely chopped. Mix the flour, arrowroot, and ground flaxseeds together in a large bowl. Stir the wet ingredients into the dry ingredients and mix well. Divide the dough into 12 pieces and shape each piece into a 1/2-inch-thick disk. Cover the latkes with a damp towel and let them rise in a warm place (80 to 85 degrees F) for 30 to 60 minutes.
Cook the latkes on both sides on a hot, oiled griddle or frying pan until they are browned, 5 to 10 minutes on each side. Serve hot or cold.

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