From an upcoming cookbook by Del Sroufe

I usually make sour  “cream” with silken tofu. It is quick, easy and delicious. I have a few friends who can not eat tofu, and when they come over for dinner I make this recipe instead of the one made with tofu. It is equally delicious,and almost as easy.

Yield: 4 servings

Ingredients

1½ lbs russet potatoes 

1 cup minced onion 

⅓ cup whole wheat pastry flour 

3 Tbsp almond flour

½ tsp baking powder 

1½ tsp sea salt 

Freshly ground black pepper 

Directions

1. Preheat the oven to 375 degrees.
2. Line a baking sheet with silpat or parchment paper.
3. Grate the potatoes and place them in a colander with the minced onion. Let them drain for 10 minutes. 
4. Press the mixture to remove any excess liquid.
5. Place the potato onion mixture in a large bowl with the remaining ingredients and mix well.
6. Using an ice cream scoop or a ¼ cup measure, shape the latkes and place them on the prepared baking sheet. 
7. Bake for 15 minutes, turn them over and bake for another 15 minutes.
8. Serve with Cauliflower Sour “Cream” and “Fried” Apples.