Happy Hanukkah Wheat-Free Rosemary Latkes

Justine StengerBy Justine Stenger, B.Ed, CHC  , ,   , ,

November 27, 2013

For those of you who have been following our blog regularly, you know by now that we don’t stop at healthy food. At myWholeLife we only settle for delicious food that just happens to be amazingly healthy for us as well. This latke recipe is a great example — with a few simple substitutions, we have turned this classic into a meal you can feel good about eating during Hanukah, or anytime of the year. It's so good you may just forget about the classic version altogether.

Sweet potatoes are loaded with important vitamins like A, D, and C, all of which help support the immune system. As well, they contain important minerals like iron and magnesium. Since sweet potatoes are rich in complex carbohydrates, their sugars release slowly into our blood stream, helping manage our blood sugar. What's more, these complex carbs curb cravings and prevent overeating — things many of us struggle with during the holidays. The eggs, a terrific source or protein, also help to control our blood sugar. And finally, topping off all that goodness with a dollop of yogurt, rich in probiotics, you have a meal to boost your immunity and give you steady energy to keep you going this holiday season!


2 Tbs coconut oil

2 large sweet potatoes, scrubbed and graded

1 medium sweet onion, grated

2 Tbs chives, minced

1 clove garlic, minced

2 large organic cage-free eggs

¼ cup spelt flour

1 tsp sea salt

¼ tsp white pepper

1 Tbs fresh rosemary, minced

½ tsp thyme

½ lemon, juiced

Optional – top with plain Greek yogurt and fresh chives


1In a large bowl, combine potatoes, onion, garlic, salt and spices and flour. Stir to combine.

2Break eggs into a small bowl and whisk until smooth. Add eggs and lemon juice to mixture and combine.

3Heat a large cast iron skillet and generously coat with coconut oil. Dollop batter onto skillet and cook until golden, about 5 min. Flip and bake for an additional 5 min on opposite side.

4Serve with plain Greek yogurt topped with chives or sour cream.