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Potato cups: savory or sweet
4 from 3 votes

Potato cups: savory or sweet

These potato cups are a great for any occasion if you follow the Medical Medium protocol. They are glutenfree, grainfree, eggfree and dairyfree. You can make them completely fatfree. But for a bit crispier cups you need a bit of extra virgin olive oil. To combine with a savory or sweet filling.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 cups
Calories: 310 kcal
Course: Bread
Cuisine: European, French

Ingredients

  • 1 cup potato mashed
  • 1 clove garlic or 2 when small
  • 1 to 2 tbsp coconut flower sugar
  • pumpkin spice or cardamon, ginger
  • ⅓ cup potato starch
  • 2 teaspoons coconut aminos then no longer free from ferment
  • cinnamon
  • 1 to 2 tbsp lemon zest
  • 1 tsp extra virgin olive oil in the dough
  • 2 teaspoons onion powder
  • vanilla powder or extract, Bourbon variety
  • or or orange zest
  • or or water for fat and oilfree
  • 1 tsp paprika powder
  • 2 tablespoons extra virgin olive oil for shaping and to close cracks
  • ½ teaspoons coriander seeds ground
  • or or water for fat and oilfree

Instructions

    Cup of Yum
  1. Peel the potatoes and cut into cubes. Steam for 25 minutes until soft.
  2. When the potatoes are almost done, preheat the oven to 390F or 200C. Prepare a muffin tin and place it up side down.
  3. Let cool for just an bit. Then mash and measure the cup (tightly packed). Put into a bowl.
  4. Add the chosen seasoning.
  5. Add the starch and knead. Preferably the dough is still a bit warm but not hot.
  6. Divide the dough into six even balls. Then wash your hands. Dry them, but they can stay a bit moist.
  7. Flatten each ball in your hand. Then cover a 'muffin bottom' with a bit of oil and put the dough on top. Fold it down gently. Don't mind a bit of cracking. We will come to that.
  8. Repeat 5 times.
  9. Put a little bit of oil in one hand and 'brush' with the fingers of your other hand around one of the cup. Knead gently to get rid of cracks.
  10. Repeat 5 times. If one of them is a bit rebellious and cracks too much, take if off and do that one over.
  11. Put in the oven for 20 minutes.
  12. Take out and let cool just a bit. The edges will be stuck a bit, but if you push gently from the edge up and all around it will come loose. The rest of the cup should loosen by itself because while baking they came up a bit from the tin.
  13. All the above steps can be prepared in advance. Just before serving put them in the oven again (again 390F or 200C), by themselves so without the tin.

Notes

  • If you use zest: dep it dry otherwise your dough will be to wet. Or go a little easier on the maple syrup, oil or water.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 61g (20%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Sodium 71mg (3%) Potassium 1092mg (23%) Fiber 9g (36%) Sugar 32g (64%) Vitamin A 492IU (10%) Vitamin C 12mg (13%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 cups

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 61g 20%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 71mg 3%
Potassium 1092mg 23%
Fiber 9g 36%
Sugar 32g 64%
Vitamin A 492IU 10%
Vitamin C 12mg 13%
Calcium 68mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.