Baked Veggie Nuggets
Ingredients:
- 1 c Zucchini shredded & squeezed to remove excess liquid
- 1 c Cauliflower riced & squeezed to remove excess liquid
- .5 c Carrots shredded
- .33 c Coconut Flour
- .25 c Tapioca Starch
- 3 tbsp Coconut Oil
- 2 tsp Green Onions finely chopped
- 2 tsp Onion Powder
- .5 tsp Sea Salt
- 1 tbsp Gelatin for gelatin egg, or substitute 1 regular egg
- .25 c Water
Instructions:
- Preheat the oven to 400 F and lightly grease a parchment-lined baking sheet with coconut oil.
- Shred zucchini in a food processor or box grater and then place in cheesecloth or paper towels and squeeze to remove excess liquid. Repeat with cauliflower and carrots as needed.
- Add the shredded veggies, coconut flour, and tapioca starch to a mixing bowl and thoroughly combine.
- Next, add in the coconut oil and seasonings, and combine.
- For the gelatin egg, add the water to a small saucepot and slowly pour over the gelatin.
- Allow it to bloom over 2-3 minutes.
- Place the pot on the stove and turn in on low heat. Slowly melt the gelatin (this will take just a few minutes) and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy.
- Add the gelatin egg to the mixture immediately and combine.
- Start forming patties and place them onto the baking sheet (you should have about a dozen). Bake for 25 minutes.
- Very carefully flip them over and bake for another 5-10 minutes (depending on how crispy you like them).
Nutrition
Calories: 183kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Sodium: 338mg | Potassium: 219mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2735IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 1mg
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