Gluten Free Baked Veggie Nuggets (Paleo | Dairy Free | AIP) #glutenfree #paleo

My favorite thing about these veggie nuggets is that they’re egg free! Not only do we all need egg free recipes on the AIP, but I know tons of kiddos who are egg free these days. It’s one of the most common allergies with little alternatives when we look at processed foods.


Ingredients:


  • 1 cup zucchini (shredded and squeezed to remove excess liquid)
  • 1 cup cauliflower, riced (squeeze to remove excess liquid)
  • 1/2 carrots, shredded
  • 1/3 cup coconut flour
  • 1/4 cup tapioca starch
  • 3 tbsp coconut oil
  • 2 tsp finely sliced green onion
  • 2 tsp onion powder
  • 1/2 tsp salt
  • For the gelatin egg (or sub 1 regular egg):
  • 1 tbsp gelatin ( like this )
  • 1/4 cup water

Instructions:



  1. Preheat the oven to 400 F and lightly grease a parchment lined baking sheet with coconut oil
  2. Add the shredded veggies, coconut flour, and tapioca starch to a mixing bowl and thoroughly combine
  3. Next, add in the coconut oil and seasonings, and combine
  4. For the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin
  5. Allow it to bloom over 2-3 minutes
  6. Place the pot on the stove and turn in on low heat
  7. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat
  8. Vigorously whisk the gelatin egg until it becomes frothy
  9. Add the gelatin egg to the mixture immediately and combine
  10. Start forming patties and place them onto the baking sheet (you should have about a dozen)
  11. Bake for 25 minutes
  12. Very carefully flip them over and bake for another 5-10 minutes (depending on how crispy you like them)
  13. OPTIONAL: To crisp further, put until the broiler for 1-2 minutes
  14. Remove from the oven and allow to cool
  15. Serve with guacamole, compliant ranch dressing, compliant ketchup , or mustard (not AIP but very good combination)


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