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:
- Preheat the oven to 400 F and lightly grease a parchment lined baking sheet with coconut oil
- 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 sauce pot 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 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)
- OPTIONAL: To crisp further, put until the broiler for 1-2 minutes
- Remove from the oven and allow to cool
- Serve with guacamole, compliant ranch dressing, compliant ketchup , or mustard (not AIP but very good combination)
