Baked veggie nuggets

Parent Sense
16 servings Prep: 15 mins, Cooking: 30 mins
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These bite-sized wonders are packed with nutritious goodness, combining a medley of vegetables all in a crispy, baked bite.

By Independent Contributor February 14 2024
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Ingredients (12)

1 cup courgettes — grated
1 cup cauliflower rice — squeezed to remove excess liquid
2 carrots — grated
1/3 cup coconut flour
1/4 cup tapioca flour
3 tbsp coconut oil
1 tsp paprika
1 tbsp mixed fresh herbs
2 tsp spring onions — finely sliced
2 tsp onion powder
1/2 tsp salt
1 free range egg
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Preheat the oven to 180°C fan/200°C/gas mark 6. Line a baking sheet with greaseproof (wax) paper and lightly grease the paper with coconut oil.

Add the shredded veggies, coconut flour and tapioca flour to a mixing bowl, and thoroughly combine.

Add the coconut oil, paprika, herbs, spring onion, onion powder and salt, and mix well.

Whisk the egg and add to the mixture until combined.

Take equal-size portions of the mixture and form into little patties, then place each one on the baking sheet.

Bake for about 25 minutes, then carefully flip them over and bake for a further 5–10 minutes, depending on how crispy you like them.

Nuggets are a toddler’s favourite and these have the added benefit of being packed with vitamins and antioxidants. These nuggets are dairy-free, gluten free, soya-free and wheat-free. You can replace the egg with an egg replacer

Reprinted with permission from the Allergy Sense for Families book, click to here to purchase a copy of the Allergy Sense for Families book.

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