Name: Baked veggie nuggets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Ingredients: 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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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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Method:

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.