paleo baked veggie nuggets (gluten free, dairy free & aip)
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. When I was just gluten free and not AIP yet, almost every store-bought gluten free processed food had eggs in it. As I realized how much egg whites were harming my gut and my health, I needed alternatives fast. These nuggets have a gelatin egg in place of a real egg, and the tapioca starch also really helps bind them!
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
- ...
- ..........
Get full recipes >> CLICK HERE
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