This is one of my favorite, gut-friendly power snacks to have on tap when I've got a busy week ahead and need solid, high fiber, green veggie snacks available to get me through the day.
They're delicious, fun, and great dipped in aioli sauce, served as an appetizer.
Tools:
Baking sheet
Food processor with an S blade. You can also use a high powered blender like a Vitamix, but you might need to do it in batches.
Ingredients:
2 cups steamed broccoli florets
1 pastured-raised egg or vegan egg substitute
1/4 yellow onion, chopped
1 small clove garlic, chopped
1/2 cup cassava flour
1/4 cup blanched almond flour
1/4 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon minced parsley (optional)
1/4-1/2 cup grated Parmigiano Reggiano or 1/4 cup nutritional yeast
Avocado or olive oil for sautéing
Directions:
Preheat the oven to 385 degrees Fahrenheit. Grease a baking sheet with a thin layer of avocado or olive oil, or use a silicone mat un-greased.
Sauté the onion and garlic in oil until translucent.
Add the onion garlic mixture to the food processor and then throw in the broccoli, egg, cassava flour, almond flour, pepper, salt, and parsley and pulse until well combined.
Scoop a heaping tablespoon of the mix and press with your fingers into tater-tot shapes. You might need to wash your hands to cut down on sticking. Place tots on your baking sheet, spaced evenly.
Bake for a total of 18-20 minutes, setting a timer at about 9 minutes to flip them over half way through. They should be golden brown. Serve dipped in aioli or hot sauce.
