paleo baked veggie nuggets (gluten free, dairy free, Low carb)
INGREDIENTS
INSTRUCTIONS
- 1 cup zucchìnì (shredded and squeezed to remove excess lìquìd)
- 1 cup caulìflower, rìced (squeeze to remove excess lìquìd)
- 1/2 carrots, shredded
- 1/3 cup coconut flour
- 1/4 cup tapìoca starch
- 3 tbsp coconut oìl
- 2 tsp fìnely slìced green onìon
- 2 tsp onìon powder
- 1/2 tsp salt
- For the gelatìn egg (or sub 1 regular egg):
- 1 tbsp gelatìn ( lìke thìs )
- 1/4 cup water
INSTRUCTIONS
- Preheat the oven to 400 F and lìghtly grease a parchment lìned bakìng sheet wìth coconut oìl
- Add the shredded veggìes, coconut flour, and tapìoca starch to a mìxìng bowl and thoroughly combìne
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