Wednesday, April 18, 2012
They are delicious. Even though it's not a pure vegetable and its all mixed up with eggs and two kinds of cheeses. But once in a while it's ok to have some fun with your vegetables. I found this recipe over the weekend when I was writing my menu. Since my kids have been open to vegetable bites in the past, I thought this could work, and I was right.
I am not 100% certain but I think this is Paleo friendly. I sort of fell into a wormhole this weekend reading about the Paleo diet (and I am almost convinced to start doing this with my family, if only I can convince my husband. He is not on board at all). I found this recipe in my reading. In lieu of regular flour, it uses almond flour. If you wanted, you could substitute all purpose flour, but I had almond flour so I used it. I figured while I was getting my kids to eat their vegetables, I'd sneak in a little extra protein and fiber with the almonds.
The original recipe called for a maple dipping sauce that I did not make. That sounded a little strange to me so I skipped it. These didn't need any dippers. So good as they were. I can't wait for lunch tomorrow!
adapted from Food Renegade
1 lb broccoli, about 3 crowns
1 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
3 eggs, whisked
1 cup almond flour
salt and pepper, to taste
Preheat the oven to 375 degrees F. Cut the broccoli flours from the stems and put in a food processor. Pulse until well chopped. Transfer to a large bowl and add the rest of the ingredients. Mix well.
Scoop mixture into a mini muffin pan. (If not non-stick, spray with cooking spray first.) Bake for 25-30 minutes, until browned. Serve immediately.