Broccoli Bites

I made these tonight and I could not wait to share the recipe.  For one thing, everyone loved them.  Evie, my four year old daughter said, "This is the best dinner ever, mommy.  You should make this every day." Win!

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!

Broccoli Bites
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.
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