Paleo Baked Veggie Nuggets (Gluten Free, Dairy Free & AIP)
I don’t have kids yet. However, I very much want them soon, and on some days I very much want to be one of them again. I loved kid food when I was a kid. Chicken nuggets, fruit snacks, and mac and cheese were most of my diet, and it showed as I got older and sicker. Though I’m not a parent myself, and can’t imagine how hard it must be to keep your kids away from these foods 100% of the time, I believe that there are was to make real food based kid friendly swaps to make everyone happy, including your inner child 😉 Because let’s be real, sometimes I really want to eat like a kid again! After some really long hard days, I’d rather just have comfort food than roasted veggies. So, I decided to marry real food with comfort food with these baked veggie nuggets that are paleo, gluten free, grain free, dairy free and autoimmune paleo friendly!
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!
Aside from being egg free, they’re veggie packed with tons of veggies that I know I don’t always get every day! They feature…
Zucchini
Carrots
Caulifower
Green onion
When I was a kid, I wouldn’t come within 10 feet of zucchini. Even as an adult, it takes a lot of work to separately prep all of these veggies. So, I love that these nuggets are packed full of all of these nutrient dense veggies! It’s recommended that we consume 8-9 cups of veggies a day, and these nuggets have 2.5 cups in total! Not bad for a nugget, huh?
As for dipping, I ate these nuggets with an easy AIP guacamole, and couldn’t stop! However, they’d also taste amazing with a compliant ketchup or ranch dressing. I’m drooling just thinking of having these with either! My husband actually eats them with mustard. It sounded weird to me at first, but he swears by it! He says it makes it taste like a corndog 😛 Honestly, a bit of a stretch in my opinion, but it makes him eat more veggies!
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Paleo Baked Veggie Nuggets (Gluten Free, Dairy Free & AIP)
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
Next, add in the coconut oil and seasonings, and combine
For the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin
Allow it to bloom over 2-3 minutes
Place the pot on the stove and turn in on low heat
Slowly melt the the gelatin (this will take just a few minutes) and remove from heat
Vigorously whisk the gelatin egg until it becomes frothy
Add the gelatin egg to the mixture immediately and combine
Start forming patties and place them onto the baking sheet (you should have about a dozen)
Bake for 25 minutes
Very carefully flip them over and bake for another 5-10 minutes (depending on how crispy you like them)
OPTIONAL: To crisp further, put until the broiler for 1-2 minutes
Remove from the oven and allow to cool
Serve with guacamole, compliant ranch dressing, compliant ketchup , or mustard (not AIP but very good combination)
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!
Aside from being egg free, they’re veggie packed with tons of veggies that I know I don’t always get every day! They feature…
Zucchini
Carrots
Caulifower
Green onion
When I was a kid, I wouldn’t come within 10 feet of zucchini. Even as an adult, it takes a lot of work to separately prep all of these veggies. So, I love that these nuggets are packed full of all of these nutrient dense veggies! It’s recommended that we consume 8-9 cups of veggies a day, and these nuggets have 2.5 cups in total! Not bad for a nugget, huh?
As for dipping, I ate these nuggets with an easy AIP guacamole, and couldn’t stop! However, they’d also taste amazing with a compliant ketchup or ranch dressing. I’m drooling just thinking of having these with either! My husband actually eats them with mustard. It sounded weird to me at first, but he swears by it! He says it makes it taste like a corndog 😛 Honestly, a bit of a stretch in my opinion, but it makes him eat more veggies!
Paleo Baked Veggie Nuggets (Gluten Free, Dairy Free & AIP)
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
Next, add in the coconut oil and seasonings, and combine
For the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin
Allow it to bloom over 2-3 minutes
Place the pot on the stove and turn in on low heat
Slowly melt the the gelatin (this will take just a few minutes) and remove from heat
Vigorously whisk the gelatin egg until it becomes frothy
Add the gelatin egg to the mixture immediately and combine
Start forming patties and place them onto the baking sheet (you should have about a dozen)
Bake for 25 minutes
Very carefully flip them over and bake for another 5-10 minutes (depending on how crispy you like them)
OPTIONAL: To crisp further, put until the broiler for 1-2 minutes
Remove from the oven and allow to cool
Serve with guacamole, compliant ranch dressing, compliant ketchup , or mustard (not AIP but very good combination)
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