This recipe was originally published in Cook Your Way to Health as Vegetable Appetizers, using 1 cup of gluten-free whole grain flour. As part of a cleanse I was doing this past month, I experimented with using my homemade almond flour, and I’m happy to report that I loved them! Here is my new version:
A nutrient dense breakfast – no grain flour or sugar, great protein, and lots of veggies!
1 medium onion, finely chopped
3 cups finely chopped carrots, broccoli, celery, zucchini and/or mushrooms (you choose)
1 cup almond flour (grind whole raw almonds in Nutri Bullet or blender, or use dehydrated left over almond pulp from making almond milk)
1/2 cup grated old cheddar, or cheese of your choice. I used 1 cup Goat Cheddar.
2 tbsp. parsley
1 tbsp. dill
1/2 tsp. oregano
2 cloves garlic, minced
1/4 cup cold pressed olive oil
4 eggs, slightly beaten
unhulled sesame seeds
- Heat oven to 350 F and oil a 9″ square baking pan.
- Mix all ingredients together and spread into pan. Top with sesame seeds.
- Bake until golden brown, about 40 minutes, cool on a rack.
- Cut into squares and serve.
Great with soup for lunch, and cold in the lunchbox.
Replace toast and jam with this healthy alternative!