Vegetable Squares

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:

Vegetable Appetizers

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

1.   Heat oven to 350 F and oil a 9″ square baking pan.
2.   Mix all ingredients together and spread into pan.   Top with sesame seeds.
3.   Bake until golden brown, about 40 minutes, cool on a rack.
4.   Cut into squares and serve.

Great with soup for lunch, and cold in the lunchbox.

Replace toast and jam with this healthy alternative!

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