We all know that we need to eat our veggies, but getting our children to eat them can take time and patience. These broccoli nuggets are child friendly, packed with fiber and protein. Best of all they are the same shape as chicken nuggets so little hands can pick them up with ease. Serve these plain or with a child friendly dipping sauce and watch them disappear. The D-Man likes these with homemade mayonnaise mixed with horseradish, but you can also use homemade or organic ketchup, honey mustard, or even with a dollop of creme fraiche.
16 Ounce Bag of Frozen Organic Broccoli Florets (cooked and cooled)
2 Large Pastured Eggs (or 3 small pastured eggs)
1 Cup Organic Hemp Hearts
1 Cup Shredded Cheese of Choice (cheddar, swiss, jack, etc.)
2 Tablespoons Ground Organic Chia
1 Tablespoon Organic Italian Seasoning
1 teaspoon Sea Salt
1/2 teaspoon Organic Onion Powder
A few Grinds of Fresh Pepper
Note: If you are making these for children season for your child’s taste.
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper (this will make the nuggets easier to remove).
Place the cooked and cooled broccoli florets in a food processor.
Pulse broccoli a few times until it is uniform (no florets remaining).
Add the rest of the ingredients and pulse until well combined.
Let the puree rest for 3 minutes, if it look too thin to hold it’s shape add a little more chia.
Using a cookie scoop that holds 2 tablespoons scoop the puree and place on the cookie sheet.
Bake for 15 to 20 minutes until lightly browned on top.
Remove from the oven and cool slightly before serving.
To keep leftovers fresh, place in an airtight container in the refrigerator or freeze for later use.