Oh yes I did.
Kids. Valentines Day. Veggie Nuggets. ALL gluten-free!
I’m so excited!
Second, Wednesday for Wee Ones, a new bi-weekly series for the kiddos who’s tummy’s don’t like gluten. I’ve had multiple requests asking for help with their kids who are gluten-free. Now that I have a wee one I’ve never been more excited to help you mommy and daddy’s out.
I figured this is perfect cookbook feature to kick off this new series!
Catherine is the brains behind the Weelicious site and cookbook. Her food is unprocessed, made to work for the entire family and is sure to get those picky eaters eating healthy. She has recipes for babies, to toddlers to feeding the entire family. She also has an excellent cooking videos with her and her little adorable kids in the kitchen. It’s all brilliant.
The cookbook isn’t gluten-free, but has many (naturally) gluten-free options.
Now, lets talk about these nuggets.
They’re loaded with veggies, potatoes and coated with breadcrumbs. Trust me, you won’t even miss the meat. Plus, there’s no mystery ingredients and this is much less expensive then those frozen nuggets.
I knew my husband would be the true test. I was a little disappointed. I thought I wouldn’t have to share, but he continued to reach for more. It’s a good thing this recipe makes almost 50 nuggets!
We put the leftovers in the fridge, but I think I just finished off the last of the batch.
My little guy is a little too young to be a picky eater, but I’m planning ahead.
I figured fun shapes are the way to go and with Valentines Day just around the corner, I thought I’d make heart shaped veggie nuggets. Who wouldn’t want to eat these sweet hearts? In the book, she uses animal cookie cutters. Whatever shape you decide to use, I found the smaller ones work the best.
If you want to make these regular, use all purpose flour and regular breadcrumbs. Although, the gluten-free version is equally delicious and might feel better on those little tummy’s!
Weelicious Veggie Nuggets, Gluten-free
Slightly adapted from Weelicious Cookbook
- 2 large russet potatoes (I used 3 small), peeled and cut into 2-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 cup broccoli florets
- 1/2 cup frozen corn kernels, defrosted
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup all purpose gluten-free flour – I used Pamela’s baking and pancake
- 2 large eggs, whisked
- 1 cup gluten-free breadcrumbs – I like the brand, Ians
- cooking spray
- ketchup or mustard for dipping
Line one baking sheet with parchment paper and another with foil, set aside.
In a large steamer pot, place potatoes and carrots in over boiling water and steam for 12-15 minutes.
Add in the broccoli and steam for an additional 5 minutes.
With kitchen tongs or a spoon, remove the potatoes, place in a bowl and mash them.
Place the corn, broccoli, and carrots in a food processor and pulse to finely chop.
Add chopped vegetables, salt, garlic powder, and onion powder to the mashed potatoes. Stir well to incorporate.
Spread mixture on prepared baking sheet with parchment paper, about 1/4-inch thick and freeze for 1 hour. *recommended to freeze no more than 1 1/2 hours
*note from the book: After previous step, place the breaded nuggets on a baking sheet and freeze up to 30 minutes. Remove from the freezer, place in a ziplock bag, label and freeze for up to 3 months.
When ready, place the flour, eggs and breadcrumbs in three separate bowls.
Preheat oven 450 degrees F. Spray baking sheet (with foil) with cooking spray.
Remove pan from the freezer. With a cookie cutter, 1 to 2 -inches wide, cut out shapes from the potato/vegetable mixture. *if you don’t have a cookie cutter, you can cut into small squares with a knife.
Gently coat nuggets with flour, then the eggs, then the bread crumbs and then place on the baking sheet.
Lightly coat the nuggets with cooking spray. Bake for 10-12 minutes and then broil for 1-2 to make crispy.
Serve warm with ketchup or mustard. Enjoy!
Makes 40-50 nuggets
January 22 2013