| Servings | Prep Time | Cook Time |
| 48mini bites | 20minutes | 20minutes |
| Servings | Prep Time |
| 48mini bites | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 3 cups frozen mixed vegetables (thawed)
- 1⁄2 cup cooked rice (or cooked quinoa)
- 2 teaspoons sea salt
- 1 1⁄2 cup chickpea flour
- 1 cup water
- 2 tablespoons olive oil
- 1⁄4 cup unsweetened applesauce
- 1⁄2 teaspoon garlic powder
Servings: mini bites
Units:
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Ingredients
Servings: mini bites
Units:
|
Instructions
- Preheat oven to 375 degrees F.
- Place thawed vegetables, rice and salt into a food processor (or blender) and pulse until chopped into smaller pieces.
- Put chickpea flour and water into a separate bowl and whisk until smooth.
- Pour chickpea flour mixture, oil, applesauce and garlic powder into the food processor with the vegetables. Mix/blend on low for about 1 minute. I like to keep the mixture a little chunky, but feel free to blend it for longer if you want a smoother consistency which can help appease picky eaters.
- Prepare small muffin pans by brushing with olive oil, spraying with cooking spray or lining with small paper muffin cups.
- Scoop vegetable mixture into the muffin pan. Each bite is approximately one heaping tablespoon of the mixture.
- Bake at 375 degrees F for 20 minutes. Allow to sit for 5 minutes before removing bites from muffin pan. Allow to cool completely on a cooling rack before freezing.
- Serve at room temperature or slightly warm.
Recipe Notes
I use a Normandy style frozen vegetable mix that includes broccoli, cauliflower and carrots, but any mix will work.
Fresh vegetables will also work very well in this recipe.
For variety, consider adding different seasoning such as cumin, curry, paprika or parsley.
