It can often be a struggle to get babies and toddlers to eat their veggies for a variety of reasons. But mostly commonly what I see is that babies and toddlers are offered plain/bland veggies. Although some may like that, I find that most do not. Babies like flavor just as much as adults do. AND adding flavor encourages them to be a more adventurous eaters as they get older. That's where these little patties come in! They are flavorful, veggie rich and nutrient dense! The nutritional yeast adds a cheesy flavor and an excellent source of B vitamins. The garbanzo flour adds protein and fiber, but most importantly acts as the binder to keep these veggie patties together. These patties can easily be adapted with different herbs/spices and cauliflower can be used in place of broccoli. Toren especially enjoys these patties with Karam's Garlic Sauce or hummus. I am sure pasta or marinara sauce would also be tasty.
Makes 12 patties
Time: <30 minutes
2 cloves garlic
1 small head of broccoli (florets only, ~15)
3-4 medium crimini mushrooms
1/2 teaspoon dried oregano
1/4 cup garbanzo/chickpea flour (Bob's Red Mill)
2 tablespoons nutritional yeast (I used large flaked)
1/4 teaspoon sea salt
1 teaspoon aluminum free baking powder
~3 tablespoon water
1 tablespoon grass-fed butter/olive oil for frying
Place the garlic cloves into a food processor and process until finely minced. Add the broccoli florets, mushrooms, and oregano. Process until finely minced and sticking together. In a separate medium bowl mix together the garbanzo flour, nutritional yeast, salt, pepper, and baking soda. Stir in the broccoli mixture with a spatula. Add water 1 tablespoon at a time until the mixture sticks together without being too wet, ~3 tablespoons.
Heat a large skillet over medium heat. Add butter (or olive oil). Once melted and sizzling reduce heat to medium low. Using a tablespoon add the broccoli chickpea mixture to the pan, making ~ 12 patties. Flatten with spatula and cook for 3-4 minutes, then flip and cook another 3-4 minutes.
Serve warm (not too hot) or room temperature with Karam's Garlic Sauce or hummus.
Note: Store patties in an airtight container in the refrigerator. The patties also freeze well and can be briefly reheated in microwave (~15 seconds). Make sure to let them cool before serving.
Nutrition (for 2 patties): 57kcal, 2.3g fat, 6.5g carbs, 3g fiber, 3.3g protein.
If you like chocolate and enjoy roasted nuts, then these little bites of heaven are for you. Whenever I offer one of these truffles to friends or family they always ask me, "Are you sure there is no sugar in these?". My answer is always, "Yes, it's just nuts, cacao, and dates!". I chose to use two different cacao powders. The extra dark cacao powder gives the truffles that rich dark chocolate flavor, but I didn't want it to be too rich, so I used regular cacao powder as well. Depending on your preference, or what you have at home, you can make your own personalized cacao blend. The cacao nibs give the truffles a little crunch (which I love). These truffle bites are the perfect little whole food treat that all will enjoy, trust me. You might as well make a double batch while you are at it! My favorite way to eat these truffles is to pair it along side a cold glass of unsweetened almond milk or a cup of hot green tea.
Make 12 Truffles
Time: ~ 1 hour (including 45 minute cool time)
1 heaping cup raw nuts (hazelnut/almonds, walnuts/pecans, cashews)*
8 medjool dates, pitted
1 tablespoon extra dark cacao powder (I got mine at Whole Foods)
1 tablespoon organic cacao powder (I used TJ's organic cacao powder)
1 tablespoon raw cacao nibs
Generous pinch sea salt
Preheat oven to 325 degrees. Place nuts on baking sheet and roast for 8 minutes. Remove from oven, transfer to a plate, and allow to cool completely, about 30-45 minutes.
Once the nuts are cooled, transfer the nuts to a food processor and add the pitted dates, cacao powders, cacao nibs, and generous pinch sea salt.
Process until the mixture sticks together when pressed between fingers, about 1 minute. Roll into even balls and store in an airtight container. Store in fridge or freezer. They are softer when stored in fridge and a bit firmer when frozen (my personal favorite).
*My favorite nut combo is a blend of walnuts, hazelnuts, and cashews.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.