Scoop the dough into 14 equal portions using a small cookie scoop or a heaping tablespoon. Using your hands, flatten into a oval-ish, nugget shape.
How weird does “nugget shape” sound?! But there it is :). If you need more specificity, my nuggets were roughly 2 inches (5 cm) long, 1.5 inches (3.8 cm) across, and a generous 1/4 inch (.635 cm) high.
Bake in a preheated 400F (200C) oven for 12 to 15 minutes, or until the bottoms are golden brown.
Remove the baking sheet and flip the nuggets (allowing the other side to brown, producing nuggets that look and taste fried).
Return the baking sheet to the oven and bake for 12 to 15 minutes more, until the other sides are also golden brown.
Time to eat!!!
I love these nuggets plain, but have fun making them unique by adding other flavors to the mix prior to shaping and baking. For example, garlic powder, onion powder, Italian herbs, or some nutritional yeast (for added protein and cheese-y flavor).
Make Now, Bake Later
If you want the convenience of frozen nuggets, I have you covered.
Make the nuggets mixture and shape into nuggets as directed in the recipe. I like to double, triple or quadruple the recipe and freeze a lot. Freeze the nuggets in a single layer on a baking sheet and then transfer to an airtight container for up to 6 months of storage in the freezer.
Bake the nuggets anytime, as directed in the recipe (no need to defrost), allowing about 4 to 5 extra minutes of baking time. Whoohoo!
Place the raw vegetables in a steamer basket set over boiling water. Steam the vegetables for about 4 to 5 minutes until softened and tender but not mushy.
Transfer the vegetables to a small food processor and process until mixture resembles a thick puree. Scrape vegetables into a medium bowl. Stir in the almond flour and season with 1/4 teaspoon salt & dash of black pepper (or to taste).
Using a small cookie scoop or heaping tablespoon, scoop the dough into 14 equal portions. Using hands, shape each portion into an oval “nugget” shape (about 2 inches long, 1/4-inch thick). Place on prepared baking sheet, spacing evenly.
Bake in the preheated oven for 12 to 15 minutes, or until the bottoms are golden brown. Remove the pan from oven; using a metal spatula, flip the nuggets.
Return pan to oven and bake for 12 to 15 minutes longer bottoms are golden brown. Serve warm.
Storage: Store the cooked, cooled nuggets in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.
Keto Option: Replace the carrot with an equal amount of red bell pepper.
Make Ahead: The nuggets mixture can be made ahead and shaped into nuggets. Freeze the nuggets in a single layer on a baking sheet and then transfer to an airtight container (store in the freezer for up to 6 months). Bake as directed (no need to defrost), allowing about 4 to 5 extra minutes of baking time.
Flavor Suggestions: Add the herbs and spices of your choosing, such as Italian herbs, garlic powder, onion powder, or chili powder. For cheesey-flavor (and added protein) add several teaspoons of nutritional yeast.
I made these with leftover steamed cauliflower and zucchini and loved them! The zucchini was probably too watery, but they stayed together. I'm going to make extra veggies all the time so I can have these again and again! Such a great and simple recipe!
Thursday 27th of August 2020
Yippee, that's fantastic, Elaine! Great idea to plan on making extra vegetables to make whipping up a batch of these all the easier :)
I made these today and really enjoyed them! I did have a little issue with them falling apart, wondering if 1) I just should’ve added a little more almond meal 2) I should add a little chickpea flour or flax meal? Thanks so much!
Monday 18th of May 2020
Hi Penny! Glad you liked these! Any of the options you mention would work. The vegetables can definitely vary in their water content, so aim for a dough that is moist but firm (if it feels wet, add a little bit of one of the options you mentioned until to desired firmness).