This is a recipe I threw together when my son was trialing baked egg. I wanted to make something that had a higher concentration of egg than a cookie (since we had already passed that) but was still “baked” rather than scrambled or fried (wasn’t feeling brave enough to try those yet!).
T is very picky about textures and for whatever reason, is not a huge fan of muffins (or mini muffins). So, I used this silicone muffin top pan instead. The end result kind of patty shape that can be cut into small squares.
- 1.5 C cooked quinoa
- 1 small head of broccoli
- 1 egg
- 3 Tbsp cassava flour
- Grapeseed oil
- Dash of salt
If garlic or onion powder are safe, I think they would make a tasty addition to this recipe!
Steam broccoli, remove stalk, and pulse in mini chopper. Combine broccoli, cooked quinoa, eggs, oil, and salt in a medium-size bowl. Stir to combine. Add flour, mix, and scoop into a well-greased muffin top pan. Bake at 350 degrees Fahrenheit for 20 min.
After cooling, wrap each patty with plastic wrap and place in a ziploc freezer bag. To reheat, I pour approximately 1 Tbsp of oil into a frying pan over medium-high head and add patty.