These savory little cakes are something I came up with as a fun snack for my 17 month old. The texture is both delightfully chewy, and fluffy. And, the flavor is so delish! I promise.
While easy for little hands to grasp as a finger food, they also make a wonderful appetizer or snack for adults.
These tasty morsels are also full of fiber & protein, and being baked--they are super duper healthy, too!
Baked Butternut Squash & Chickpea Bites (Gluten Free)
(Great for little ones!)
Makes: 18 bites
2 cups butternut squash, cooked
3 cloves garlic
2 cups chickpeas, cooked (I use Bob's Red Mill Garbanzo Beans)
1/2 cup parmesan cheese, shredded
1 tsp ground cumin
1 tsp sea salt
1/2 tsp ground coriander
1/4 tsp cayenne
1/4 tsp ground ginger
2 tbs brown rice flour (I use Bob's Red Mill)
Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.
In a food processor, combine all ingredients (except oil). Blend until uniformly smooth.
Refrigerate dough for 1/2 hour.
Using your hands, shape into 18 little mini-patties (about 1 rounded tbs of dough each).
Drizzle olive oil on parchment lined cookie sheet. Place patties on
sheet & drizzle again with olive oil.
Bake for 22 minutes, flipping each patty halfway through cooking time.
Let cool a few minutes before serving.
Great on their own, or with a favorite condiment!
Stores well in fridge, and re-heats well in oven.