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These quinoa broccoli bites are pretty exciting to me. I’ll be honest, I was really struggling to find a side dish or appetizer that was some sort of bite or patty or cake or anything that held together and was dippable. Not being able to use eggs or wheat flour makes this pretty difficult! Nothing was holding together! Until I made these. A triumph!

The key to getting these quinoa broccoli bites to hold is to really squash them together. The quinoa will adhere together but you definitely need to add some pressure. Also, make sure that the broccoli is cut really small or else you’ll have large chunks of broccoli disrupting the form of these bite sized snacks. If the broccoli is too big these bites will just crumble and make a mess.

Make sure to bake these bites for long enough. Quinoa and rice flour don’t brown as deeply as regular flour would so they’ll have a little more time before they burn. You want them to have a crisp outside so that they’ll hold up to dipping!

You may use white rice flour instead of the brown rice flour if that’s what you have on hand. The rice flour seems to hold up well and crunch up better than oat flour which I use for many other elimination diet recipes. I recommend having both in your pantry if you intend to stick to this diet for the full duration. It’s very nice to be able to have any sort of baked goods even if you can’t eat wheat. Both of these types of flour are relatively affordable and can technically even be made at home. I just haven’t had much success with making it fine enough to be baked properly.

This is the rice flour I use, I’ve really enjoyed many products by this brand:

hey anthony

Ingredients

2 cups quinoa, cooked
2 cups broccoli florets, chopped small
3 tbsp flaxseed
¼ cup water
2 tbsp olive oil
½ cup brown rice flour
¼ cup nutritional yeast
1 tbsp apple cider vinegar
1 ½ tsp salt
½ tsp garlic powder
¼ tsp black pepper

Instructions

Preheat oven to 400 F
line a large baking sheet with parchment paper
whisk together flaxseed and water, set aside for 10-15 minutes
combine all ingredients with flaxseed mixture in a large bowl
using a cookie scoop or your hands press mixture into firm balls about an inch and a half in diameter, place on lined baking sheet (use a cup with lukewarm water and dip your fingers in between scoops to help the quinoa from sticking to your hands)
bake for 24 to 26 minutes until light brown and crisp
serve with your favorite dipping sauces