3 servings (21 nuggets app)

250 gr raw broccoli 

1 tbsp olive oil

½ onion finely sliced

2 eggs 

½ cup coconut flour divided

½ cup ricotta cheese 

1 tsp sea salt 

pepper to taste 

¼ tsp nutmeg

¼ tsp cumin

¼ tsp garlic powder

CILANTRO SAUCE (optional) 

½ cup nonfat plain unsweetened Greek yogurt

½ cup cilantroleaves

pinch of sea salt

pepper to taste

garlic powder to taste

complete seasoning to taste

1 tbsp lemon juice

Cut broccoli into florets. Place the broccoli pieces in a food processor and pulse for 1 second until it has the consistency of rice

Preheat oven to 350º F. Cover a cookie sheet with parchment paper. Set aside.

Heat oil in a skillet and cook onion until brown. Set aside.

In a bowl add broccoli, eggs, onion, 1/4 cup flour, ricotta cheese and spices: salt, pepper, nutmeg, cumin and garlic. Stir to combine.

Place the remaining coconut flour in a small bowl. Shape nuggets with your hands.  Then dip nuggets in flour and place them onto the tray and bake for around 15 minutes.  Remove from oven and serve. 

For the sauce, put all the ingredients in the blender, then pour into a sauce boat, if it is too thick you can add a little water.

Per serving (7 nuggets) 130 gr app

Cal: 221.3 P: 11.5 F: 14.4 Cb: 9.1

Per serving with sauce (7 nuggets and 3 tbsp sauce) 175 grs app

Cal: 243.7 P. 15.8 F: 14.5 Cb: 10.6