Cheesy Broccoli Poppers

January 11, 2018

 

 

These addictive little broccoli bites make a delicious crunchy snack and are even tastier than the kale or veggie chips you can buy at the store! I used my dehydrator to make these, but baking them at a low temp (180-200F) for about an hour should do the trick. Try using this batter on kale chips, other greens, cauliflower, or any vegetable you'd like to experiment with for a creative snack. 

 

 

Cheesy Broccoli Poppers

yields about 3 cups 


2 bunches raw organic broccoli
1 cup cashews**, soaked for at least 4 hours
3 tb lemon juice
1 red bell pepper
1/4 cup nutritional yeast
1/2 tsp salt
1/2 tsp each onion powder, garlic powder, ground turmeric
1/2 cup water

 

 

 


Chop the broccoli into bite-sized florets. Keep in mind they will shrink a lot as they’re dehydrated. Place in a large bowl.


Combine all ingredients in a blender and blend until smooth. Pour mixture over broccoli and toss to coat evenly.


Spread florets out on your dehydrator tray (lined with sheet) or on a parchment-lined baking tray.

 

Avoid overlapping the florets as they’ll stick together when dried. Dehydrated at 115F for 12 hours or overnight, or bake at 180-200F (as low as your oven will go) for an hour or until broccoli is dry and crispy.
 

 

**Note: You could also try using soaked sunflower seeds instead of cashews for a nut-free option!

 

 

 

 

 

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