Crispy Baked Broccoli & Almond Bites with Chilli-Lime Dip
Craving a salty, crunchy, satisfying snack?
Ingredients
200g broccoli florets, finely chopped (almost rice-like)
80g almond meal
1 tablespoon ground flaxseed
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 tablespoon fresh lime juice
½ teaspoon chili flakes (adjust to taste)
½ teaspoon Himalayan salt
Freshly ground black pepper to taste
2 tablespoons water
For the Chili-Lime Dip:
½ ripe avocado
Juice of 1 lime
Pinch of chili powder
Pinch of Himalayan salt
2 tablespoons water (to thin)
Instructions
Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.
In a food processor, pulse broccoli until finely chopped (like rice).
Transfer to a bowl and add almond meal, flaxseed, parsley, garlic, lime juice, chili flakes, salt, pepper, and water. Mix until it holds together.
Scoop spoonfuls of the mixture, shape into bite-sized rounds or patties, and place on the tray.
Bake for 25–30 minutes, flipping halfway, until golden and crisp.
For the dip, blend all ingredients until smooth. Adjust thickness with water.
Serve hot broccoli-almond bites with the creamy, tangy dip.