Alkaline Baked Zucchini Bites with Cashew & Dill Dip (Vegan, GF, Alkaline)
One of my favorite snacks ever – and one the whole family, and friends, all absolutely love. These lovely little bites take very little time to prepare, and they are so moreish, you might want to double the recipe.
Alkaline, vegan, gluten-free, paleo-and-keto-friendly, and of course nourishing too – they are a hit at every dinner party I have taken them to.
In terms of nutrition, you’re getting:
- Amazing Antioxidants from the Carrots: incredible antioxidants including alpha-carotene, beta-carotene, and lutein give fantastic cardiovascular and cancer-protective benefits.
- Unique Mineral Blend from the Zucchini: zucchini is an excellent source of copper and manganese, and a very good or good source of the alkaline minerals magnesium, phosphorus, potassium, zinc, calcium, and iron). In the vitamin category, amazing to see the number of B-vitamins provided by zucchini too, including B1, B2, B3, B6, pantothenic acid, choline, and folate.
- Powerful Anti-Inflammatory Action: from the garlic, ginger, turmeric and cumin. Plus the garlic is anti-viral, anti-bacterial, and cancer-preventative.
- Excellent Source of Healthy Fats: from the cashews which, like almonds, contains omega 9 – proven to raise GOOD cholesterol, lower bad cholesterol and increase cardiovascular health – as well as saturated fats to support brain health.
And again…the bites, especially with the dip is delicious!
Alkaline Baked Zucchini Bites (with Cashew & Dill Dip)
For the bites:
2 ½ cups grated zucchini
1 ½ cups grated carrot
3 tsp coconut oil
1 tsp minced ginger
1 tsp minced garlic
½ tsp ground cumin
½ tsp garam masala
½ tsp red chili powder
¼ tsp ground turmeric
¼ tsp dried rosemary
½ cup gluten-free breadcrumbs
Salt and pepper, to season
For the dip
2 cups raw cashews
¼ cup extra-virgin olive oil
½ cup warm water, divided
2 tablespoons lemon juice
2 tablespoons tahini
4 cloves garlic, peeled
1 teaspoon salt
½ teaspoon ground pepper
¼ cup coarsely chopped fresh dill
2 tablespoons capers, drained
- Preheat your oven to 190 degrees centigrade.
- Place grated zucchini in a colander and sprinkle with salt, and set aside for 10-15 minutes. After this time, squeeze out the moisture from the zucchini. Set aside for 20 minutes and then squeeze out water from zucchini.
- Now very gently warm a tsp of coconut oil in a pan and add the grated, squeezed zucchini and the grated carrot and saute for a couple of minutes, or until they are tender.
- Next stir through the minced ginger and spices and a pinch of salt. Keep sauteing for another minute and then set aside to cool.
- Combine this mix with the GF breadcrumbs in a bowl and then roll into small balls (anywhere between 8-14 depending on how small or large you want them – but don’t go too large).
- Line a baking tray with parchment paper and place the balls onto the tray, and bake for 35-40 minutes.
While baking, it’s time to prepare the dip…
Note: if you do not have a high-speed blender like a Vitamix, you will need to soak the cashews overnight, or for 60 minutes in boiled water before blending.
- To the blender add the cashews (drained if soaked), 1 tsp coconut oil, 1/4 cup water, lemon juice, tahini, garlic, salt and pepper.
- Process for 2 to 3 minutes, adding more water if needed, 1 tablespoon at a time, until creamy.
- Finally, add the dill and capers and pulse the blender a couple of times to mix it all through.
- Put the dip in a pot on a plate and surround the pot with the zucchini bites and serve while hot.