Veggie Cakes - Did someone say cake?

Helllloooo! It's been awhile since I've blogged. So much to do and not making the time to write to you all. I have embarked on another AIP (autoimmune protocall) diet. This is an elimination diet that removes foods that have been known to cause autoimmune flares, which could be anything from inflammation to pain to hair loss! The list is endless. So with this new adventure comes a renowned energy to find new recipes to recreate things I like to eat- mostly comfort food and flavor. I am always in love with anything crispy and salty. I came across a recipe for veggie cakes and had I not seen the picture, no way jose! The picture drew me in! They looked crispy and savory! Ugh! Just what I was longing for. Without further ado, here is the recipe. You will get lots of great veggies in and you won't even know it.

Baked Veggie Nuggets (Paleo & Autoimmune Paleo)

Ingredients

2 cups zucchini (shredded and squeezed to remove excess liquid - I did not do this step nad had to bake a little longer)
2 cups cauliflower, riced
1 cup carrots, shredded
2/3 cup coconut flour
1/2 cup tapioca starch
6 tbsp coconut oil
4 tsp finely sliced green onion
1.5 tsp onion powder
1 tsp salt
1 drop do Terra marjoram essential oil
For the gelatin egg: (If not doing AIP, use 2 eggs beaten)
2 tbsp gelatin -use a good quality grass fed beef gelatin
1/2 cup water

Instructions

Preheat the oven to 400 F and lightly grease 2 parchment lined baking sheets with coconut oil
Add the shredded veggies to a mixing bowl and thoroughly combine
Add in the coconut flour, coconut oil, tapioca starch and seasonings, and combine
For the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin
Allow it to bloom over 2-3 minutes
Place the pot on the stove and turn in on low heat
Slowly melt the the gelatin (this will take just a few minutes) and remove from heat
Vigorously whisk the gelatin egg until it becomes frothy
Add the gelatin egg to the mixture immediately and combine
Start forming patties and place them onto the baking sheet (you should have about 2 dozen - do not crowd)
Bake for 25 minutes - if still liquidy, bake another 10 minutes
Very carefully flip them over and bake for another 5-10 minutes (depending on how crispy you like them)
OPTIONAL: To crisp further, put until the broiler for 1-2 minutes
Remove from the oven and allow to cool
Serve with guacamole, compliant ranch dressing, or mustard (not AIP but very good combination)