Cheesy Stuffed Broccoli Bites

For the Tot:

• 2 cups broccoli (grated)
• 1 tablespoon coconut oil
• 1⁄2 cup gluten free breadcrumbs (or almond meal)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1⁄8 teaspoon asafoetida
• 1 chia egg (1 tbsp chia or flax meal mixed with 3 tbsp water)
• 1 tablespoon liquid aminos (optional)
• 1 teaspoon salt (1 ½ tsp if you don't add the liquid aminos)

For the Filling:

• 1 cup vegan cheese (store bought shredded vegan mozzarella or my homemade mozzarella)
• 1 medium fresh jalapeno (finely chopped)
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon coriander powder
• 1⁄4 teaspoon garam masala

1. Preheat oven to 400 ˚F /200 ˚C.

2. Make chia egg by adding the ingredients together in a small bowl and leave aside for a couple of minutes until it becomes gloopy.

3. Grate broccoli or whiz up in a food processor till finely ground.

4. Heat oil in a pan and sauté asafoetida for a couple of seconds.

5. Add in grated broccoli and sauté for a few minutes until slightly softened.

6. Remove from heat and place the broccoli into a mixing bowl and mix in the remaining ingredients including the chia/flax egg.

7. Mix all filling ingredients into a small bowl. If using store bought cheese shreds, squeeze the cheese together in your hands to make small cheese balls.

8. Oil your hands and make desired sized balls of the broccoli mix and pat into a disc shape.

9. Place cheese ball in the middle and mold the broccoli mix around it to form a ball with the cheese in the center (the cheese should not be visible).

10. Place onto a non stick sheet or baking paper sprayed with oil, place in the fridge for 10 mins before baking.

11. Bake in the oven for 12-15 minutes or until crispy and brown. A little cheese may ooze out but that's normal.

12. Sprinkle with love, say a little prayer of thanks, and nourish yourself ❤️