Vegetable grain-free ‘dough’ balls

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Paleo vegetable dough balls, Paleo Crust

Who doesn’t love a dough ball? Reminds me of the good old days when bread didn’t make me blow up like Veronica Salt from Willie Wonka & The Chocolate Factory! I’d go to Pizza Express and smother them in oogles of garlic butter.

But if like me you’re now avoiding grains or simply fancy a bread alternative, try these vegetable grain-free ‘dough’ balls out. Giving grains a rest doesn’t mean you should be deprived of traditional dishes made from them, you just have to put your creativity hat on and make them in a different way! Hence today’s post.

I’m getting quite addicted to these grain-free dough balls. They’re so versatile , great for dunking in soup, smothering in nut butter or nestling your favourite fillings. This is the basic base recipe but you can pimp them up with all sorts of herbs, spices and meats. They’re good mixed with ground almonds to give a wonderful nutty richness but I wanted to keep these simple for those of you looking for a grain-free, low carb, nut free option. They’re made from just vegetables, eggs and a little coconut oil, so super healthy and a fast track way to get your 5 a day!

If you’re not dairy free, make some garlic butter to melt over the top. Garlic extra virgin olive oil or melted coconut oil works well too.

My mind is bursting with ideas for flavour combinations to try… stay tuned for those.

Makes 12 vegetable balls

Ingredients

  • 1/2 cauliflower
  • 1/2 large courgette
  • 1/2 celeriac
  • 2 medium carrots
  • 2-3 eggs
  • 2 tablespoons coconut oil
  • Salt and pepper

Method

Preheat the oven to 200C and grease a baking tray with oil to prevent sticking.

Peel the celeriac, carrots and remove the stalks from the cauliflower. Chop all the vegetables into chunks and blitz in a high speed food processor using the S blade until it resembles a rice consistency.

Place in a bowl and cook in the microwave on a medium/ high heat for 4-5 minutes until the vegetables soften.  Transfer to a muslin cloth and squeeze out the excess water. Place back in your bowl. Add the eggs, salt, pepper and 2 tablespoons of melted coconut oil. Mix well.

Using your hands, shape the mixture into round balls and place on your tray. Bake in the oven for 25 minutes, turning after about 15 minutes so they brown all over.

Ok, so these aren’t doughy but they are dunkable and you won’t get wheat belly bloat on!

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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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