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+ servings

Veggie Under The Seaweed Tots

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Ingredients

  • 1 large carrot
  • 1 medium potato
  • 1 large package of gimMe Organic roasted seaweed snacks
  • 1 teaspoon of sea salt
  • 1 tablespoon ground flax seeds
  • 2 tablespoons warm water
  • 2 tablespoons coconut oil
  • 1/2 cup whole-wheat pastry flour can also use gluten-free flour mix

Instructions

  • Preheat the oven to 425 degrees Fahrenheit
  • Grate carrot & potato. You will want about 4 cups of grated vegetable total
  • Place grated carrot and potato in a kitchen towel, in a bowl and sprinkle with salt. The salt will draw out excess water, which will help the totes get nice and crispy when they bake. Let sit for about 5 minutes
  • Meanwhile, mix flax seeds with warm water and coconut oil, stir and let sit for 3 minutes
  • Roughly chop or crumble gimMe organic roasted seaweed snacks
  • Gather the four corners of your kitchen towel and firmly twist until you squeeze water out of grated vegetables. Ring out as much water as you can
  • Place the grated vegetables into a large mixing bowl and add the gimMe organic roasted seaweed snacks & fluff all ingredients together using a fork
  • Next sprinkle whole-wheat pastry flour over the vegetables slowly while stirring the mixture and try to coat everything evenly
  • Finally add the flax/water/oil into the mix and stir together one last time to evenly combine
  • Scoop mixture into a mini cupcake tin and bake in the oven for 25 minutes
  • Let cool for 10 minutes before enjoying
Servings: 2