Recipe: Mum-Mums Broccoli Bites

With the stress accumulating this time of year, the temptation to throw some chicken nuggets in oven is strong.  Resist that urge with this quick, easy, allergen free and dare we say it- healthy recipe. It’s a great way to sneak in some veggies in an otherwise dessert filled season.   

• 1/2 large head broccoli, broken into large florets
• 1/2 fresh lemon
• 4 packs Baby Mum-Mums Original (or ½ cup gluten free bread crumbs)
• 3 tablespoons freshly grated parmesan cheese
• 1/2 teaspoon salt
• 1 teaspoon dried parsley
• almond milk for dipping/coating florets (any unsweetened milk will work)
• olive oil

Preheat oven to 350° Lightly grease a cookie sheet or baking pan. Use a rolling pin over the packs of Mum-Mums to break up into bread crumbs.  Rinse broccoli under cold water then sprinkle with lemon juice and toss gently. Pour about ¾ cup milk into a small bowl.
In a separate small bowl mix bread crumbs, parmesan, and parsley. Dip florets into milk, then roll in Mum-Mum breadcrumb mixture. Press with fingers to help bind. Place on cookie sheet, sprinkle with salt, and drizzle with olive oil. Bake for approximately 20 minutes. For extra crunch, place under broiler for 2 minutes at the end of cook time.