These easy snacks are gluten free, healthy and so quick to make. What makes these better is that they are low additive as well. If you are looking to go low additive be sure to subscribe to your free e-book bundle for the what to avoid. I digress.

Miss C and I cooked these which was great quality time together. We adapted a recipe to suit our needs.


  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 eggs beaten
  • 3/4 cup cornflake crumbs
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon crushed garlic 


  • Preheat oven to 200 degrees C and place muffin papers into a muffin tray.
  • Steam broccoli and cauliflower florets on the stove or in the thermie, then cop finely in the  thermie (be sure to tip the water out first.)
  • Transfer chopped broccoli and cauliflower to a medium bowl and add beaten eggs, cornflake crumbs, cheese, and garlic. Mix well.
  • Drop mixture by the tablespoonful into the muffin papers and press down tops gently ideally with a sppon but Miss C used her fingers.
  • Bake for about 25 minutes or until golden brown. Keep in the fridge in an airtight  container.



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