Heart-Healthy Veggie Puffs
Delight your taste buds and nourish your heart with these flavorful, guilt-free Heart-Healthy Veggie Puffs! Made with nutrient-dense whole wheat pastry flour and oat flour, and packed with vibrant veggies like carrots, zucchini, and bell peppers, this recipe is a wholesome twist on a classic snack. Infused with warm spices like turmeric and cumin for added anti-inflammatory benefits, these puffs boast a light, golden texture, thanks to a touch of olive oil and a splash of almond milk. Perfect as a snack, appetizer, or side dish, they come together in just 35 minutes and can be served warm with a dollop of hummus or creamy avocado dip. This easy, vegetarian, and heart-smart recipe will add a burst of color and flavor to any meal, making it a must-try choice for health-conscious food lovers!
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Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 0.5 cup Oat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 0.5 cup Carrot, finely grated
- 0.5 cup Zucchini, finely grated
- 0.25 cup Red bell pepper, finely diced
- 2 tablespoons Green onions, finely chopped
- 2 tablespoons Fresh parsley or cilantro, chopped
- 1 teaspoon Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.75 cup Unsweetened almond milk (or plant-based milk of choice)
- 1 N/A Cooking spray or parchment paper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.
In a large mixing bowl, whisk together the whole wheat pastry flour, oat flour, baking powder, turmeric powder, ground cumin, salt, and black pepper.
In a separate bowl, combine the grated carrot, grated zucchini, diced red bell pepper, green onions, parsley or cilantro, and minced garlic. Mix well.
Add the vegetable mixture to the dry ingredients and stir until evenly combined.
Drizzle the olive oil over the mixture and stir to incorporate.
Gradually pour in the almond milk while stirring, until the mixture comes together into a thick, scoopable batter. If it’s too dry, add a tablespoon of almond milk at a time until the desired consistency is achieved.
Using a tablespoon or cookie scoop, drop dollops of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the veggie puffs are golden brown and firm to the touch.
Remove from the oven and transfer the veggie puffs to a wire rack to cool slightly.
Serve warm or at room temperature. These veggie puffs pair wonderfully with a side of hummus or avocado dip for an extra heart-healthy boost!
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 11.7 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 524 mg | 40% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
