Baked GF Leek Bites
Prep. Time
15 minutes
Cook Time
45 minutes
Servings
12 bites
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
Soft, golden, and full of rich savory flavor, these baked bites are warm and satisfying, and are made with only 4 ingredients! Their naturally tender texture makes them ideal as an appetizer, a lunchbox snack, or a cozy side. Baking gives them a gentle crispness on the outside while keeping the inside wonderfully soft. They’re made with almond flour, which adds not only a delicate, nutty flavor but also a nutritional boost—naturally gluten-free and rich in healthy fats, vitamin E, and plant-based protein, almond flour helps keep these bites both hearty and wholesome.
Ingredients
2 leek stalks
1 yellow onion
1 cup fine almond flour
1/2 tsp baking powder
1/2 tsp salt
Instructions
Prepare the leeks: Slice off the dark green tops and root ends of the leeks, leaving the pale green and white parts. Slice them in half lengthwise, then into thin half-moons. Place the chopped leeks in a large bowl of cold water and swish them around to loosen any hidden grit. Let the grit settle, then lift the leeks out with your hands and drain well.
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
In a skillet over medium heat, warm a bit of oil, reduce the heat to low-medium and slowly cook the chopped leeks and onion. Stir occasionally and sauté until caramelized and deeply fragrant. Let cool slightly.
In a mixing bowl, combine the cooked mixture with the dry ingredients and stir until a soft dough forms.
Moist your hands with tap water and form small round balls, gently packed but not compressed. Place them evenly spaced on the baking tray.
Bake for 12-15 minutes, or until the tops are lightly golden and the bites hold their shape when touched. Let cool for a few minutes on the tray before serving.
Notes
You can play with the ratio of the leek and onion, but be sure to use both for the richness of flavors.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.