These gluten-free and vegan lemon cumin fennel bites make for the perfect side dish or snack!
Ingredients (Serves 4)
4 large fennel bulbs, sliced into 1/2 inch pieces, reserving fronds
Juice of 1 lemon
1/2 tsp. lemon zest
2 Tbsp. olive oil
1 cup ground macadamia nuts
1 tsp. cumin
1/4 tsp. sea salt
Preheat oven to 375 degrees F.
Lay fennel fronds in a large baking dish lined with tin foil; top with fennel bulb pieces. Sprinkle with lemon juice, zest, olive oil, macadamia nuts, cumin and sea salt.
Bake for 25-30 minutes or until golden brown.
Remove from oven; set aside to cool for 2 minutes before serving.
Serve warm with a dollop of hummus, guacamole or salsa.