Lemon Coriander Fennel Bites

baked-fennel-meal

In the mood for a quick n’ easy snack?

I’ve had the itch to make homemade fennel bites for a few days now and have had a few pretty bulbs of fennel sitting in my fridge staring at me, just waiting to be roasted, toasted and made into cute little snacks.

I mad these fennel bites last night after returning back to Manhattan after a few days out in San Fran.  I didn’t have much time but I knew I wanted to create something warm and yummy.

So, I whipped up this comforting snack because after a week of 70 degrees and sunshine, it’s now 55 and a bit breezy here in Manhattan.

I knew these fennel bites would be the perfect treat to warm me up and keep me satisfied…especially when served with a nice dollop of hummus on top.

O so good.

I’ll just be upfront and tell you that these bites take a minute to prepare and then you can go do laundry, clean your house, relax in the bathtub or sit and watch them bake because in a mere 25 minutes you’re left with a satisfying and sweet treat.

No oil, no sauce.

Just fennel, some lemon juice, a bit of coriander, almonds and sea salt.

Simple yet satisfying.

Just like all of my recipes.

It’s worth making on a special occasion or when you’re alone in your pj’s on a Friday night and want a healthy comfort-food kinda snack.

Either way- they’re delish.

So, get bakin’.

Springtime may be here but that’s no excuse to turn off your oven.

Trust me on this one.

These are bites you just won’t be able to resist.

Lemon Coriander Fennel Bites

Gluten-Free and Vegan

Serves 4

Ingredients

  • 4 large fennel bulbs, sliced into 1/2 inch pieces, reserving fronds
  • Juice of 1 lemon
  • 1/2 tsp. lemon zest
  • 1 cup ground almonds
  • 1 tsp. coriander
  • 1/4 tsp. sea salt

Directions

  1. Preheat oven to 375 degrees F.
  2. Lay fennel fronds in a large baking dish lined with tin foil; top with fennel bulb pieces.  Sprinkle with lemon juice, zest, almonds, coriander and sea salt.
  3. Bake for 25-30 minutes or until golden brown.
  4. Remove from oven; set aside to cool for 2 minutes before serving.
  5. Serve warm with a dollop of hummus, guacamole or salsa.
  6. Enjoy.

And if you are in the NYC area, join me on April 10th – I’ll be teaching a cooking class at the Wellness Club of Whole Foods Market Tribeca and I would love to meet you!

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11 replies
  1. Danielle
    Danielle says:

    I have some fennel to use up in the kitchen. These look great! Do you think they would do well if leftovers were re-heated in the oven a day or two later?

    Reply
    • Amie
      Amie says:

      Thanks Danielle; yes I actually just enjoy them left over cold or at room temperature and they are delish atop salads or with tomato sauce. I’m sure you can reheat them and they will still be delish. Enjoy and have a great sunny day!

      Reply
    • Amie
      Amie says:

      Thank you darling; so happy to have met you, as well! You are so kind. Thank you for your comment; hope to keep in touch and see you again soon. xoox

      Reply
  2. Abby
    Abby says:

    Hi! Thanks so much for your sweet comment! I just love your blog, looks like we both enjoy fresh, clean cooking. Can’t wait to see more!

    Reply
  3. Jen
    Jen says:

    Is fennel the same as endive? I’ve never seen it in my store only endive. It looks like onions :) Hope it doesn’t taste as strong!

    Reply
    • Amie
      Amie says:

      Thanks Jen; they are not like endive. They are a completely different vegetable; ask your local food store or go to Whole Foods Market as they will surely have fennel there. It may also be called anise as it have a licorice taste when eaten raw. Enjoy!

      Reply

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  1. [...] chopped up some fennel, onions, cashews a bit of thyme and marjoram along with some cashews and mixed ‘em all [...]

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