Step 1

Preheat oven to 400F (200C). Spray a large baking sheet with cooking spray.

Step 2

Place the raw vegetables in a steamer basket set over boiling water. Steam the vegetables for about 4 to 5 minutes until softened and tender but not mushy.

Step 3

Transfer the vegetables to a small food processor and process until mixture resembles a thick puree. Scrape vegetables into a medium bowl. Stir in the almond flour and season with 1/4 teaspoon salt & dash of black pepper (or to taste).

Step 4

Using a small cookie scoop or heaping tablespoon, scoop the dough into 14 equal portions. Using hands, shape each portion into an oval "nugget" shape (about 2 inches long, 1/4-inch thick). Place on prepared baking sheet, spacing evenly.

Step 5

Bake in the preheated oven for 12 to 15 minutes, or until the bottoms are golden brown. Remove the pan from oven; using a metal spatula, flip the nuggets.

Step 6

Return pan to oven and bake for 12 to 15 minutes longer bottoms are golden brown. Serve warm.