Buffalo Broccoli bites
A batch of broccoli, some simple breading, an even simpler Buffalo sauce to toss - these beauties come together in under 30 minutes. They are super crispy and spicy. The Buffalo sauce is made with at home condiments such as Sriracha sauce, spicy mustard, rice wine vinegar and maple syrup.
Equipment
- Baking Cookie sheet
Ingredients
- 1 cup Broccoli Washed and towel dried
- 1 cup Chickpea flour
- 1 cup Almond flour
- 1 tbsp Sriracha sauce
- Salt n Pepper
- 1 cup Breadcrumbs Gluten-free tip - use cornmeal
- Oil to coat
Buffalo sauce -
- 1 tbsp Sriracha sauce
- 1 tbsp Rice wine vinegar
- 1 tsp Spicy Mustard
- 1 tsp Maple syrup
Instructions
- Coat a large cookie sheet with oil and set aside
- Mix the chickpea flour, almond flour, sriracha sauce and salt n pepper wellAdd enough water to make it to a dipping batter consistency
- Make an assembly line station - broccoli, dipping batter, bread crumbs Dip the broccoli in the batter completely, let drip excess batterNext coat completely in breadcrumbs
- Set on the cookie sheet, taking care to not touch each other
- Spray some oil on top of the prepared broccoli
- Bake in a pre-heated hot oven at 450 degrees for 10 minutes
- Turn over the pieces and return to oven for another 10 minutes until nicely browned all over
- Mix all the ingredients for Buffalo sauce and toss the crispy broccoli completely in the sauce
- Serve Immediately to keep the crispiness