Alette di broccoli alla Buffalo

Ingredienti

• 2 heads broccoli, cut into florets*
• 1 cup/ 100g oat flour or gluten free flour
• 1 cup non-dairy milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 3 tablespoons nutritional yeast (optional)
• 1 tsp salt
• 1 cup/ 100g crushed gluten free crackers or breadcrumbs
• 3/4 cup buffalo sauce
• 3 tablespoons tomato sauce ketchup
• 3/4 cup water

Preparazione

1. 1

   Preheat your oven to 220ºC/ 425ºF and line a large baking sheet with baking paper.

2. 2

   In a medium/large bowl, whisk together the flour, milk, garlic powder, paprika, salt and nutitonal yeast making sure there are no clumps.

3. 3

   Toss the broccoli in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.

4. 4

   Transfer the coated broccoli to a bowl of breadcrumbs to completely coat, then place them onto the baking sheet one at a time, with enough space in between.

5. 5

   Bake for 22-25 minutes or until crisp.

6. 6

   While the broccoli is baking, combine the buffalo sauce, ketchup and water in a small shallow bowl.

7. 7

   Dip or brush the broccoli pieces into the buffalo mixture and return to the baking sheet.

8. 8

   Bake for another 8-12 minutes to crisp up again.

9. 9

   Garnish with fresh chives or green onions and serve with ranch dressing.