Ingredients (serves 2-3)
- 1/2 cup almond milk (almond milk works great too!)
- 1/2 tsp apple cider vinegar
- 1/2 cup all purpose flour
- 1/4 cup corn starch
- 1 tsp salt
- 1 tsp red MykChilliSauce
- 15 brussel sprouts (roughly half a bag)
- 1½ cup panko breadcrumbs
- 1;4 cup butter
- 2 cloves garlic, chopped.
- 2 tsp red MykChilli sauce
- 1/2 tsp agave syrup
- 1/2 tsp amino acids
- Preheat oven to 200°C
- Trim the Brussels sprouts by pulling off any bad leaves
- Then prepare the batter. Add the milk and apple cider vinegar to a small mixing bowl. Let sit for a minute, it will curdle and get slightly thicker.
- Next, in a large mixing bowl, whisk together the flour, corn starch and salt.
- Now, whisk the 1 tsp of MykChilli into the milk mixture. Add the mixture into the dry ingredients and whisk till combined fully and there are no lumps.
- Pour the panko breadcrumbs into a medium sized mixing bowl.
- Then, dip each sprout into the batter, then into the panko. Coat completely in panko.
- Place each Brussels sprouts onto a sheet pan sprayed with non stick cooking spray.
- Bake the Brussels sprouts on 200°C for ten minutes. Flip them over and bake for a further 10 minutes or until golden brown and crispy.
- While the Brussels sprouts are baking, make the sauce. In a non stick skillet, melt the butter on a medium heat. Add in the chopped garlic and saute for 1-2 minutes. Then add in the 2 tsp of red MykChilli sauce, agave syrup and coconut aminos. Cook a further one minute till combined completely. Take off the heat.
- Once the Brussels sprouts are cooked, toss in the sauce and serve immediately with a wedge of lemon.