Buffalo Brussels Sprouts - The Acne Nutritionist Maria Marlowe
Fire up your taste buds with these spicy Buffalo Brussels Sprouts coated in chickpea batter and doused in chipotle habanero sauce—perfect for spice lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mariamarlowe.com.
Cooking tools:
- Blender
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- ½ cup coconut milk (can) (or non-dairy milk of choice)
- ½ cup chickpea flour
- 1 lb. Brussels sprouts
- 2¾ tsp. avocado oil (or ghee)
- 3 Tbsp. hot sauce
- ½ tsp. coconut aminos or low sodium tamari (gluten-free soy sauce)
- ½ tsp. apple cider vinegar
- ¼ tsp. garlic powder
- ½ cup cashews (raw) (soaked in filtered water at least 1 hour)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. apple cider vinegar
- ½ tsp. dried dill
- ¼ tsp. unrefined salt (real, pink, or Celtic salt) (or more to taste)
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