1/2 cup plant almond milk
250 gr. brussels sprouts
1/2 cup almond crumble or chickpea flour
2 tbsp avocado oil
3 tbsp hot ketchup
1 tbsp BBQ sauce
1/2 tsp tamari
1/2 tsp apple cider vinegar
1/2 cup blanched almonds
2 tbsp olive oil
1 tbsp lemon juic
1 tsp apple cider vinegar
1/2 tsp dried dill
1/2 tsp salt
1.Set the oven to 200 C.
2. Make the Brussels sprouts: Combine almond milk and almond flour in a medium sized bowl. Set aside to thicken up while you prepare the Brussels sprouts.
3. Remove the stem end and any loose outer leaves, then slice in half.
4.Once all Brussels sprouts are cut, line a baking sheet with parchment paper. Dip each Brussels sprout in the batter to thoroughly coat, then place on the parchment paper, cut side up. Repeat until you’re done, leaving a little space in between each sprout, so they don’t stick. Cook for 15-20 minutes.
5.Meanwhile, make the buffalo sauce: simply add all ingredients to a bowl and whisk together until well combined cook on low heat for 2-3 minutes. Set aside.
6.To make dipping sauce: Combine all ingredients in a blender and mix until a uniformly thick and creamy consistency forms. You can thin it out, if desired, with a little extra water or oil, 1 teaspoon at a time.
7.When the Brussels are out of the oven, use a spatula to release them from the paper, and push them all towards middle of the pan. Pour the buffalo sauce over them, then use two spoons to mix well and make sure they are evenly coated. Then, lay them out flat again Return to the oven for 10 minutes.
Serve the your buffalo with the almond dill dipping sauce.