Serves X-XX
Ingredients:
- 8-10 squash blossoms (suggested serving size for 2 people)
- 2-3 large eggs
- 1/2 tsp garlic powder
- 1/2 cup sorghum flour (or 1 cup wheat flour total)
- 1/2 cup almond flour
- 3/8 tsp salt
- 3 Tbsp finely chopped fresh (cinnamon) basil or sage
- 3 Tbsp parmesan cheese (or vegan parmesan cheese)
- Spray oil
Directions:
- Remove the small spiky leaves from the base of the flower.
- Remove the pistil from the center of the flower by using small tongs, a tweezer or pliers.
- Hold onto the pistil and twist.
- Beat the eggs in a bowl that is wide and deep enough to submerge the flowers.
- In a separate bowl, mix all of the dry ingredients together.
- Dunk each squash blossom first in the egg bowl and then in the dry ingredient bowl.
- Place each blossom on a baking pan with parchment paper.
- Spray each blossom with oil.
- Bake at 350 for 25 minutes or until golden brown.