Baked Squash Blossoms

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:

  1. Remove the small spiky leaves from the base of the flower.
  2. Remove the pistil from the center of the flower by using small tongs, a tweezer or pliers.
  3. Hold onto the pistil and twist.
  4. Beat the eggs in a bowl that is wide and deep enough to submerge the flowers.
  5. In a separate bowl, mix all of the dry ingredients together.
  6. Dunk each squash blossom first in the egg bowl and then in the dry ingredient bowl.
  7. Place each blossom on a baking pan with parchment paper.
  8. Spray each blossom with oil.
  9. Bake at 350 for 25 minutes or until golden brown.