Crispy Baked Hemp Seed Broccoli
Don‘t like broccoli? Trying these Crispy Baked Broccoli Florets might change your mind. The crunchy treat is enriched with nutritious hemp seeds, making them protein-rich and extra crispy.
Servings: 2
Calories: 522kcal
Ingredients
- 300 g broccoli florets (2 cups)
- 70 g spelt flour (⅓ cup)
- 70 g breadcrumbs for coating (½ cup)
- 4 tablespoon hemp seeds
- 100 ml milk or plant-based option (3.4 oz)
- 2-3 tablespoon vegetable oil (light-tasting)
- ¼ teaspoon cayenne pepper
- ¼ salt salt
Instructions
- Preheat oven to 200°C and line a baking sheet with parchment paper. Wash and thoroughly try broccoli. Remove stem and cut into florets.
- In a bowl, mix spelt flour and milk. Take a second bowl and mix breadcrumbs, hemp seeds, cayenne pepper and salt. Dip each broccoli floret into the flour milk mixture. Then dip into the breadcrumb mixture and coat evenly. Shake the bowl to help with coating.
- Pour 1 tablespoon of the vegetable oil onto the baking sheet and distribute it with a grilling or baking brush. Transfer coated broccoli florets onto the baking sheet, leaving a little space between each of them. Brush with the remaining oil.
- Bake for 35-40 minutes until golden brown and crispy. Turn the broccoli florets after half the baking time.
- Remove from heat, serve with your favourite dip and enjoy.
Notes
- You can make this recipe gluten-free by using the gluten-free flour and breadcrumbs of your choice.
- I use two bowls for the coating process and have a hack to make it easier and less messy. I dip the broccoli florets into the flour and milk mixture first. Then I let them fall into the bowl with the breadcrumb mixture and shake the bowl vigorously. The result: Each floret gets evenly coated without getting your hands dirty.
Nutrition
Calories: 522kcal