I'm going to just start off by saying I have a new found appreciation for Rice Crispies They are an absolute lifesaver when it comes to both gluten-free baking and meals.
Need a gluten-free sweet on the fly? These peanut-buttery delights. How about a snackity snack, like these energy balls?
They also do great at trading places with bread crumbs, an ingredient that I swear is in 1/4 of all recipes I see that I get excited about.
So you can imagine how stoked I was to see this post - straight up gluten-free "breading" for all sorts of foods! This might turn into the deep fry craze. Rice crispy coated snickers? Rice crispy coated doughnut? Rice crispy coated zucchini? YES!
For all you carnivores, I'm pretty sure this would work well as a coating on chicken or fish as well. I'm thinking I want to try it sprinkled on roasted broccoli next. And on a casserole. And as a hair conditioner.
The timing for this recipe was perfect, since I had a nice fatty zucchini sitting on our counter fresh from my parent's garden. It's demise was a delicious thing.
"Breaded" Zucchini Sticks
adapted from The Fitnessista
1 large zucchini, sliced into sticks
1.5 cups rice crispies
1/2 t dried oregano
1/2 t dried thyme
1/2 t garlic salt
2 tablespoons flax seed meal
3 tablespoons water
1. Preheat oven to 400 degrees; cover a baking sheet with tinfoil and spray with oil.
2. Combine the rice crispies, oregano, thyme and salt in a food processor until finely ground. In a separate bowl, use a fork to mix the flax seed and water. I suggest using a larger bowl with a wider mouth than the one I used so your zucchini and get fully coated.
4. Dip the zucchini sticks in the flax seed mixture and then coat with the rice crispy mixture. Bake until tender, about 15 minutes.