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Mango Mushroom Buffalo Wings
Ingredients
- 2 cups unsweetened plant milk
- 4 teaspoons ground flaxseed
- ½ cup oat flour
- Wheat-Free Breadcrumbs
- Extra Crunchy Wheat-Free Breadcrumbs
- 1 ½ pounds oyster, maitake, or lion’s mane mushrooms, broken into pieces
- Spicy Mango Buffalo Sauce
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, place the plant milk, ground flaxseed, and oat flour and whisk to combine. Set aside for 5 minutes. Pour the breadcrumbs onto a plate.
- Prepare a dipping station: Place the bowl of wet ingredients next to the plate of breadcrumbs. Lastly, place your parchment-lined baking sheet next to the breadcrumbs.
- Dip the mushroom clusters in the wet mixture and then coat them with the breadcrumbs. Place them on the baking sheet.
- Make sure the clusters don’t overlap.
- 6 Bake for 10 to 15 minutes, or until dark golden. Remove the mushroom wings and flip each one over.
- Return the wings to the oven and continue to bake for an additional 10 to 15 minutes.
- Remove the wings from the oven and brush generously with the buffalo sauce. Return them to the oven and bake for an additional 10 minutes.
- Remove from the oven, if needed, brush with extra buffalo sauce, and serve.
Wheat Free Breadcrumbs
Ingredients
- 1 cup almond flour
- 2 teaspoons ground flaxseed
- ½ teaspoon ground black pepper
- ½ teaspoon garlic granules
- ½ ground sweet or smoked paprika
- 1 teaspoon salt or to taste
- 2 tablespoons water
Instructions
- Whisk together the dry ingredients in a bowl. Add the water slowly and mix to create a crumbly texture.
- Transfer the mixture to a skillet on medium-low heat. Using a spatula, mix and break down the crumbs as they dry. The crumbs will begin to dry out and won’t stick due to the natural oils releasing.
- Reduce the temperature to just above low and continue to dry out the mixture, using the spatula to stir the crumbs and taking care not to burn them. This drying-out process can take up to 30 minutes to complete.
- Once your crumbs are completely dry, remove the pan from the heat and allow them to cool completely. Pulse in a processor to achieve the desired crumb.
Spicy Mango Buffalo Sauce
Ingredients
- ¼ cup raw cashews, soaked for 4-8 hours
- ¼ cup hot sauce, adjust to taste ya cup water
- 2 mangoes, pitted, peeled, and diced
- ½ cup water
- 2 tablespoons date syrup
- 2 teaspoons apple cider vinegar
- 1 tablespoon coconut aminos
- 1 teaspoon garlic granules
Instructions
- Drain the cashews, discard the soaking water, and set aside.
- Combine all the ingredients except for the cashews in a saucepan and simmer for 10 minutes, or until the mango pieces are soft and slightly broken down.
- Add the cashews. Let cool completely and then add to a high-speed blender and blend until smooth
