If you miss the texture of chicken tenders, this recipe will do the trick. These Tenders comes out so crispy and delicious that you wouldn't believe. They taste even better than they look, and I think they look amazing....
They are loaded with protein and therefore will keep you satisfied longer. Even non vegans will love them.
I love the ingredients because they are so healthy, I love that the tenders are gluten free, makes it a lot easier to digest, even for non gluten intolerance and I also love the fact that it is super easy to prepare, you do it all in the food processor and bake.
The only downside with this recipe is that you have to eat it right away, otherwise the crispiness fade and they become more soft, which is not bad, but different.
if you have leftovers tenders, keep them in a ziplock bag in the fridge and warm them only in the oven when you are ready to eat.
I served them with tiny cubed potatoes and a salad.
Yield: 12 Tenders
1 medium size cauliflower head, grind in the food processor into rice texture
1 cup red lentil flour
1/2 cup garbanzo bean flour
2 tablespoons arrowroot
1 tablespoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
+Gluten free Panko breadcrumbs
Heat oven to 375F
Take a baking sheet and line with a parchment paper.
Add to a food processor all the ingredients, and process until smooth.
Pour about a cup or more of the panko breadcrumbs into a bowl.
Take an ice cream scoop and scoop a ball of the batter and pour it straight to the breadcrumbs bowl, cover it completely, then lay on the baking sheet and shape with your hands into a crispy tender shape.
Drizzle the top with olive oil and bake in the oven for about 30 minutes, until golden brown.