Gluten-free, Vegan, Serves 6

• 1 Cup Coconut Milk
• 3/4 Cup Coconut Flour
• 1 tsp Apple Cider Vinegar
• 1/2 Cup Corn Starch
• 1 tsp Sea Salt
• 2 tsp Primal Kitchen Buffalo Sauce
• 16 oz Brussels Sprouts
• 3 Cups Gluten-Free Bread Crumbs

Sauce:

• 1 Cup Primal Kitchen Buffalo Sauce
• 1/2 Cup Vegan Butter
• 1 Tbsp Agave Syrup
• 8 Garlic cloves minced
• 1 tsp Coconut Amino

Directions:

Preheat the oven to 425 degrees F. Clean and trim the Brussels sprouts. Prepare the batter with milk and apple cider vinegar into a bowl. In a large mixing bowl, combine flour, corn starch, and salt. Add 2 tsp buffalo sauce into the milk mixture and mix. Pour milk mixture into dry ingredients and combine. Place bread crumbs into a shallow dish. Dip each of the sprouts into the batter followed by the bread crumbs coating completely. 

Once battered, place the sprouts onto a baking sheet treated with a non-stick option of choice and bake at 425 for 20-25 minutes or until golden brown flipping halfway through. In a pan combine melt butter and cook garlic until fragrant. Add remaining ingredients and cook for an additional 2-3 minutes. Remove from heat and toss sprouts into the sauce making sure to evenly coat sprouts. Serve with vegan ranch or vegan blue cheese.