We’ve had loads of interns and extra special helpers pass through this here fair kitchen of ours over the last three years. What I have come to discover is that each and everyone is special in her own unique way (yes, they have all been women). They each have their own area of expertise and interest and all seem to develop a fixation on a certain thing. I feel sad to say that I passed along my secret crush on rice cakes to Jill. I hear her crunching all the time even though we all know they should be just a once in a while thing.
Alexa, however, has recently developed a wee little fixation on saving the almond pulp after I make almond milk during my classes. She carefully scavenges it from the nut sack and stores it in the fridge. Once the class is over, Alexa will lay it out on a dehydrator sheet and put it in to dry out.
It doesn’t end there. Once the goods are dry, she then carefully puts it through our grinder to turn it into a course powder. Then her brain starts spinning with what sweetness she can create with this best ever fresh as can be gluten-free bread crumbs.
Baked Zucchini Sticks
- Preheat oven to 415 degrees
- Put arrowroot flour into a bowl
- Whisk together ‘egg’ ingredients in another bowl
- Mix ‘breading’ ingredients in a third bowl
- Heat a pan on medium-high heat. Add one TBS olive oil
- Dip zucchini stick in arrowroot bowl, then egg bowl, then breading bowl (make sure stick is fully covered in each).
- Place zucchini sticks on heated pan.
- Pan fry zucchini sticks until golden brown, flipping once (You can skip this step and put the zucchini sticks right in the oven, but it will give it that extra crunch
- Ttransfer to parchment lined baking sheet and bake for 15-20 min, turning once.