Crispy Chicken Fingers

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2 cups king oyster mushroom | sliced
1 cup aquafaba
1 cup quinoa flour
1 tbsp onion powder
½ basil
½ tsp oregano
½ tsp cayenne
1 tsp sea salt
1 cup avocado oil


In a bowl add the quinoa, onion powder, basil, oregano, cayenne, and sea salt. Set aside. In another bowl add the mushrooms and the aquafaba. Then, add in the flour mixture and toss.

In a baking dish add in the mushrooms then drizzle with avocado oil and bake for 20 to 30 minutes at 400 F.  Serve with honey mustard dip and enjoy.

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