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Coconut & Hemp Crumbed Brussels Sprouts Recipe


Coconut & Hemp Crumbed Brussels Sprouts

Credit: Jacqueline Alwill

The perfect side to accompany a meal or snack to munch on while watching the footy with friends. Pumped with plant protein and essential fats from hemp and coconut, plenty of snackable fibre from the Brussels sprouts. Delicious with a Sriracha mayonnaise or yoghurt.

Serves: 4–6 as a side or 10+ as a snack

GF, V

Ingredients

Method

  • 350g Brussels sprouts, trimmed & halved
  • 2 tbsp gluten-free flour
  • 1 free-range egg
  • 4 tbsp hemp seeds
  • 4 tbsp shredded coconut
  • Sea salt & black pepper
  • Extra-virgin olive oil spray
  1. Heat oven to 180°C and line a large baking tray with greaseproof paper.
  2. Toss Brussels sprouts in flour. Crack egg into a shallow bowl or plate. Combine hemp seeds and coconut on a separate plate and season with sea salt and black pepper. Dip each sprout into the egg, followed by the hemp and coconut crumb and place on baking tray.
  3. Spray with extra-virgin olive oil and cook in oven for 45 mins or until golden and crispy.
  4. Serve with a Sriracha mayonnaise or yoghurt.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.