2c Brussels sprouts, halved
2 tbsp oat flour
4 tbsp hemp seeds
4 tbsp shredded coconut
Salt & Pepper
Extra-virgin olive oil spray
Heat oven to 180°C and line a baking tray with parchment paper.
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.
Spray with olive oil and cook in oven for 45 mins or until golden and crispy.
Serve with a Sriracha mayonnaise or yoghurt.