"Fried" Green Tomatoes - Gluten-Free Vegan Oven-Baked 

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This plant-based Healthy Oven-Baked "Fried" Green Tomatoes recipe is a healthy makeover of traditional "fried green tomatoes" and is made with only 8 clean, real food ingredients that you can feel good about eating. You'll love that they're made without cornmeal, white flour, eggs, oil, store-bought bread crumbs or Parmesan cheese!
They are: Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | Oil-Free | Flourless | Grain-Free | Paleo-Friendly | and Keto-Friendly.

2 large or 4 small organic green tomatoes
1/2 cup homemade almond milk
For the bread crumbs:
1/2 cup almond flour
1/2 cup nutritional yeast*
1/2 teaspoon organic ground garlic powder
1/2 teaspoon organic ground paprika
1/2 teaspoon organic ground cayenne pepper
1/2 teaspoon Himalayan pink salt or salt

Preheat oven 425 degrees. Prepare a cookie sheet lined with parchment paper and set aside.

Prepare the bread crumbs:
1. Add all ingredients for the bread crumbs to a small bowl and stir until well combined. Adjust
seasonings to your preference.
2. Divide the mixture in half and separate it into two small bowls. Set aside.

Prepare the tomatoes:
1. Slice the tomatoes in medium thickness (not too thin, not too thick). You should be able to get 4
slices per each small tomato. Set aside.

Prepare an assembly line:
Start an assembly line in the following order, from left to right:
1. Plate with sliced green tomatoes
2. Small bowl with almond milk
3. Small bowl with 1/2 the bread crumb mixture
4. Prepared cookie sheet lined with parchment paper

1. Dip each tomato slice into the bowl of almond milk, making sure both sides are completely
2. Next, toss the tomato slice into the bowl of bread crumbs, again, making sure both sides are
completely covered.
3. Transfer the coated green tomatoes onto the prepared baking sheet, making sure they are spread
out evenly and not overlapping.
4. Repeat steps 1-3 for the remaining tomatoes.
5. When you run out of bread crumbs in the first bowl, begin using the second bowl of fresh bread
6. Bake at 425 degrees for approximately 15 minutes, or until the tops are golden brown.
7. Remove the cookie sheet from the oven, carefully flip the tomatoes slices over and place the pan
back in the oven for an additional 5 minutes, or until the backside is golden brown.
8. Optional: Garnish with chopped parsley and/or serve with your favorite gluten-free vegan dip or
9. Best when served hot from the oven.

Servings: 16 slices

Nutrient Information:
1 Amount Per Serving: CALORIES: 42 TOTAL FAT: 2g SATURATED FAT: 0g TRANS FAT: 0g UNSATURATED FAT: 2g CHOLESTEROL: 0mg SODIUM: 55mg CARBOHYDRATES: 4g NET CARBOHYDRATES: 2g FIBER: 2g SUGAR: 1g PROTEIN: 3g. The information shown is an estimate provided by an online nutrition calculator

Notes: I like to add some herbs

Special Diet: Celiac, Gluten Free, Vegetarian, Low Fat

Category: Gluten-Free

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