I’ve mentioned this magazine before, and I’m going to mention it again. I love Clean Eating!! Recently I came across a recipe for tempura batter and I was intrigued!
Whenever Ryan and I go out for sushi we start with tempura vegetables… so delicious! I don’t like to deep fry at home (probably because it’s so scrumptious and bad for you!), but we do occasionally indulge when were out. So what’s better than a revamped original? Especially when the revamped version is much healthier! Too good to be true? Not in this case.
Baked Tempura Vegetables
2 cups brown rice flour
3 Tbsp. flax meal
4 tsp. baking powder
4 tsp. sesame oil
Pinch of salt
2 1/2 cups ice water
Various vegetables and tofu (broccoli, green beans, sweet potato, carrot, zucchini, onion, etc.)
Preheat the oven to 500 F.
Cut and wash the vegetables. Set on a paper towel to dry completely.
Combine the dry ingredients in a large bowl. Whisk together until combined completely. Spread part of the dry ingredients onto a platter or plate and drizzle in sesame oil, combine.
Add the cold water slowly, while whisking, until the flour takes on a thick batter like pancake batter.
Add the cut vegetables in to the batter then set onto a well greased baking sheet. Bake for 10-12 minutes, or until lightly browned.
My favorite baked tempura vegetable was the onion!!! I could have eaten baked battered onion for days!
** warning ** We set off our lovely, loud smoke alarm!! **