BREADED ZUCCHINI ROUNDS

Organic Zucchini – I cut about 35 rounds from the zucchini’s, approximately 1/4” thick.

The liquid from one box of garbanzo beans (Jack’s Quality. Thrive market)

(Make some hummus the same day)

1 cup raw organic pecans (Terrasoul.com or Amazon)

1/2 cup raw organic pumpkin seeds (GoRaw organic sprouted pumpkin seeds. Thrive Market, iHerb, Vitacost, or Amazon) 

1/2 cup organic nutritional yeast (frontiercoop.com or Amazon)

2 tablespoons of 3 seeds (Livfit superseeds (hemp, chia, flax seeds) iHerb or Amazon

1/2 teaspoon pink Himalayan sea salt (frontiercoop.com or Amazon)

1 teaspoon organic garlic granules (frontiercoop.com or Amazon)

1 teaspoon organic Frontier Italian herb blend (frontiercoop.com or Amazon)

Organic tapioca flour (anthonysgoods.com or Amazon)

Organic extra-virgin olive oil spray (Thrive Market)

Preheat the oven on roast to 450°

Line a bar pan with a piece of parchment paper. Spray the piece of parchment paper with the olive oil spray.

In a food processor add the raw pecans, pumpkin seeds, nutritional yeast, salt, garlic powder, Italian herb blend and 3 seed blend. Process until finely ground. 

Put half of the breading into a bowl or plate. As you run out then add more. 

Coat each zucchini round with some tapioca flour.

Dip each zucchini round in the garbanzo bean liquid.

Dip each zucchini round into the breading mixture.

Spray olive oil on the lined parchment paper lined bar pan.

Place  each zucchini round on the piece of parchment paper.

Spray the top of each zucchini round with the olive oil spray.

Roast in the oven top side 7 minutes then flip them over and roast until brown.

5 more minutes.