8-10 oyster mushrooms
8 tsp Organic quinoa real flakes
3 tsp Organic quinoa real flour
5 tsp Organic quinoa real & rice drink
½ tsp herbs de provence
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
80 g ketchup
4 tbsp rice syrup
½ tbs apple cider vinegar
½ tbs soy sauce
¼ tsp sriracha sauce
1. To make barbecue sauce. Add all ingredients to a medium sized bowl and whisk to combine. Store in the refrigerator.
2. To make the batter. In one bowl, combine the flour and quinoa & rice drink with herbs, garlic powder, salt and pepper. Mix well and set aside. In another bowl, place the quinoa real flakes.
3.Clean the oyster mushrooms and dry them well. Dip the mushrooms into the batter and then cover with the quinoa flakes, making sure to coat them well.
4. To cook the mushrooms. You can roast the mushrooms using an air-fryer or an oven. Drizzle or spray some oil over the mushrooms, then arrange them in a single layer within your air fryer basket or an oven tray. Air-fryer: cook the mushrooms for 12 minutes at 180ºC. Oven: roast the mushrooms for 18 minutes at 180ºC.
5. Serve hot with the barbecue sauce.
1 tbsp = tablespoon
1 tsp = teaspoon