I had a bunch of bright and beautiful jalapeños that I had bought from the farmer's market which were begging to be used up. Naturally, I thought of putting a healthy spin on an old favourite - jalapeño poppers!
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This recipe is dairy, soy and gluten-free and can easily be made vegan by swapping out the egg for chia or flax paste.
Baked Jalapeño Poppers
8 jalapeños, cut lengthwise
1 cup raw cashews (soaked overnight or at least 2 hours)
2 tbsp olive oil
1/4 cup nutritional yeast
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp cayenne
1/2 lemon, freshly squeezed
1/2 tsp sea salt
black pepper to taste
water - for thinning out
1/2 cup brown rice or chickpea flour (you can use spelt - but the recipe won't be gluten-free)
1 egg (to make vegan use chia paste or flax paste: 1 tbsp ground flax or chia combined with 3 tbsp warm water)
1/2 cup rice breadcrumbs
season with sea salt and pepper
- Preheat oven to 400F. Prepare a baking sheet with parchment paper and set aside.
- Scoop out seeds of jalapeño and using a spoon or pairing knife cut out the ribs. Set aside
- Blend cashews, olive oil, nutritional yeast, spices, lemon, salt and pepper until smooth. Adjust with water to thin out a bit. You don't want it overly runny because it won't hold its shape once we stuff the jalapeños. It should have a similar consistency to cream cheese.
- Fill the pepper boats with cashew cream cheese - just enough to fill them.
- Run the jalapeños through the dredging station. Roll them through the flour, dip them in the egg wash and coat them with the breadcrumbs.
- Place on a baking sheet and cook for 25 minutes.
These poppers are crunchy, satisfying and bold in flavour - they make for one great appetizer!