Such a lovely snack or light lunch, even better with guests.
- 1 courgette
- 90g chickpea flour
- 180ml almond milk
- 65g corn starch
- 30g cornflakes, crushed
- 1tsp garlic granules
- Cut the courgette into even sized sticks.
- Place the chickpea flour, cornstarch, milk, garlic powder and seasoning in a bowl and mix. Placing the cornflakes on a separate plate.
- Dip each strip into the batter and then into cornflakes. Place on a lined baking sheet and bake for 20mins until golden.