Andra Dudea
No ratings yet
Andra Dudea
No ratings yet
533
1 cedar plank6 (5 ounce) mahi mahi fillets1 cup bottled teriyaki sauce2 mangos - peeledseeded and diced4 green onionschopped1 tablespoon chopped fresh cilantro1 jalapeno peppersalt and pepper to taste1/2 teaspoon garlic powder1 teaspoon fresh lime juice1 teaspoon lemon juice2 teaspoons olive oil1 teaspoon chipotle seasoning1 teaspoon red pepper flakes1 teaspoon hot-pepper sauce
Andra Dudea
No ratings yet
533
1 cedar plank6 (5 ounce) mahi mahi fillets1 cup bottled teriyaki sauce2 mangos - peeledseeded and diced4 green onionschopped1 tablespoon chopped fresh cilantro1 jalapeno peppersalt and pepper to taste1/2 teaspoon garlic powder1 teaspoon fresh lime juice1 teaspoon lemon juice2 teaspoons olive oil1 teaspoon chipotle seasoning1 teaspoon red pepper flakes1 teaspoon hot-pepper sauce
Andra Dudea
No ratings yet
533
1 1/2 cups (240 g) gluten free flour*1/2 cup (45 g) oat flour1/2 cup (56 g) almond flour1 Tbsp (7 g) cornstarch1/2 tsp sea salt1 Tbsp (7 g) baking powder3 Tbsp (38 g) organic cane sugar* (or sub stevia to taste)1 1/2 cups (360 ml) light coconut milk* well shaken (from a can)1 tsp vanilla extract1/4 cup (56 g) vegan butter*melted1/3 cup (80 ml) aquafaba (the liquid/brine in a can of cooked chickpeas)
