2 Large organic green tomatoes 1/2 cup homemade almond milk 1/2 cup almond flour 1/2 cup nutritional yeast 1/2 teaspoon organic garlic powder 1/2 teaspoon pink himalayan salt 1/4 – 1/2 teaspoon organic cayenne pepper

Slice the green tomatoes into thick slices. Pour the almond milk into a small bowl, set aside. Add the almond flour, garlic powder, pink himalayan salt, cayenne pepper and nutritional yeast in a medium sized bowl and stir until well combined. Dip the tomato slices (one at a time) into the almond milk, then into the coating mixture covering both sides completely. Put on a baking tray and bake at 425 degrees for approximately 15 – 20 minutes or until golden brown. Serve with your favorite dip and they are best when served hot.