Oven-Fried Okra With Sunflower Cider Dip
[Vegan, Gluten-Free]

To Make the Okra:

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the coconut milk and apple cider vinegar. Add in the prepped okra. Make sure the okra are coated in the coconut milk then set this mixture aside to rest for 10-15 minutes.
3. In another medium bowl, whisk together the cornmeal, tapioca starch, and Old Bay. After the okra mixture has rested, drain out the coconut milk then toss the okra pieces in the cornmeal mix until they are coated. It might get messy, but that’s all part of the fun.
4. Arrange the coated okra pieces on your baking tray, then bake them at 450°F for 15-20 minutes until the breading is toasty and golden. Cool for at least 15 minutes before enjoying.

To Make the Sunflower Cider Dip:

1. Rinse and drain the sunflower kernels then add them to a blender along with all of the other ingredients. Blend until smooth.