Prep time: 15 minutes - Cook time: 25 hours - Total time: 40 minutes
1-2 broccoli heads, cut into florets
1/2 cup almond flour
1/4 cup tapioca/arrowroot flour
1 tsp salt
1/4 cup milk
1 tbsp soy sauce
1/2 tbsp maple syrup
3 tbsp water
Cut broccoli into florets, beginning by cutting the tip off and cut into bite-sized pieces.
In a bowl, whisk together the remaining tempura ingredients.
Evenly coat and dip each broccoli floret into the batter and add to a baking dish with parchment paper.
Bake at 425F for 20-25 minutes.
In a small bowl, whisk together the tempura dip ingredients. Enjoy tempura by dipping each piece into the dip!