Grain Free Baked Chicken Tenders

Ever crave FRIED food? Every now and then it will creep up on me too! I tried this recipe for the first time tonight and it was a hit! Definitely gives you the fried comfort food satisfaction without the guilt or the disgusting feeling after. Benton even gobbled them up!

1.5 pounds chicken tenderloins (the original recipe called for 2 lbs but that was too much for my        "breading" recipe)
1 cup blanched almond flour
1 tablespoon flax meal
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon dried parsley
1/4 teaspoon poultry seasoning
ground black pepper to taste
2 eggs
olive oil, in a sprayer

1. Preheat oven to 425 degrees (F) and line a large baking sheet with parchment paper.
2. In a pie plate or another shallow wide bowl, mix together the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
3. In another small mixing bowl, lightly beat the eggs.
4. Blot the excess moisture off from the chicken tenders with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
5. Place the breaded chicken tenders onthe baking sheets and lightly spray with olive oil. Place in the oven and bake for 8-9 minutes. Flip the tenders over, lightly spray again with olive oil and bake for another 8-9 minutes, or until the internal temperature reaches 180 degrees (F).
6. Transfer the chicken tenders to a platter and serve immediately, or at room temperature.

Recipe adapted from Allergy Free Alaska.

I was going to make homemade ketchup to enjoy with them but was missing distilled white vinegar so I'll be testing out an easy recipe for that soon and will update you!

Grain and Sugar Free Banana Nut Bread

 Banana bread without any added sugar or white flour? YES please!!! I have made this recipe several times and it always turns out great. I usually make it the night before so we can have it easily the next morning and it's still yummy and moist!

Ingredients

• 4 very ripe bananas*, mashed
• ⅓ cup coconut oil melted
• 4 eggs
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoon cinnamon
• ½ cup coconut flour - you must use coconut flour – using another flour will not work!
• 1 teaspoon baking soda
• ¼ teaspoon celtic sea salt
• optional add-ins: ⅓ cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, etc.

Instructions

1. Preheat the oven to 350 degrees.
2. Throw everything together in a medium bowl and mix until combined.
3. Pour into a lightly greased (use coconut oil for greasing) bread pan.
4. Bake for about 45 – 60 minutes or until center is set and top is golden. Enjoy!

*Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about ⅓ cup of maple syrup to the batter.

 

Recipe from Primally Inspired.

Grain Free Chocolate Chip Cookies

 I'm always looking for new healthier options for dessert and I must say these cookies have been a HIT! I steer clear of traditional flour since it really has no benefit so I'm constantly trying out new grain free recipes. This one is from Healy Real Food Vegetarian and she has some other great recipes so check her out.

Grain-free Chocolate Chip Cookies:

Makes 16 cookies
1 cup almond flour
1/3 cup coconut flour (where to buy coconut flour)
3/4 cup coconut sugar
1/2 cup coconut oil (where to buy coconut oil)
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla
2 pastured eggs
3/4 cup chocolate chips (I like this brand)




 1. Pre-heat the oven to 350°.
2. In a food processor or mixer combine all ingredients except the chocolate chips and mix well. Make sure you soften or melt the coconut oil so it’s easier to combine.
3. Gently fold in the chocolate chips manually with a spoon (do not mix it with the food processor or it will chop up all the chocolate chips).
4. Take small bits of the dough and shape into a round cookie and place on a cookie sheet lined with parchment paper or silpat.
5. Bake for 10-15 minutes or until slightly browned on top. If you feel the cookies right out of the oven they may feel a bit soft, but allow them to cool and they will harden.