Gluten Free Almond Crusted Chicken Tenders
A healthy alternative to crumbed chicken with the delicious flavors of sea salt and rosemary.
Ingredients (Serves 2)
- 1 large skinless and boneless chicken breast, cut into strips
- 1 egg
- 1 cup almond meal
- Fresh rosemary
- Sea salt and pepper
Preheat the oven to 370F. Line a baking tray with baking paper. Finely chop a small sprig of rosemary leaves (discarding the stem) then mix with the almond meal, a generous pinch of sea salt and pepper and spread on a large plate. Whisk the egg in a shallow bowl then one at a time dip the chicken tenders in the egg followed by coating with the almond meal mix. Place coated chicken on to lined baking tray. When all the chicken tenders are ready place in the oven and bake for approximately 20-30 minutes.
Serve with greens such as asparagus or roasted brussells sprouts. Also delicious with mashed sweet potato.
Delicious donuts made from nutritious almonds and coconut with a hint of chocolate flavor. Simple batter to prepare and cook in less than 10 minutes!
As I sit wrapped in a snug blanket in my cozy apartment glancing out the window at the bright sun and cloudless sky I’m tricked into thinking that when I step outside it might be a pleasant afternoon to take a stroll. Well looks can be deceiving can they?!
It’s so cold in New York right now, bone chilling cold that seeps through every layer of clothing. This weather is miserable, I need to cheer myself up. I find cooking so therapeutic and looking at these pretty little donuts make me smile. Warm in the microwave and enjoy one with a piping hot mug of Chai tea.
- 1 1/4 cups almond flour
- 2 eggs
- 2 1/2 tbsp creamy almond butter
- 1/4 cup liquid coconut oil
- 2 tbsp honey
- 2 tbsp raw sugar
- 1 tsp vanilla essence
- 1/4 tsp salt
- 1 tsp unsweetened cocoa powder
- 1/4 tsp baking soda
- Squeeze of lemon (small wedge)
Coconut Chocolate Icing
- 1 1/2 tbsp coconut butter
- 1 1/2 tsp unsweetened cocoa powder
- 3 tsp coconut sugar
- 1-3 tsp Liquid coconut oil
- Unsweetened shredded coconut for topping
- 1 tbsp almond butter
- 2-3 tsp coconut sugar
- 2-3 tsp liquid coconut oil
- 1/2 tsp Cinnamon powder
Preheat the oven to 350F.
To prepare the batter, whisk together the wet ingredients. In a separate bowl mix the dry ingredients then combine with the wet ingredients. Blend to a smooth batter using an electric mixer (I used simple electric hand beaters). Grease the donut tins with some coconut oil then pour in the batter until about 3/4 full. Bake in the oven for 8-10 minutes. Remove from oven and allow to cool in the pan for at least 5 minutes before removing.
To prepare the coconut chocolate icing, add the almond butter into a pan on medium heat with the cocoa powder and sugar and stir. Add in a few teaspoons of coconut oil as needed if icing is looking too dry (coconut sugar is very absorbent). Spread onto tops of donuts immediately and sprinkle with shredded coconut.
To prepare the almond butter icing, mix the almond butter, sugar and cinnamon together and add coconut oil as needed to get a smooth, slightly runny consistency. Spread onto tops of donuts and sprinkle a little extra cinnamon if desired.