Coconut and Turmeric Popcorn Chicken

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Popcorn Chicken Loula Natural

Coconut and Turmeric Popcorn Chicken

My son is not a fan of meat- AT ALL. It doesn’t bother me too much as he has lots of stock (bone broth) on a daily basis. He also has a broad spectrum of healthy fats over the day. Animal protein is important and if he ate eggs then I would relax, but he doesn’t. If I am not careful he would just eat carbs all day (like most kids) but then I would pay the price with his behaviour (moaning, anger, weepy and destructive!). 

My quest for lunchbox foods also continues- this one really fits the bill too as they are bite size and nice hot or cold. They will be perfect party food, picnic foods and travel snacks. The fact that they are easy to make is also a huge bonus!

There are just 3 steps;

Cut and soak; Soaking the chicken keeps it really moist and tender

popcorn chicken soak Loula Natural

Shake; shaking it in coconut flour and almond flour/coconut gives it a good crust

popcorn chicken shake Loula Natural and bake (or shallow fry in butter); 

popcorn chicken bake Loula Natural

 He loves them and calls them popcorn! I love that they are packed full of goodness and healthy fats! Bonus is my daughter also loves them and asks for them for lunch. Wining all round! You can add a variety of spices to the chicken, personally I like curry powder in mine, it is delicious with the coconut milk. 

Tumeric and Coconut Popcorn Chicken
This is a great chicken recipe, full of healthy fats and packed with flavour. Coconut and turmeric make this grain free, paleo friendly recipe delicious and nutritious.
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Ingredients
  1. 250g Chicken thigh meat
  2. 1/2 can of coconut milk
  3. 1-2 tsp Turmeric powder or grated fresh turmeric
  4. salt and pepper
  5. 3tbsp Desiccated coconut/almond flour
  6. 2tbsp Coconut flour
Instructions
  1. Cut chicken meat into small bite size pieces and place in a glass container (with a lid). Pour over coconut milk and add turmeric, salt and pepper. Replace lid and shake. Leave to marinade in the fridge overnight
  2. Put coconut/almond and flour into a ziplock bag. Pour in chicken and shake bag until all the pieces are covered. Pour contents out onto baking sheet and drizzle with olive oil.
  3. Bake at 200 degree C for 20-25 mins until chicken is fully cooked.
  4. Chicken can be frozen at this time if desired. To reheat, thaw completely and heat some ghee/butter in a pan and reheat chicken until hot through.
  5. Chicken can also be fried in butter or olive oil or in an airfryer
Notes
  1. these are great cold or hot. Serve with some fermented ketchup or mayo, sweet potato chips or a big colourful salad.
Loula Natural http://loulanatural.com/
Popcorn Chicken Loula Natural pin

Real Food Banoffee Pie

Real Food Banoffee Pie Loula Natural

Real Food Banoffee Pie

I have made Banoffee Pie several times. Every time I have made it with Dulce Leche that I have bought. This time I was committed to making my own toffee- without condensed milk (which I do not count as a real food!). See my post on refined sugar for why I love coconut sugar. It is also gluten free packed with healthy fats and proteins to balance the sugar!

This time I am making it for my husband so we made a couple of compromises! He loves real cream so since it is his birthday I have used dairy cream. However I have also included ways to make this dish dairy free. He was happy!

Happy Birthday boy slice

However- I couldn’t do it all by myself. I had some expert help. Especially since it was for Daddy’s birthday!

I did have a little help Loula Natural

Real Food Banoffee Pie
A real food banoffee pie. Nut and date cruse, coconut sugar and cream toffee, banana's and fresh double cream with cinnamon
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Ingredients
  1. For the Base
  2. 1 cup almonds/cashews
  3. 1 cup pecans
  4. 1 tbs coconut oil
  5. 1 tbs ghee (or nut butter)
  6. 1/2 tsp pink salt
  7. 5 medjool dates (pitted)
  8. For the Toffee
  9. 200g coconut sugar
  10. 200mls coconut cream
  11. 100g butter (I used raw but you can also use coconut oil)
  12. 1 tsp pink salt
  13. banana essence (optional)
  14. Dash of filtered water
  15. For the rest
  16. 2 large banana's (sliced thinly)
  17. 200g double cream
  18. 1/2 tsp ground cinnamon
  19. 2 Chocolate fudge pieces (grated)
Instructions
  1. To make the base
  2. Add all the ingredients to the food processor and blitz until it is looking a little sticky. Turn out contents into a greased pan or spring form pan (for ease of removing later)
  3. Press the mixture out to rise up the sides of the pan. You want it to be at least 0.5 cm thick.
  4. Place base in the freezer
  5. To make caramel
  6. Place coconut sugar in a saucepan and dash of filtered water.
  7. On a low heat mix sugar with a wooden spoon. It will quickly turn to liquid caramel. Slowly stir in coconut cream and salt and stir until dissolved.
  8. I am using raw butter so to keep the enzymes alive I want the toffee to then cool until you can easily hold your finger in it (be careful it may be hot to begin with so use common sense when using finger!)
  9. When cooled add butter/coconut oil and stir to melt and dissolve.
  10. Add banana essence if desired
  11. Pour into a jar and keep in the fridge (bonus- you will probably only use half for the pie- the rest you will have to ration yourself!)
  12. Whip cream with the cinnamon until stiff
  13. Slice banana's
  14. See below pictures for how to layer. Pour Toffee, add banana, then cream and top with grated chocolate. Store in fridge.
Notes
  1. You can make everything in advance but leave off slicing/adding the banana and whipping the cream until just before serving.
Loula Natural http://loulanatural.com/
Here is the picture to help you assemble the Banoffee pie

Banoffee assembly Loula Natural

I hope you enjoy it!

Real Food Banoffee Pie Loula Natural Pin

Come and find my other favourite Gluten Free Sweet Treats on Pinterest

Follow Loula Natural’s board Gluten free sweet treats on Pinterest.

Banana Mocha Muffins

Banana Mocha Muffins Loula Natural

I make a batch a muffins a week to try and help fll up my kids. It is important to me that they contain lots of nutrition. I like to make things gluten and dairy free and I go through a lot of eggs so don’t always always have enough. This recipe is very easy to whip up as we always have all the ingredients! 

Banana Mocha Muffin Bites
Yields 30
Gluten, nut, egg and dairy free. Yet still delicious and nutritious
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Ingredients
  1. 3 banana's
  2. 2 tbs Kefir (any kind will do- I used Oat Milk Kefir)
  3. 1/2 Cup coconut sugar (optional)
  4. 1 expresso cup of coffee (decaf optional)
  5. Vanilla essence
  6. Hazelnut essence
  7. 1tbs Coconut oil (melted)
  8. 1 cup Buckwheat Flour
  9. 1/2 cup Raw Cacao
  10. 1tps Baking powder (Aluminium Free)
  11. 1tsp fizzy water (Optional)
Instructions
  1. Heat oven to 200 degrees C.
  2. In a mixer or beat with a wooden spoon the banana's and coconut sugar. Add the other liquid ingredients (except fizzy water) and beat well.
  3. Add the dry ingredients and mix well. Add the splash of fizzy water mix again.
  4. Add to mini muffin pans and bake for 15-20 mins until firm. Allow to cool.
Loula Natural http://loulanatural.com/
banana mocha muffins in a halogen oven

These are my favourite stock cupboard ingredients; (click on the links to find my favourites)

Buckwheat Flour

Coconut Oil

Coconut Sugar

Vanilla essence (I use the same brand for Hazelnut essence)

Cacao Powder

Baking Powder (Aluminium free)

 

 

 

Pumpkin Bread

Pumpkin Bread Loula Natural

Pumpkin Bread

Works best when making mini loafs as they stay moist and not too dense.

4 tbs coconut sugar,

2 tbs coconut nectar

2tbs Olive oil,

2tbs coconut oil

1tbs Kefir (any-optional but makes it lighter)

400g Pureed pumpkin

¼ lemon squeezed

Thumbnail size of grated ginger.

1 cup Almond Flour,

½ cup Quinoa Flour

¼ coconut flour

1 cup All purpose gluten free flour/buckwheat flour.

1tbs poppy seeds

1 ½ tsp cinnamon,

½ tsp grated nutmeg,

1 tsp Xanthum gum (or Chia gel- 1 tsp chia to 3tsp water let it sit for 10-20 mins till gel consistency)

1 ½ tsp baking soda,

½ tsp Salt

Mix all wet ingredients (everything on list till grated ginger) in the Kenwood or with a hand mixer.  Mix dry ingredients together in another bowl. Slowly fold in dry ingredient to wet ingredients. Meanwhile grease some mini loaf tins. When fully mixed, put into loaf tins. Pre-heat oven to 200C and cook for 15-20 mins. Turn out onto cooling rack when finished.

Pumpkin Bread Loula Natural Pin

Quinoa Flatbreads

Quinoa flatbreads with 10 bean burgers

I have a 6 month old who is loving eating, a 3 year old who has an adventurous palate, a gluten intolerant dad who we live with and a husband who is unenthusiastic about eating vegetarian food as he doesnt think it will fill him up (He’s also Irish, the land of meat and 2 veg!) So I am always on the hunt for Gluten free recipes (I am feeling totally different since removing gluten from my diet) and tasty vegetarian meals for my meatless once a week night. I really like these. I made them the size of panjacks and I didn’t read the recipe properly so didnt soak them for as long (surprised?!) as I didnt have time. I also think they would be nice flavoured with cumin or with some turmeric. Also some thyme, rosemary or coriander would be nice too. Will report back on that!

I served these with spicy 10 bean burgers (recipe to follow but a little like my lentil burgers), feta and pomegranate, hummus, tzatziki and a green salad. Surprisingly the burgers were the biggest hit with my 3 year old and with the egg replacement (flax) I could then give them to my 6 month old! Happy days these will be made again!

  • 1 cup raw quinoa (unsoaked, dry Quinoa), pulsed in a grinder or food processor to the desired consistency- I went for just a bit smaller but you could do finer)
  • 1 cup All purpose gluten free flour which is just a mix of different GF flour (if you use some coconut flour add a bit more water)
  • 1 egg (1 tsp ground  flax seed mixed with 2 tsp of water as a replacement)
  • 1 cup water
  • salt and pepper to taste
Directions
  1. Mix the processed quinoa, flour, egg, water, salt and pepper and let it soak for an hour. (I only had time for 15 mins and it was fine!!)
  2. Heat a greased pan over medium heat.
  3. Pour 1/4 cup of the mixture into the center of the pan, cook for 5 minutes, flip and cook for another 5 minutes. (I made them pan-jack size

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