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
Shake; shaking it in coconut flour and almond flour/coconut gives it a good crust
and bake (or shallow fry in butter);
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.
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
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.
Bake at 200 degree C for 20-25 mins until chicken is fully cooked.
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.
Chicken can also be fried in butter or olive oil or in an airfryer
these are great cold or hot. Serve with some fermented ketchup or mayo, sweet potato chips or a big colourful salad.
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!
However- I couldn’t do it all by myself. I had some expert help. Especially since it was for Daddy’s birthday!
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
100g butter (I used raw but you can also use coconut oil)
1 tsp pink salt
banana essence (optional)
Dash of filtered water
For the rest
2 large banana's (sliced thinly)
200g double cream
1/2 tsp ground cinnamon
2 Chocolate fudge pieces (grated)
To make the base
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)
Press the mixture out to rise up the sides of the pan. You want it to be at least 0.5 cm thick.
Place base in the freezer
To make caramel
Place coconut sugar in a saucepan and dash of filtered water.
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.
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!)
When cooled add butter/coconut oil and stir to melt and dissolve.
Add banana essence if desired
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!)
Whip cream with the cinnamon until stiff
See below pictures for how to layer. Pour Toffee, add banana, then cream and top with grated chocolate. Store in fridge.
You can make everything in advance but leave off slicing/adding the banana and whipping the cream until just before serving.
Loula Natural https://loulanatural.com/
Here is the picture to help you assemble the Banoffee pie
I hope you enjoy it!
Come and find my other favourite Gluten Free Sweet Treats on Pinterest
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
Gluten, nut, egg and dairy free. Yet still delicious and nutritious
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.
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!