Gluten-Free Chicken Nuggets

Servings: 35 chicken nuggets
Preparation Time: 20 minutes

Ingredients:

• 1 pound soy-free ground chicken
• 1 teaspoon sea salt
• 1/2 teaspoon organic parsley
• 1/2 teaspoon organic onion powder
• 1/4 teaspoon organic black pepper
• 1 1/2 cups coconut oil
• 2 soy-free eggs, beaten
• 1–1 1/2 cups organic white rice flour or brown rice flour
• 1/2 teaspoon sea salt
• pinch organic black pepper

Directions:

In a medium bowl, mix soy-free ground chicken, 1 teaspoon sea salt, 1/2 teaspoon organic parsley, 1/2 teaspoon organic onion powder, and 1/4 teaspoon organic black pepper together. Set aside.

Heat coconut oil in a large skillet to medium heat.

Pour organic rice flour, 1/2 teaspoon of sea salt, and a pinch of black pepper onto a plate. Mix well. Have beaten eggs ready in a small to medium-size bowl.

Roll chicken mixture into 35 ping-pong ball size pieces. Roll each piece of chicken into rice flour, dip into beaten eggs, then again in the flour. Flatten each ball into a nugget shape.

Fry nuggets in coconut oil until golden brown, about 4–5 minutes on each side. Place fried chicken nuggets on a paper towel-lined plate. Serve hot with your favorite dipping sauce.

Recipe and photo submitted by Tiffany, Bend OR.

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Curried Coconut Chicken Fingers

Servings: 4
Preparation Time: 20 minutes

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 tablespoons coconut oil, liquified
• 3/4 cup shredded coconut
• 3 teaspoons curry powder

Directions:

Preheat oven to 350 degrees; line baking sheet with foil.

Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil and then into coconut-curry mixture until well coated.

Place on baking sheet. Bake in preheated oven for 15 minutes or until internal temperature reaches 170 degrees.

Recipe and photo submitted by Tabitha, Cumming, GA.

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An intense chocolate treat blessed by the richness of organic fruit juice concentrate and the tropical flavor of virgin coconut oil. A typical serving is one piece (a mosaic-like tessera), but two or three pieces for an extended coffee break often become a symbolic “celebration of cacao.”

Tessera de Cocoa – Coconut Oil Chocolate Squares

Servings: 14
Preparation Time: 25 minutes

Ingredients:

• 1/3 cup + 1 tablespoon Virgin Coconut Oil, warmed
• 1/2 cup natural unsweetened cocoa
• 3 tablespoons fruit juice concentrate*
• 2 tablespoons finely shredded coconut (optional topping)
• 2 tablespoons finely chopped walnuts (optional topping)

Directions:

In a small bowl, warm coconut oil and stir in cocoa. Add fruit juice concentrate (or concentrate mixture). Stir to complete intense flavor blend and to create a smooth texture.

Pour mixture into a flat bowl lined with wax paper (press a sheet of wax paper between two bowls), then sprinkle on toppings if desired.

Turn the second bowl upside down to create a temporary cover and refrigerate for several hours.

When firm in the center (chilled, but not completely hardened), slice into squares and store in a covered container in the refrigerator.

*Use single juice concentrate or mix several to create unique flavor combinations (try tart cherry, cranberry, elderberry, blueberry, pomegranate or black currant).

Recipe and photo submitted by Rod, Dallas, TX.

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