Turmeric and Sesame Chicken Tenders

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It’s all about the crisp when it comes to perfect chicken tenders, which these deliver on. Coconut flour lends a nuttiness and the sesame seeds an additional crunch. Serve these with your favorite dipping sauce, atop fresh mixed greens, or next to our Green Lentil and Squash Salad. They’ll please the kids and adults in your household. 

This recipe yields 6 chicken strips

INGREDIENTS

  • 1 ½ pounds boneless, skinless chicken thighs, cut into strips
  • ¼ cup coconut flour
  • ¼ cup olive oil
  • 6 tablespoons white sesame seeds
  • 1 tablespoon turmeric
  • ½ teaspoon cayenne
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 680 g boneless, skinless chicken thighs, cut into strips
  • 32 g coconut flour
  • 60 ml olive oil
  • 6 tablespoons white sesame seeds
  • 1 tablespoon turmeric
  • ½ teaspoon cayenne
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

DIRECTIONS

  1. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  2. Place three flat glass baking dishes on the counter. In the first dish, spread the coconut flour. In the second, pour the olive oil. In the third dish, mix sesame seeds, turmeric, cayenne, sea salt and black pepper.

  3. Slice chicken thighs into long strips, about 3 per thigh. Take each strip and dip it in the coconut flour (shaking off excess), then in the olive oil, then in the sesame mixture, and place them evenly spaced on a baking tray lined with parchment paper.

  4. Bake at 375 degrees Fahrenheit / 190 degrees Celsius on convection for fifteen minutes, then flip and bake for another 10-15 minutes or until chicken is crispy and cooked through.

  5. Serve with your choice of dipping sauce.

TIPS

**For dipping sauce, I recommend my tahini dressing. For a sweeter option, mix 1 part stone ground mustard with 1 part honey. 

 
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Pistachio Lemon Cake

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Pistachio flour is another gluten-free hero of the kitchen. It lends a hearty texture to this cake, along with a nuttiness that gets brighter with the addition of lemon and vanilla. And the color is stunning. Depending on what time of year it is, we love to top ours with fresh sliced citrus or seasonal berries. 

This recipe yields 1 9-inch cake

INGREDIENTS

  • 3 cups pistachio flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅓ cup olive oil
  • ¾ cup maple syrup
  • 3 eggs
  • 1 lemon, juiced
  • 1 teaspoon lemon extract
  • 1 tablespoon vanilla
  • Ghee or coconut oil for greasing baking pa
  • 380 g pistachio flour
  • 32 g coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 80 ml olive oil
  • 180 ml maple syrup
  • 3 eggs
  • 1 lemon, juiced
  • 1 teaspoon lemon extract
  • 1 tablespoon vanilla
  • Ghee or coconut oil for greasing baking pa

Directions

  1. Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Using a pastry blender or fork, mix together pistachio flour, coconut flour, baking soda, and sea salt.

  3. In a separate bowl, whisk together olive oil, maple syrup, eggs, lemon juice, lemon extract, and vanilla.

  4. Gently incorporate dry ingredients into wet mixture using a whisk or spatula. 

  5. Pour mixture into a well-greased 9-inch baking pan. (Ghee or coconut oil works well for this. Depending on your pan, you may need to use parchment paper, as well.)

  6. Bake for 20 minutes. Remove from the oven and allow to cool. Add toppings as desired and serve.  

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Almond Biscotti with Honey and Orange

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There’s something about the robust crunch, the warm anise, and the buttery almond that make biscotti so satisfying. These have all the appeal of the traditional twice-baked Italian biscuit but without the refined sugar or gluten. Cozy up with a few of these fresh from the oven, a piping cup of tea, and a novel.  

This recipe yields 20 pieces of biscotti

INGREDIENTS


  • For Biscotti:
  • 2 eggs
  • ¾ cup honey
  • ½ cup palm shortening
  • 2 tablespoons orange flavoring
  • 2 cups almond flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot powder
  • 3 teaspoons star anise, freshly ground
  • 1-½ teaspoons baking powder
  • 1/4 teaspoon salt

  • For Topping:
  • 1 bar 100% cacao or unsweetened baking chocolate
  • 2 tablespoons honey
  • 1 tablespoon coconut oil
  • 2 cups sliced almonds or crushed pecans

  • For Biscotti:
  • 2 eggs
  • 175 ml honey
  • 64 g palm shortening
  • 2 tablespoons orange flavoring
  • 250 g almond flour
  • 32 g coconut flour
  • 32 g arrowroot powder
  • 3 teaspoons star anise, freshly ground
  • 1-½ teaspoons baking powder
  • 1/4 teaspoon salt

  • For Topping:
  • 1 bar 100% cacao or unsweetened baking chocolate
  • 2 tablespoons honey
  • 1 tablespoon coconut oil
  • 250 g sliced almonds or crushed pecans

DIRECTIONS

For Biscotti:

  1. In a stand mixer, combine eggs, honey, palm shortening, and orange flavoring until well incorporated.

  2. In a separate bowl, combine all dry ingredients and use a pastry blender or whisk to mix and break up any lumps.  

  3. Slowly add the dry ingredients to the wet mixture.

  4. On a baking tray covered with parchment paper, form the dough into a log shape. The dough will spread when baking, so keep the log thin and approximately 3 inches wide. 

  5. Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 30 minutes.

  6. Remove from oven and let cool for 1 hour. 

  7. Slice into thin strips and lay flat on the baking tray. 

  8. Reduce the heat of the oven to 200 degrees Fahrenheit / 90 degrees Celsius and bake for another 45 minutes, flipping the biscotti halfway. 

  9. Remove from oven and allow to cool and harden. 

For Topping:

  1. In a double boiler, melt baking chocolate. 

  2. Add honey and coconut oil and mix well. 

  3. Prepare a bowl with sliced almonds or crushed pecans.

  4. Once fully melted, dip ends of biscotti in chocolate and roll through nuts. Set back on baking tray and refrigerate until the chocolate has hardened. Serve with your favorite cup of coffee. 

TIPS

**The dough will be very sticky and does not feel like a traditional dough; this is normal. You can form the log shape inside the parchment paper without even touching the dough. Pinch two sides of the parchment together and roll the dough back and forth inside the parchment. Release and check that it’s about 3 inches or desired width.

**After the second bake, it is normal for the biscotti to still feel slightly soft. It will harden into the traditional crispy texture after sitting at room temperature for a while. 

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