Oh gluten where art thou?
While I don’t follow a gluten free diet, many of my friends do. I’ve noticed many of them using coconut flour more recently. I love coconut in any form so I was intrigued. How would a flour made of something that I usually consider a dessert ingredient work in a savoury dish?
Grace Foods has brought a new line of all things coconut into Canada so I had everything at my fingertips to try out this great recipe for gluten free chicken tenders.
- 3 eggs
- 1/2 cup Grace Organic Coconut Milk
- 1 tsp salt, divided
- 1 1/2 cups Coconut Flour
- 1 1/2 tsp dry mustard powder
- 1 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 4 boneless, skinless chicken breasts, cut into 1-inch strips
- 1/4 cup Coconut Oil, melted
Creamy Mango Sauce
- 1/2 cup mayonnaise
- 1/2 cup frozen mango chunks, thawed and drained
- 1/4 cup fresh cilantro leaves
- 2 tbsp Grace Organic Coconut Milk
- 2 tsp Grace Organic Coconut Sugar
- 2 tsp lime juice
- 1/4 tsp Grace Pepper Sauce
- Pinch salt
- Preheat oven to 400˚F. Line a baking sheet with parchment paper; set aside.
- Whisk eggs with Grace Organic Coconut Milk and 1/2 tsp salt in a shallow bowl; set aside. In a separate bowl, stir Grace Organic Coconut Flour with mustard powder, garlic powder, smoked paprika and 1/2 tsp salt.
- Coat each chicken strip in the flour mixture, dip in the egg mixture and coat again in the flour mixture. Brush with Grace Organic Coconut Oil. Place on prepared baking sheets.[img src="https://merryabouttown.com/wp-content/uploads/2015/01/Ready-to-make-the-chicken-tenders-620x413.jpg" width="620" height="413" class="aligncenter size-medium" title="Ready to make the chicken tenders" alt="Ready to make the chicken tenders"]
- Bake, turning once, for 15 minutes or until cooked through.
- Serve with Creamy Mango Dipping Sauce.
Creamy Mango Dipping Sauce:
- Combine mayonnaise, mango chunks, cilantro, Grace Organic Coconut Milk, Grace Organic Coconut Sugar, lime juice, pepper sauce and salt in a food processor. Pulse until smooth.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 769 Saturated Fat: 29g Cholesterol: 206mg Sodium: 1042mg Carbohydrates: 32g Fiber: 16g Sugar: 8g Protein: 35g
The recipe seemed a bit fiddly but I realized that the steps made the crust stick to the chicken tenders. It actually worked really well. The only change I would make is to try to make sure the coating isn’t too thick as the texture is better when it is a bit thinner so it crisps up a bit. I had to cook the tenders quite a bit longer than the 15 minutes listed but that could just be my oven. The mango sauce is really tasty and goes really well with the chicken tenders. Overall, I found the coconut flour worked well in this savoury recipe though the texture is a bit different than what you would be used to with all purpose flour.
While I was excited to make the chicken tenders, I was also pretty stoked to try a few of their other products. A few I was very familiar with. I use coconut milk a lot. In fact, Thai Coconut Soup with Chicken is one of my favourite soups. I also use coconut sugar every single morning in my latte. Here’s a tip…sprinkle a bit of your coconut sugar on the top of your latte for a yummy brûlée effect.
My favourite new product that I had never tried before were the Coconut Chips. Holy tasty, Batman! They are crispy and sweet but a bit salty too. The perfect sweet and savoury snack that is perfect alone or as a great topping for ice cream. YUM! I’ve had to hide the bag from Evan because he likes them too but they are ALL MINE.
I think it is awesome that Grace is working to make it easier to find quality coconut products in the stores where you shop in Canada. Wondering where you might find these products? Here is a handy pdf with location information or check out the Grace Foods website. You can also find Grace Foods on Facebook, Twitter and Instagram.
Disclosure: This post was sponsored by Grace Foods. All opinions, as always, are my own.