Turkey (Chicken) Nuggets -- egg, soy, dairy and wheat free! Some tomato and sugar-free Baked beans, too!

Turkey (Chicken) Nuggets -- egg, soy, dairy and wheat free!


Here's something I just threw together for dinner tonight for my son and I. They are Turkey (or you could use chicken) Nuggets that are egg, soy, dairy and wheat free.  I didn't write it down as I did it like I usually do, so there will be some approximations.  Sorry!


Here's what I did:


In a food processor bowl with the chopping blade, combine


1 to 1 1/2 pounds cooked, deboned and skinless turkey meat (or chicken)
about 1/2 to 2/3 cup unsalted broth*
about 1/3 cup cornstarch or tapioca flour
1 packet unflavored Knox gelatin
2 to 3 tablespoons ground flax seeds
1/2 tablespoon dried minced onion
1/2 teaspoon garlic granules
1 teaspoon lemon pepper
2 teaspoons salt
1 1/2 tablespoons parsley flakes


*Be careful with broths.  If you are new to allergy cooking, be sure and always read the labels.  Manufacturers put soy, yeast, sugar and wheat in just about everything imaginable and even things unimaginable!


Chop the meat and seasonings on low speed until they are finely minced.  Taste the meat to be sure you don't need to add any seasonings to it.  Form the meat mixture into 1" to 2" flattened balls.


Pour about 1/2 cup goat's milk yogurt (or other milk beverage you can tolerate) into a bowl.  Drop the balls of meat into the yogurt mixture one at a time until they are well coated.


Put about 3/4 cup of cornmeal into another bowl.  Drop the yogurt covered meat balls into the cornmeal one at a time shaking them and turning them until they are well coated.


Fry them in hot fat, about 3/4" deep until they are golden brown.  Makes about 24.




Tomato and Sugar-free Baked Beans


They were serving pork n' beans where we were dining tonight, and I know my son likes them.  I made some for us without any tomatoes or sugar.


1 - 14 ounce can black beans (with no sugar added)
1/2 tablespoon dried sliced garlic (or about 2 cloves of fresh garlic)
1 tablespoon dried minced onion (or about 1/4 cup fresh)
1/2 teaspoon lemon pepper
2 packets Truvia


Put all the ingredients in a small sauce pan over medium heat with a lid and heat them until they are heated through.  Makes 4 servings.


c2010 Sharron Long all rights reserved.  
All recipes in this blog are cSharron Long and Adams Media Corp. and may not be reprinted without express permission by the author.

Cornmeal Pumpkin Cookies -- wheat, gluten, dairy, egg, soy and sugar free

Cornmeal Pumpkin Cookies

Makes about 2 dozen cookies

These are wheat, dairy, egg, soy and sugar free, but still yummy :)

Grind

1/2 cup whole flax seeds

Remove 2 tablespoons of the ground flax seeds and place them into 6 tablespoons water.  Allow them to rest about 5 minutes.

Cream

1/2 cup coconut oil

3/4 cup pumpkin 

1/3 to 1/2 cup honey

6 packets Truvia

Add

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

Add the flax water mixture and mix well.

Mix the ground flax into the batter.  Add and mix well

1 1/2 cups cornmeal

1/3 cup cornstarch

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

Form the batter into 1 1/2" balls.  Place them about 2" apart on a baking sheet and flatten them with the tines of a fork.  Bake them at 350F for about 11-14 minutes.

Coconut Palm Sugar Pumpkin Muffins -- Yummy!

This is a very delicious non dairy, non wheat, non egg, soy free, sugar free, gluten free recipe.




Coconut Palm Sugar Pumpkin Muffins
Makes 12 muffins
Non-dairy, egg-free, wheat-free, sugar-free, dairy-free, but not taste free!  :)


In a blender container, grind


2 tablespoons flax seeds (or use 4 tablespoons ground flax)
Add it to


6 tablespoons water and let it rest about 5 minutes.


Mix together in a large bowl


1/2 cup pumpkin puree
1/4 cup palm sugar (ground)
1/4 cup applesauce
1 1/4 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves


Add


2 tablespoons oil (olive)
1/2 cup goat milk (or other "milk" you can tolerate or juice)
1/4 cup water


Add flax water to other ingredients.


In another bowl, mix together

1 2/3 cup flour mix
1/3 cup shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt


Add the dry ingredients to the wet ones and mix until they are combined.  Spoon the batter into greased muffin cups.


Topping:
Combine in a small bowl until crumbly


1/3 cup flour mix
1/3 cup palm sugar, ground
2 tablespoons coconut oil




Sprinkle the topping atop the muffin batter in the cups.  Bake the muffins at 400F for about 15 minutes or until they test done with a toothpick.


cSharron Long and Adams Media Corp, all rights reserved.