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Saturday, December 28, 2013

Breaded Chicken Tenders

Breaded Chicken Tenders
(gluten free, dairy free, grain free)

2 Cups almond flour (I like using Trader Joe's almond flour for this recipe, it's a little more coarse than Bob's Red Mill, my family prefes the coarser texture for this recipe)
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dry mustard
 1/2 teaspoon ground pepper
1 large egg, beaten lightly
1 1/2 lb chicken tenders or chicken breasts sliced like tenders

*preheat oven to 475 F
*line baking sheet with parchment paper
*place wire rack over parchment & spray with oil
*combine first 6 ingredients in a zipper bag
*take a piece of chicken, dry it thoroughly, then dip in egg, then place in zipper bag & coat well
*transfer chicken piece to the wire rack
*repeat with all the other chicken pieces
*bake 20 minutes
*really good served with ranch or dipping sauce of your choice

Monday, December 23, 2013

Gluten Free (Dairy Free) Snickerdoodle Cake (with Cinammon Buttercream Icing)

I normally make everything from scratch.  But I saw this recipe & really wanted to give it a try.   My hubby loves snickerdoodles & our son LOVES cinnamon.  Like always, I actually made a lot of changes from the original recipe that I stumbled upon.  But I did still use a boxed cake mix like it calls for.

I am actually planning to workout a way of making my own "cake mix" from scratch.  That must be an oxymoron or something like that, but it's how I like to do things.

**If you want this to be dairy free also you can sub vegetable shortening for the butter in the filling & oil for the melted butter**

Anyways, on with this recipe: GF Snickerdoodle Cake

Crunchy Filling:
3/4 Cup packed brown sugar
1/2 teaspoon ground cinnamon
3 Tablespoons butter

1 15 oz. gluten free yellow cake mix
1/4 Cup vanilla instant pudding mix (that's something else I need to learn how to make from scratch!)
1 teaspoon ground cinnamon
3/4 Cup milk (I used almond milk)
8 Tablespoons (1 stick) melted butter
3 large eggs
2 teaspoons vanilla extract

*preheat oven to 350 F
*oil two 8 or 9 " cake pans & line with parchment paper
*prepare the crunchy filling (just combine the ingredients until butter is incorporated) & place evenly into one of the cake pans & set aside
*put cake mix, pudding mix, & cinnamon in the bowl of a stand mixer
*mix to combine, then add milk, butter, eggs, & vanilla
*mix on low speed until just incorporated, then stop & scrape down
*mix on medium speed for 90 seconds
*divide between the 2 pans, place pans in preheated oven
*bake 18-22 minutes, until toothpick inserted comes out clean
*when done, place pans on wire rack for 5 minutes
*after 5 minutes run a knife around the edge of pan & then invert cakes onto the wire racks to cool
*cool completely before assembling & icing/decorating
*when assembling, place the crunchy filling so it's in the middle of the cake, then fill & frost the cake as desired (I just used a standard buttercream recipe, but subbed my home made cinnamon extract in place of the vanilla extract called for in the recipe)