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Crispy Paleo Chicken Fingers {Buffalo-Style and Original}
These Crispy Paleo Chicken Fingers are a grain-free peek into my childhood. Buffalo-Style and Original with option for stove-top or baked. Growing up in Buffalo chicken fingers were a staple, but going gluten-free and consequently paleo, I have forever been on the hunt for the perfect, crispy tenders. I have perfected my recipe over the years and I am finally sharing with you.
We all had those foods we heavily mourned over, then forever lusted after when we first went gluten-free. Being a true Buffalo girl, growing up in the land of pizza, chicken wings and epic bar food, that food for me was chicken fingers. I have no shame in admitting that. I can fully remember the day I discovered my gluten intolerance, being so sad that I would never have chicken fingers again. A loss of great proportions. That said, I literally feel like I have spent the last nearly 13 years of being gluten-free, testing, making and perfecting my chicken finger game. I take my chicken fingers very seriously.
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Spring Cauliflower Rice Risotto Bake with Chicken
Despite the fact that we are well into spring now, Southern California has had it a bit twisted. Since I arrived back home from my travels to NY last week, it’s been mostly grey, rainy and cool. While I would have loved this weather in December and January, I will take it now. It’s a really nice change of pace. A great reason to pull out some sweaters and it’s also a great excuse to enjoy some real comforting foods.
Of all things I was craving a casserole. I know. What is it 1985? There is just something so comforting and cozy about a meal you can dump into a pan, bake and enjoy. It’s childhood for those of us in our 30s. I was also dreaming of a good creamy spring risotto, one of my favorite foods. While rice isn’t off limits for me, I do try to be mindful of how many grains I consume. I just feel better when my belly isn’t bloated from the carbs. Hence why I am OBSESSED with cauliflower rice. It’s so crazy versatile, so super easy to make and it’s incredible how delicious it is. If you have a Trader Joe’s near you, the Organic Frozen Cauliflower Rice is an amazing quick option for when you don’t want to lug out the food processor. I have used it in this recipe before and it’s perfect!
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Mexican Spaghetti Squash Bake
I feel like I say this every year, but although there is far more produce available in the summer months, I am much more excited about cooking with the late summer, fall and winter produce. There is something so comforting and hearty about the foods in season right now, these are the vegetables you can create an entire meal around.
I am especially fanatical about it all this year, as I am very consciously trying to consume less grains and starches as I work towards learning to eat smarter for my body, given a recent diagnosis (more on that another time). I have been looking at food in new and different ways and trying to get creative with foods I have cooked with time and time again over the years.
In the summer months, I live on zucchini and yellow squash noodles, as an alternative to pasta, so I have been having fun coming up with the fall/winter equivalents. Sweet potatoes work great but all of the many squashes available come to the rescue time and time again. I’ve been enjoying butternut squash noodles, but most especially spaghetti squash, since no special tools are required.
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Gluten-Free + Dairy-Free Chocolate Donuts
This past weekend was a busy one for us, we had our first-ever Pop-Up shop at Modern Nostalgia, a women’s boutique here in Buffalo. It went really well, it was a ton of fun and we were very happy with how it all came together. However, after working from home for the last 10 or so months, I forgot how exhausting retail can be, talking with people all day, being on your feet, etc.
Since our pop-up shop ran from Thursday night until Saturday night, it was three days that we were away from our computers and our client work and three days I was away from the kitchen. That’s a lot for me when I am in town and not on the road somewhere. So, Friday morning when we woke up, I decided to whip up another batch of these donuts that I had made once before, and both Mark and I loved. The first time I made them they came out delicious, but I didn’t realize that you are supposed to only fill the slots in your donut pan about 3/4 of the way full, so they were more like muffins with holes through the middle. They batter rose so much it just closed off the hole on top. I was a little bummed out, but they were so delicious we happily gobbled them up, knowing that I would just have to make them again really soon. Darn!
The first time I made these donuts I simply melted about 1/3 cup of dairy-free chocolate chips in the microwave in a shallow bowl and when the donuts were cooled I just swirled them around in it and that was it. The second time I made these (the ones in the photos) I tried to get fancy and make a chocolate glaze with cocoa powder, honey and coconut oil. It turned out OK but it just didn’t have a strong enough chocolate flavor, it tasted more like honey, so I didn’t even bother with sharing the measurements because I think that going with straight melted chocolate is much better.
You could also come up with your own chocolate glaze or a peanut butter glaze, you could add little mini chocolate chips to the batter or sprinkle them on top of the glaze before it sets. Same with cocoa nibs or peanuts, sprinkles, etc. Have fun. I kept it simple this time, but now that I have this donut pan, you can be sure you will be seeing lots more fun donut recipes on Tasty Yummies.
[print_this]Gluten-Free + Dairy-Free Chocolate Donuts
makes approximately 8-10 donuts – this is the pan I use- 1/2 cup blanched almond flour
- 1/2 cup buckwheat flour
- 1/2 teaspoon baking soda
- 3 tablespoons cocoa powder
- 1/4 teaspoon of salt
- 3 large farm fresh brown eggs
- 1/4 cup coconut oil, melted (you could also use grapeseed oil or melted butter)
- 1 tablespoon of vanilla
- 1/2 cup of honey (or other liquid sweetener)
For dipping:
Approximately 1/3 cup of melted dairy-free gluten-free chocolate chips (I like Enjoy Life or Sunspire brands)Preheat the oven to 350º F. Lightly grease your donut pan with just a bit of coconut oil, vegetable shortening, etc.
In a large mixing bowl, combine the flours, baking soda, cocoa powder and salt, stir until well blended. In a medium sized bowl, whisk together the eggs, coconut oil, vanilla and honey.
Add the wet ingredients to the dry mixture and mix very well by hand or with a mixer. Make sure it is well combined. I find that piping the batter into the pan is easiest. I just fill a gallon-sized freezer bag with the batter and seal it off, then I cut a very small hole at one of the corners and use it like a piping bag, it makes it so easy to fill the donut pan. You could also carefully spoon the mixture into the pan. Fill your donut pan about 3/4 of the way full.
Bake for about 15-18 minutes, or until a toothpick comes out clean. Once cooled, dip into melted chocolate, peanut butter, sprinkle with toppings or just eat plain!
Note: If you are using a donut maker rather than a donut pan, follow the directions that come with your machine for cook times. [/print_this]
