Chicken Nuggets

You will need boneless skinless breasts - I usually have 1 double breast. Meaning 1 chicken - 2 breasts.

I defrost. Cut against the meat grain. Make sure they are towel dried - then I prep batter.

1/2 cup Ancient Harvest quinoa flour
1/2 cup Ener-G tapioca flour
1/2 cup original hemp milk. We use Living Harvest - last time I called they said they share lines with Almond milk, but use good manufacturing processes. But I did notice recently on label, they specify "tree-nut free." Must call again to check what changes in manufacturing have taken place.
3 tsp baking powder

You mix all ingredients with hand blender - while you've been heating - on medium heat - a frying pan with some coconut oil in it (1 tsp per time you ad fresh nuggets). If the batter is too thick, you can splash a bit more hemp in there.

Then you dip the cut chicken pieces, fry them until brown. Flip. Then I usually bake in oven (350 degrees) for another 15-20 minutes to make sure chicken is cooked through.

One word - yum. The nutty quinoa flavor ads something really special to this. And they travel really well.

I serve with steamed sweat potato and some rice noodles - YUMMY.
Recently discovered yummy rice noodles - Tinkyada Pasta Joy at Whole Foods.