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If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, for instance is a great snack in the early morning. When you have to have a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than highly processed grains included in white bread.
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We hope you got insight from reading it, now let’s go back to chicken nuggets- low histamine, gluten free, egg free recipe. To make chicken nuggets- low histamine, gluten free, egg free you need 13 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Chicken Nuggets- low histamine, gluten free, egg free:
- Prepare Chicken
- Get 1 thinly sliced and trimmed chicken breast cut into 2” chunks
- Prepare Breading
- Get 1/3 c crumbs, from safe crackers or bread, we use rice crackers
- You need 1/4 tsp Himalayan or sea salt
- Use 1/4 tsp coconut sugar
- Use 1/2-1 tsp garlic powder
- Get 1/2-1 tsp onion powder
- Provide Coating
- Get 1/2 tbsp ground flax seeds
- Get 1 1/2 tbsp water
- Provide Serving Sauce
- Get 2 tbsp carrot sauce thawed from frozen (see recipe)
Steps to make Chicken Nuggets- low histamine, gluten free, egg free:
- Preheat oven to 400*. Brush baking/cooling rack with oil and set on top of a sheet pan lined with parchment to catch any crumbs.
- Mix your water and ground flax seeds together and let them set up while you run a frozen chicken breast under warm water to thaw.
- Blitz your crackers or toasted bread in a blender or coffee grinder to desired breading texture and then mix in a small bowl with salt, coconut sugar, garlic and onion powders.
- Cut thawed chicken into kid sized pieces and dip first into flax mixture and then in the breading before placing on top of the prepared cooking rack.
- Cook for 13-15 min or until meat thermometer reads an internal temp of 160*. Nuke carrot dipping sauce in microwave or serve with honey.
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