Gluten Free Flax Crust

15 Jan, 2016

Cover approx. 8 chicken tenderloins

(GF)

Ingredients

1 cup Melrose Organic Coconut Flour

2 Egg (Lightly beaten)

1-2 cups Melrose Organic Rolled Flaxseed or Melrose Organic Golden Flaxmeal

Salt and Pepper (to taste)

Method

1. Mix the salt and pepper with the Coconut flour and place the ingredients onto a plate.
2. Using another plate place the lightly beaten egg and on another plate place the Rolled Flaxseed or Flaxmeal.
3. Using a meat of your choice place the meat into the Coconut Flour and coat all over.
4. Move the meat into the egg and cover
5. Lastly cover the meat with either the rolled flaxseed or Flaxmeal
6. Repeat until all meat is covered.
7. Using a frying pan, add the refined coconut oil to cover the bottom of the pan. Once hot, place the meat one by one into the pan.
8. Over a low to medium heat cook the meat until the crust is a golden brown colour and meat is cooked through
9. Serve immediately with your favourite sauce.

Crumbed Chicken Strips were used in the photo accompanied by Melrose Organic Dijonnaise Sauce.