Since our family turned gluten-free in January as an experiment for various physical ailments, it's been a bit of a journey of discovery. We're all feeling so much better for it and it's been really positive for us. I haven't found cooking too much of a problem, and eating out is relatively straight-forward nowadays with most establishments catering for allergies. What I do miss are the naughty little treats, the quick and easy meals I used to go to my freezer for. I hanker for a sausage roll or a decent frozen pizza. There are some go-to meals that I've yet to crack as a gluten-free option but I'm pleased to say I've come up with a delicious and very easy recipe for gluten-free chicken nuggets using Nutribix breakfast cereal. These crunchy, moreish pieces of chicken are super-healthy - I use free range, skinless chicken breast and they are baked in the oven rather than fried so they are low in fat. There's no added sugar in the Nutribix biscuits and I add only a pinch of salt for taste, but you could choose to omit that altogether. Nutribix are also fortified with vitamins, so they include Thiamin, Riboflavin, Niacin and Folic Acid. Made with Sorghum, they are naturally gluten-free.
I've also made these using leftover cooked chicken from our Sunday roast, you'll just need to reduce the cooking time to ensure the meat doesn't get tough and over-cooked.
2 skinless chicken breasts
1 egg (beaten)
4 Nutribix biscuits (crushed)
Pinch salt, pepper and Cayenne pepper to taste
Pre-heat the oven to 200 degrees C.
Beat your egg in a bowl. In a separate bowl, crumble the Nutribix with your hands into crumbs. Add your seasoning and mix well.
Cut the chicken into bite sized chunks or strips.
Dip each chicken piece first in the egg, then in the coating and ensure it is covered all over.
Lay out on a flat baking sheet and bake for approx 20 minutes. Cut one nugget open to ensure the chicken is white and cooked through.
Serve with your favourite dipping sauce as a snack or with vegetables as a main meal.