I've been watching all the sourdough creations on Instagram. 😋Many of them are not gluten free. 😣But that didn't stop me from making my own creations. Thus far I've made sourdough blueberry scones, sourdough waffles, pancakes and most recently the cinnamon raisin bread. It was amazing. Not as decorative as the gluten-full kind but just as tasty.
I basically did some research on pinterest about sourdough cinnamon raisin bread. Then decide to take the bread recipe I have been using from Gluten Free on a Shoestring and just add cinnamon, sugar and raisins. My family loved it and so did our neighbors who are also gluten free. It has become a hit in my intimate social circle.
Recently we have been craving a nice crunchy fish fillets or chicken tenders. Think fish sticks or chicken tenders. It has been on of the foods my family has missed since we've had to pull corn out of our diets. So I decided to try using the golden granola as a coating. Oh my. . . . . it was AMAZING!!! So tasty, crunchy, mouth satisfying.
1 lb of chicken tenders or white fish
½ C Momma’s Mammoth Munch
¼ C almond flour
1 egg beaten, 3 TBSP aquafaba or 1 flax egg
Heat oven to 355℃ bake for 10-14 minutes
Lightly grind the granola in a blender or coffee grinder until you achieve fine grounds but be careful to not go too far that you end up with a nut-seed butter. Mix in ¼ C almond flour and whisk thoroughly. Beat egg or aquafaba. Dry off the chicken tenders or fish sticks, dip in egg ( or aquafaba), transfer to granola mixture. Coat well, place on a cooking sheet that is lightly coated with an oil place on parchment paper. Either brush with melted coconut oil or spray with coconut oil. Place in the oven bake for 7 minutes, turn over and bake for 5-7 minutes more. Then put under the broiler for 1-2 minutes to crisp up the coating.