Chicken Schnitzel coated with Almond Meal served with Sauteed Creme Fraiche Dutch Carrots.
- Almond Meal
- Unsweetened desiccated Coconut
- Coconut flour
- Baking Powder (Gluten free)
- Orange Juice
- Orange Zest
- Lemon Juice
- Maple Syrup
- Vanilla Extract
- Coconut oil
- Pure Cream
- Eggs
- Fresh Raspberries
- Preheat Oven 180′
- Dry Ingredients: In a bowl add 1 cup almond meal, 1/2 cup unsweetened desiccated coconut, 1/4 cup coconut flour, 1/2 tsp gluten free baking powder. Mix together ensuring there are no clumps.
- Wet Ingredients: In another bowl add 1Tbsp orange juice, 1Tbsp lemon juice, 4Tbsp 100% maple syrup, zest of 1 orange, 1Tbsp vanilla extract, 1/2 cup melted coconut oil, 1Tbsp pure cream. Combine.
- In a separate bowl, whisk 4 organic free range eggs until frothy. Mix wet ingredients into egg mixture and whisk to combine for a minute.
- Add wet ingredients into dry ingredients and fold until well combined.
- Pour into prepared round tin coated with coconut oil and lined with baking paper. Add 1&1/2 punnets fresh raspberries in a snail pattern 3/4 into batter.
- Bake for 40-50mins. Cool on rack.
- Serve warm with fresh cream and more raspberries!