SCRUM-DIDDLEE CHICKEN WINGS!

OH MY GOODNESS!Scrum Diddle-ee Chicken Wings

These are pretty awesome if I do say so myself!

I love a good chicken wing recipe, especially on a lazy, home alone night…. because you can just whip them up and then hook in, no need for plates or cutlery, just fingers and paper towel!!

And this one is super simple!

RECIPE

Around 1-1.2kg Free Range Chicken Wings

MARINADE

1/4 cup each Coconut Aminos, Red Wine and Olive Oil

1/8 teaspoon each Coriander Powder, Cumin Powder and Ginger Powder

or 1-2 drops each Coriander, Cumin and Ginger Essential Oils (Use only Food Grade Oils)

1/8 to 1/4 teaspoon Pink Himalayan Salt

1 tablespoon Apple Cider Vinegar

1 heaped teaspoon tapioca starch

METHOD

Place Chicken Wings in a saucepan and cover with filtered water. Bring to the boil and reduce to a simmer for around five minutes.  Remove from heat and set aside.

Combine Marinade ingredients in a bowl and whisk together well.

Strain Chicken Wings into a flat container and pour the marinade over and cover. Place in fridge and depending on the container either turn the container or stir the marinade through.

Marinate for 1-2 hours or overnight if preferred.

Preheat oven to 190°

Place Marinated Chicken wings in oven for around 50-60 minutes turning frequently.

ENJOY!!

Nut so Seedy loaf heading

Nut so Seedy Loaf

¼ cup Sunflower Seeds

¼ cup Pepitas

½ cup Raw or Activated Cashews

1 cup Unrefined Almond Meal

1 cup Tapioca or Arrowroot Flour/Starch

2 tsp. Gluten Free Baking Powder (I used Demeter Farm Mill)

2 tbsp. Chia Seeds

¼ cup Filtered Water

1/8 tsp. Pink Himalayan Salt

4 Large Pastured Eggs

4 tbsp. Apple Cider Vinegar (I used Bragg)

Extra Sunflower Seeds and Pepitas to sprinkle on top

I'm not usually much of a bread fan, however sometimes it's nice to have something to smother with butter or pate, melt cheese onto, or dip into soup, so this gluten and grain free bread is great at those moments! I'm not terribly good at leaving any recipe as is, so I took inspiration from Tania Hubbard's Chia Seed and Almond Loaf and made a few tweaks and additions and this is what I came up with. I'm pretty happy with it, let me know what you think!

I’m not usually much of a bread fan, however sometimes it’s nice to have something to smother with butter or pate, melt cheese onto, or dip into soup, so this gluten and grain free bread is great at those moments! I’m not terribly good at leaving any recipe as is, so I took inspiration from Tania Hubbard’s Chia Seed and Almond Loaf and made a few tweaks and additions and this is what I came up with. I’m pretty happy with it, let me know what you think!

METHOD:

  •  Preheat Oven to 175-180C
  • Line a loaf tin with baking paper or grease a silicone loaf pan with butter or coconut oil
  • Place the Chia seeds in a bowl with Filtered Water and stir well. Set aside to soak while you prepare the rest of the mix
  • Using a high speed blender/food processor quickly blitz Sunflower Seeds, Pepitas and Cashews to a fine powder/meal. Be careful not to blitz too long or you will have a lovely nut and seed butter! (You can use a Thermomix, Nutri Bullet or any high-powered blender. If using a Thermomix you can add the rest of the ingredients and use the reverse option to mix, otherwise transfer the nut and seed meal to a bowl and use a whisk for the rest)
  • Add Almond Meal and Salt and mix gently
  • Sift Tapioca/Arrowroot Flour with Baking Powder into mixture and mix gently until well combined
  • Add Eggs, Apple Cider Vinegar and soaked Chia Seeds and whisk/mix until you have a smooth, well combined mixture
  • Pour into prepared loaf pan and sprinkle with Sunflower Seeds and Pepitas (I roughly chop mine using my Tupperware mini string pull chopper thingy – pretty sure that’s what it’s called)
  • Bake for 45-50 minutes depending on your oven (mine is a bit dodgy so I turn it a couple of times to make sure it cooks evenly). Check with a skewer poked in lengthways on an angle to make sure it is cooked well through. It should be a little golden on top
  • Remove from oven and allow to sit for a few minutes before turning onto a wire cooling rack

Smother with lashings of butter, cheese, pate or whatever takes your fancy and ENJOY!