Ingredients
Serves 6 as an appetizer
Chicken Fingers:
2 large free-range chicken breasts (about 1 lb), cut into strips
1 cup / 4.3 oz / 112 gr almond flour (I used Bob’s Red Mill)
½ cup 1.5 oz / 42 gr unsweetened shredded coconut
4 tablespoons arrowroot powder*
1 teaspoon garlic powder
1 teaspoon ground mustard powder
1 teaspoon sweet paprika
¼ teaspoon cayenne pepper
2 tablespoons sesame seeds
1 teaspoon fine grain sea salt
½ teaspoon ground black pepper
2 free-range organic eggs
3 tablespoons olive oil
Minty Yogurt Dip:
1 container (7 oz / 200 gr) plain Greek yogurt
4 sprigs fresh mint
Zest and juice of 1 lemon
½ garlic clove, smashed
½ teaspoon fine grain sea salt
Ground black pepper to taste
*arrowroot powder acts like cornstarch.
Preparation
