Our Celiac Support group is meeting tonight and we are supposed to bring copies of a favorite gluten free recipe. I’m taking the chicken strip recipe with me, and thought I would include it and our favorite muffin recipe here! Enjoy!

Gluten Free Crispy Chicken Strips

10-15 chicken tenderloins ( I use Trader Joe’s frozen)
5-7 cups GF square cereal (Rice/Corn Crunch Ems)
1/2 cup brown sugar
1/2 cup ground pecans
salt
pepper
olive oil

Crush cereal to semi-fine crumbs. Stir in brown sugar, ground pecans (I use coffee grinder for this), and salt pepper to taste. Dip thawed strips in olive oil, then coat with crumb mixture. Place in greased glass baking pan. Bake @ 375 deg. for 30 min. (These measurements are guesses as I made this up and never really measure – hard to mess this one up!)

Monday GF Pumpkin Chocolate Chip Muffins
(We always have muffins on Monday mornings!)

2 1/3 cups GF flour blend (I use rice/tapioca/potato starch blend)
1/2 cup brown sugar
1 Tbsp. baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

1/2 small can pumpkin
1 cup milk (soy/rice/almond OK)
1/4 cup canola oil
2 eggs
GF chocolate chips
vanilla (optional)

Mix together dry ingredients. Add wet ingredients and stir until blended. Spoon into muffin pan and bake @ 350 deg. for 20 minutes. Sprinkle with cinnamon/sugar before baking if desired. Makes 1 dozen – can easily be doubled.