Baked Coconut Chicken Strips

½ c coconut flour or rice flour
½ tsp salt
seasoning of your choice. I use a blend that has Italian seasoning in it.
¾ c sweetened shredded coconut 1 egg or egg replacer ( 1T flax seed meal plus 3 T water~mix and let thicken for 2 min)
1 T oil
1 1/2 lbs. boneless, skinless chicken breast halves, cut into 1-inch strips, or tenderloins work great too!
1/3 c extra-virgin coconut oil, butter, or margarine, melted
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Mix flour, salt, and pepper together in a medium bowl.
3. Put shredded coconuts in a bowl.
4. Lightly beat an egg with the tbsp of oil.
5. Dip chicken pieces in flour to coat evenly. Dip chicken into egg mixture and then coat with coconut mixture.
6. Place chicken in a shallow baking pan. Drizzle with melted coconut oil, butter, or margarine.
7. Bake 15 to 20 minutes in preheated oven or until chicken is browned and cooked through, turning once.

I line a pan with aluminum foil and spray it with non stick cooking spray.
This recipe has been adapted from Tina Turbin's original posted recipe on
http://www.glutenfreehelp.info/recipes/main-dishes/gluten-free-chicken-strips/

Allergy Free Chocolate Cake

3 C Gluten Free all purpose flour blend
2 C Sugar
6 T Unsweetened Cocoa Powder
2.t Baking Soda
2 t Xanthum Gum
1 t Salt
2 C Rice or Soy Milk (You can use chocolate to boost the flavor)
1/2 C plus 2 T Vegetable Oil
2 T Cider Vinegar
1 t Vanilla

Preheat oven to 350 degrees. Grease 2 9" cake pans with shortening or dairy free margarine. Sprinkle some gluten free baking flour and tap out the excess. (I just used non stick cooking spray and didn't even flour the pans.)
Whisk together flour, sugar, cocoa powder, baking soda, xanthum gum,and salt in a large bowl. Combine milk, oil, vinegar,and vanilla in a small bowl. Pour wet ingredients into dry ingredients. Whisk until smooth, being sure to incorporate ingredients at the bottom of the bowl. Immediately pour into prepared pans.
Bake 25-30 minutes or until a tooth pick comes out clean. Middle of cake may look darker than edges.
Cool pans 5 minutes, run a knife around the edges and invert on cooling wire rack.

***Filling and Frosting****
1/4 C Rice flour
1 C Rice Milk
1 C Sugar
3/4 C shortening
3 T olive oil
1 t vanilla
3 T cocoa powder

In a sauce pan whisk together rice flour and rice milk until combine completely. Cook over medium heat stirring frequently. When the mixture begins to thicken whisk constantly until it is the consistency of pudding. Remove from the heat and set aside to cool.

With a mixer, cream together the shortening and oil until smooth and light, about 4 minutes. (I didn't do it that long!!!!) Add sugar and beat for another 4 minutes, Add vanilla and cooled flour and milk mixture and beat for another 4 minutes If desired, add cocoa powder and mix until incorporated completely. Refrigerate until ready to use.

I use this as the center filling without the cocoa powder and then added cocoa powder to the remaining frosting and frosted the top and sides of the cake.

Store cake in the refrigerator.
ENJOY!