Gluten Free Pumpkin Nuggets Recipes

GLUTEN-FREE CHICKEN NUGGETS

Gluten-Free Chicken Nuggets image

My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.

Provided by Lacy Thon

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups bite-size corn square cereal (such as Corn Chex®)
2 eggs
⅓ cup rice flour
4 skinless, boneless chicken breast halves, cut into bite-size pieces
¼ cup oil for frying, or as needed

Steps:

Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 326.3 calories, Carbohydrate 24 g, Cholesterol 178.8 mg, Fat 8.6 g, Fiber 0.9 g, Protein 36.4 g, SaturatedFat 2.3 g, Sodium 249.4 mg, Sugar 1.7 g

GLUTEN-FREE VEGAN PUMPKIN SPICE DONUTS

Gluten-Free Vegan Pumpkin Spice Donuts image

Pumpkin spice latte season is in full force right now, and it seems to be everywhere. But most pumpkin spice products are full of artificial flavoring and mostly just sugar. I made these because I do enjoy the pumpkin spice, but I really dislike the artificial flavorings that are added. These donuts are light and airy and enjoyable with or without the icing.

Provided by Happy as a Yam

Categories Doughnuts

Time 1h45m

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon coconut oil, or as needed
1 cup gluten-free all-purpose baking flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 cup almond milk
½ cup pumpkin puree
½ cup coconut sugar
¼ cup olive oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 cups powdered sugar
2 tablespoons almond milk
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.
Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.
Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.
Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.
Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.
Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 39.3 g, Fat 6.4 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 148.1 mg, Sugar 29.8 g