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Grain-Free Schnitzel

Yes yes, I know, you probably expected some fancy grain-free cake recipe for Passover.

Don't get me wrong, I am still in charge of making the cake for our family holiday dinner and it will be fancy.

But the truth is that with all my love for baking, main meals are always my first priority and dessert is not a must for me.

If you are not familiar with the Jewish holiday Passover, I'll just explain that Jews who keep kosher during the week of it do not eat grains that go under the title of chametz. These include: wheat, barley, rye, oats or spelt.

Since I recently fell in love with this grain-free version of schnitzel I thought it would be a good time to share it.

The fun part is that it's actually a good meal for all year around. It could also be a good option for those who eat paleo or do not eat gluten and you can even make it vegetarian.

What I also love about it is that they can be either baked or fried. I tried the baked version first, they came out delicious and tender, so I didn't even try to fry them.

Feel free to play around with the different options to find what works for you.

I thought this recipe may bring up questions, so I'd like to take a moment to discuss the fact that I eat meat.

I used to be both vegetarian and vegan in different times of my life. The trials came up from both humanitarian and health concerns. On a personal level, being vegan helped me out for a very specific period and afterwards actually did some harm.

So, putting aside the humanitarian discussion, I cannot tell you if it's good or bad for you.

I can just say that I believe it is very individual, depending on so many factors in your life. I have seen it to be amazing for some people and horrible for others. Or even both for the same person in different periods of their life. This is also something I have experienced with other famous dietary options. I truly recommend considering this when jumping into a trendy diet and if you feel that you need help figuring it out don't hesitate to consult with a professional.

So, while tuning into my body over the last year, I found that for my current circumstances I do need animal protein and I am doing my best to consume it in a mindfully balanced way. But that's all for now, I promise to share more later on. In the meantime I made sure you also have a meatless option by replacing the chicken with tofu.

Your turn now. Here's the recipe, scroll down for Hebrew. And of course, wishing you all a very happy Passover, XO.

Grain-Free Schnitzel

Ingredients: 500 gr chicken* breasts / chicken tenders / 1 package of tofu (cut into thin slices 1 cm each) 1/3 cup coconut flour 1 cup of almond meal/flour 2 eggs 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon garlic powder Optional for crumb coating: 1 package of parsley Optional for frying instead of baking: Coconut oil Optional for serving: Tahini sauce

*Try to go for the hormone/antibiotic-free chicken

Instructions: Preheat the oven to 220 ℃ and line parchment paper on a baking tray. Prepare 3 wide bowls: 1. With the coconut flour. 2. For the eggs - whisk them in together. 3. For the almond flour mix - mix in the almond flour, salt, black pepper, garlic powder and chopped parsley if used.

Taking one piece at a time, dip the chicken or tofu in the coconut flour and make sure it is fully coated. Then dip it in the egg mixture and let any extra drip off. Then dip it in the almond flour mixture and make sure it's fully coated with no wet spots showing. Place it on the sheet tray and repeat with remaining tenders. Bake for 10 minutes, then flip them over and bake for 5 more minutes. You can alternatively fry these in coconut oil. Now eat them hot or even cold and try them with tahini sauce but not a must at all. You can keep the cooled down leftovers in an airtight container in the fridge for up to 3 days or in the freezer for future use.

Hope you enjoy! Let me know your thoughts and if you have any questions or concerns, feel free to leave a comment.

שניצל כשר לפסח


500 גר' פרוסות חזה עוף* / רצועות פילה עוף / 1 חבילת טופו (חתוכה לפרוסות דקות של 1 ס"מ)

1/3 כוס קמח קוקוס

1 כוס קמח שקדים

2 ביצים

1/2 כפית מלח

1/4 כפית פלפל שחור

1/2 כפית אבקת שום

אופציה לציפוי: צרור פטרוזיליה

אופציה לטגן במקום לאפות: שמן קוקוס

אופציה להגשה: טחינה

*נסו לבחור בעוף שגדל ללא אנטיביוטיקה וללא תוספת הורמונים (כמו שיש לעוף טוב)

הוראות הכנה: חיממו את התנור ל-220 מעלות צלסיוס והניחו נייר אפיה על תבנית שמתאימה לתנור. הכינו 3 קערות: 1. עם קמח הקוקוס 2. עם הביצים - ערבבו אותם היטב 3. עבור תערבות קמח השקדים - ערבבו פנימה את קמח השקדים, מלח, פלפל שחור, אבקת שום ופטרוזיליה.

עבור כל פרוסת עוף או טופו - כסו היטב בקמח קוקוס. לאחר מכן תטבילו בביצה ותוציאו ממנה תוך כדי שנותנים לשאריות הביצה ליפול. לאחר מכן תכסו בתערובת הקמח שקדים כך שלא ישארו אזורים רטובים. הניחו על תבנית האפיה. אפו אותם במשך 10 דקות, לאחר מכן יש להפוך אותם ולאפות 5 דקות נוספות. ניתן במקום האפיה לטגן אותם במחבת עם שמן קוקוס. עכשיו לאכול, חם או אפילו קר ותנסו אותם עם טחינה, אבל ממש לא חובה. ניתן לשמור את השאריות לאחר שהתקררו בקופסה אטומה במקרר עד 3 ימים או במקפיא לאכילה עתידית יותר.

מקווה שתאהבו! אשמח לשמוע את דעתכם ואם עולות לכם שאלות או תהיות, אתם מוזמנים להשאיר תגובה.

over, XO.

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