Chicken Nuggets (Banana, SCD)

I found a chicken nugget recipe online that uses sweet potatoes, but I cannot have those nor many of the replacements one might use in their place. So, I opted to go with bananas in this recipe. These are great with honey mustard or ketchup.

• Servings: 30
• Difficulty: Easy
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Ingredients

• 2 cups sliced bananas (~3 bananas)
• 1 egg yolk, large
– 2 tbsp coconut oil
• 4 tbsp coconut flour
• 1 tbsp cashew flour (or other nut flour)
• 2 tbsp minced onion, dried
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Directions

1. Preheat the oven to 400F. Line baking sheets with parchment paper.
2. Mix all but the ground chicken together well. Mix in the ground chicken using your hands until thoroughly incorporated.
3. Using two tablespoons, portion out ~1 tbsp of the mixture for each nugget. Lay out on the baking sheet and use the spoons to shape/flatten into a nugget.
4. Bake for 25 minutes or until the internal temperate is over 165F. Remove from the oven and cool for a few minutes before serving.

**A variety of squash, such as pumpkin or butternut, can be subbed 1:1 to replace the bananas. I intend to attempt using celeriac/celery root to replace the banana down the road. If you sub the banana with any of the aforementioned items, I suggest reducing the coconut flour to 2 tbsp and omitting the nut flour.

Credit: MyUCandMe.com