COCONUT FLOUR CHICKEN RECIPES

Steps:

• In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
• Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
• Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
• Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

Steps:

• Combine dry ingredients (coconut flour, baking powder, onion, garlic, rosemary and salt) in a bowl and set aside.
• Add 6 eggs to a separate bowl and beat with a hand mixer until you get see bubbles at the top.
• Melt the stick of butter in the microwave and slowly add it to the eggs as you beat with the hand mixer.
• Once wet and dry ingredients are fully combined in separate bowls, slowly add the dry ingredients to the wet ingredients as you mix with the hand mixture.
• Grease an 8x4 loaf pan and pour the mixture into it evenly.
• Bake at 350 for 40-50 minutes (time will vary depending on your oven).
• Let it rest for 10 minutes before removing from the pan. Slice up and enjoy with butter or toasted!