Gluten, Dairy, And Egg Free Batter

 This batter is perfect for fish or chicken strips.  Allergy friendly plus so much extra nutrition!

Ingredients
  • "Flour"
  • 1/3 cup garbanzo Bean Flour aka Chickpea flour
  • 1/3 cup Complete Truth Protein Original
  • 1/3 cup Buckwheat Flour
  • 2 Tbsp Ground Flax Seeds aka Flax meal
  • 1 Tbsp Cajun seasoning
  • 2 Tbsp thrive Life Chef's choice Seasoning 
  • "Milk and Egg" Re-placer
  • 1 Tbsp Ground Chia Seeds
  • 3 Tbsp Water
  • 1/2 cup Unsweetened coconut milk (from a carton, not a can)
Instructions
  1. Mix all dry ingredients together in 1 bowl to create your flour. In another bowl, mix chia seeds and water together. Let stand for 3-5 mins, and then add milk. Whisk well until combined.Mix all dry ingredients together in 1 bowl to create your flour. In another bowl, mix chia seeds and water together. Let stand for 3-5 mins, and then add milk. Whisk well until combined.
  2. Coat fish/chicken in the flour. Coat fish/chicken in the flour.
  3. Then move into "egg and milk" bowl, and coat well.
  4. Transfer back into the flour bowl and coat well.Transfer back into the flour bowl and coat well.
  5. Fry in a generous amount of oil approx. 6 minutes/side, depending on your meat. Ensure internal temperature indicates meat is cooked before serving. I substituted tartar sauce for hummus, as it's allergy friendly for our family.Fry in a generous amount of oil approx. 6 minutes/side, depending on your meat. Ensure internal temperature indicates meat is cooked before serving. I substituted tartar sauce for hummus, as it's allergy friendly for our family.