Add in
the coconut flour mixture and stir well to combine.
Add half of
the coconut flour mixture to the creamer / peach bowl and stir until incorporated.
When done, dip two sides of each of the balls into
the coconut flour mixture.
Add in
the coconut flour mixture, stirring until just incorporated.
Add the flax mixture, oil and vanilla to
coconut flour mixture, stirring until blended.
Then place them in
the coconut flour mixture.
Add to
the coconut flour mixture and mix until thick and smooth.
Stir the egg mixture into
the coconut flour mixture.
Add 1/4 of
the coconut flour mixture to the pan, and cook until bottom is set.
- Start assembling the chicken, by adding 1 piece of chicken into
the coconut flour mixture, then the dredge, and then the coconut flakes.
Reduce speed to low and gradually add almond and
coconut flour mixture, scraping down bowl and folding in last of flour by hand.
Mix
the coconut flour mixture into the liquid mixture.
Pour the egg yolk mixture into
the coconut flour mixture, whisk until all ingredients are incorporated.
Pour the egg yolk mixture into
the coconut flour mixture, this will take a few minutes to whisk well together.
Pour the egg yolk mixture into
the coconut flour mixture, this will take a few minutes to whisk well together.
Pour the egg yolk mixture into
the coconut flour mixture, whisk until all ingredients are incorporated.
Dip each onion ring into
the coconut flour mixture and then place it in the hot oil.
Dip the cod strips into the coconut milk, then
the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, paying special attention to creating a thick breading.
Add in
the coconut flour mixture, stirring until just incorporated.