Fruit Nuggets Recipes

Steps:

• Whisk together almond milk and vinegar; let sit for 5 minutes. Whisk in aquafaba and cornstarch.
• Mix flour, paprika, white pepper, garlic salt, celery salt, ginger, mustard powder, black pepper, salt, thyme, basil, and oregano in a shallow bowl until well combined. Place bread crumbs in another shallow bowl.
• Cut rice paper sheets in half. Dip one piece of rice paper in warm water until it becomes soft and pliable, 30 seconds to 1 minute. Lay rice paper on a work surface and fill with some jackfruit. Fold the edges over the jackfruit and roll into a nugget shape. Repeat with remaining rice paper sheets and jackfruit.
• Roll each nugget in the flour mixture until coated. Dip in the milk mixture, then dip in the bread crumbs, then dip into the flour mixture again, making sure each nugget is completely coated.
• Spray the basket of an air fryer with cooking spray. Place nuggets in the basket, making sure to leave room between the pieces.
• Air-fry at 370 degrees F (188 degrees C) for 10 minutes. Flip nuggets and cook until crispy, 5 more minutes.

Steps:

• Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
• Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
• Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
• Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

Steps:

• Preheat oven (395°F, 200°C). Line out a baking tray with baking parchment.
• Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste.
• In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste.
• Dip the fish nuggets into milk mixture to cover nuggets with the sauce.
• Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs.
• Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown.
• Take them out of the oven and serve them hot with your favorite sauce, salsa or dip.
• NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown.
• NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.

Steps:

• In small bowl mix the flour mixture ingredients together.
• Starting with the brown sugar layer the ingredients in a 1 quart sized glass jar in the order given.
• Ending with the flour mixture.
• Attach a card with directions and recipe.
• Preheat the oven to 350F degrees.
• Lightly spray baking sheet with bakers coating.
• Empty the contents of the jar into a large bowl.
• Blend the mixture until well combined.
• Using wooden spoon work in shortening until the mixture is moistened resembling lumby biscuit dough.
• Mix together egg,vanilla,and buttermilk.
• Using a wooden spoon blend the egg mixture into dough until well combined.
• Drop teaspoonful 2 inches apart onto prepared baking sheet.
• Bake at 350' for 10 to 14 minutes or until the edges are lightly browned.
• Place cookies on a rack to finish cooling.

Steps:

• Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.