Well, I asked my daughter what I should call this kefir, taste-bud-dazzling-dipping- sauce. She said just call it, “Delicious!” My husband came home, and I asked his opinion. He said, “Just call it – Delicious.” How’s that for two thumbs way up?
This little recipe is a real treat! Absolutely divine with coconut-ed chicken nuggets, gluten free recipe of course. (Remember that post? Just in case you missed it, click here!) For the chicken… easy and yummy… cut up boneless chicken thighs; dip in egg; roll in blend of dry, grated coconut and almond flour with a dash of salt. Bake on greased cookie sheet at 375 for 12 minutes, then turn nuggets over and continue the baking another 15 minutes until lightly crisped.
BUT, THE BEST IS YET TO COME! The sauce wonderfully completes the coconut chicken and your taste buds will be singing! Give it a try and see if you agree…
1 1/2 cups plain kefir
3 – 4 tablespoons of raw honey
3 – 4 tablespoons of coconut oil
1 tablespoon of prepared mustard
1/4 – 1/2 teaspoon garlic powder or fine granules
Blend all ingredients well in nutribullet or vitamix or blender – your fav kitchen gadget. Chill in fridge. Truly a great dip for those coconut chicken nuggets! Honestly, when the nuggets were gone, I just ate the dip. Be sure to adjust the garlic to your taste. It adds such a nice tone, but it could be over-used, I suppose.
And, think about all the probiotic goodness you just packed in your family dinner! They don’t even have to know your little secret… just creamy yellow love!
Enjoy! Be sure to check out the other recipes posted for kefir… so many possibilities, only one lifetime...