Last night, the boys wanted chicken fingers. I little while back, I got some Panko-Style Kinnikinnick Gluten Free Crumbs. I now knew what I would be making with them.
My husband is a good ‘ol Southern boy and he has dearly missed his fried chicken since being diagnosed with celiac disease. Well, I don’t typically fry things. Call me a health nut…I don’t care, but I will come up with another alternative to frying any day! So, breaded baked chicken fingers it is!
Trust me, one bite of these Kinnikinnick gluten free crumbs and there was no complaining! Honestly, I have never heard all three of my boys speak so highly of breaded chicken like this! They absolutely loved it. In fact, my husband has already asked me when we are getting more of “those” bread crumbs. The boys had the chicken fingers for leftovers today and even after being microwaved, the bread crumbs were still crispy! I used the directions on the box and it works perfectly. I will definitely be buying these again!
Since I don’t eat meat, I decided to use them in some bean burgers for myself. I cooked up a mess of quinoa the other night and was trying to think of something to do with the rest of it. I had made burgers with it before, but they just did not hold up to my standards for a good burger. I hate when they crumble and fall apart. It totally ruins the experience for me. I like a crispy outside and I want the inside to have some texture (not be mush). So, last night I took out my original recipe, changed it up a bit and added the Panko-Style crumbs.
I used chickpeas in the mix and while rummaging through the herbs and spices…I picked turmeric. I love that stuff, especially with chickpeas. The Kinnikinnick gluten free crumbs were the perfect addition! I made little patties and they were perfect for sliders. My husband loved them too! I loved the crisp texture the bread crumbs gave them… perfection.
After such success with the Panko-style, I decided to try out the Graham-style Kinnikinnick gluten free crumbs in a dessert.
I blame Jessica at How Sweet It Is for this… Smore’s Brownie! I followed her directions except, these are gluten and dairy free thanks to the Graham-style cracker crumbs. They are so good! Here is what I did …
Easy Gluten-Free, Dairy-Free Smore’s Brownies: Preheat your oven to 350ºF and spray a 10-inch round dish or a 9 x 11-inch baking dish. Mix 1 cup Graham-Style Kinnikinnick Gluten Free Crumbs with 1 cup melted buttery spread (like Smart Balance or Earth Balance – light is okay) in a bowl until well combined. Prepare 1 package Bob’s Red Mill Gluten Free Brownie Mix mix (or your brownie mix of choice) according to the package directions (I used buttery spread to keep them dairy-free. Spread the brownie batter in the pan and then pour the graham mixture on top. Take a knife and swirl the graham mixture into the brownie mixture. Bake for 30 to 35 minutes or until a toothpick comes out clean. After it cooled, I put large marshmallows cut in half on individual servings and broiled them for a couple of minutes until nice a toasty.
Certifications: Kinnikinnick Gluten Free Crumbs are Certified Kosher Parve.
Dietary Notes: By ingredients, Kinnikinnick Gluten Free Crumbs are dairy-free / non-dairy, gluten-free, nut-free, peanut-free, and vegetarian. The Panko crumbs are soy-free, while the Graham crumbs are egg-free. Nonetheless, check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Kinnikinnick website at www.kinnikinnick.com.