• Season the chicken pieces with salt, then toss with arrowroot powder.
• Heat the oil in a medium skillet until it shimmers.
• Fry the chicken on both sides taking care not to overcrowd the pan, if necessary cook in two batches. Set aside in a large bowl.
• In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
• In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
• Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
• Pour syrup mixture over cooked chicken and toss to coat evenly.
• Sprinkle zest and green onions over the top before serving.

• Please refer to RECIPE NOTES on baking with almond flour.

  Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
• Preheat oven to 325° F. In a bowl, mix honey and eggs on high speed for three minutes.
• Take speed down to medium and add baking powder, coconut flakes, orange juice, orange zest, almond flour, and coconut oil
• Pour mixture into a loaf pan and sprinkle sliced almonds on top (optional). Bake for 35 minutes. Let cool, serve, and enjoy!

Notes

• Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:

  (1) Measure well

  Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.

  (2) Use less flour

  If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.

  King Arthur Baking offers the following guidelines to baking with almond flour:

  For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

  For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

  (3) Add a binder

  When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.

  (4) Lower cooking time and temperature

  Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).

  (5) Cool in the pan

  Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.