Prep time: 15 minutes

Cooking time: 15 minutes

Yields: 1 serving

 

Ingredients: 

 

squid rings, fresh or frozen
1 tbsp coconut flour
1 tbsp tapioca flour/starch
2 tbsp unsweetened shredded coconut
1 tsp Italian seasoning
1 tsp garlic powder (or more if you like it garlicky)
1/4 tsp sea salt
1/4 tsp of black pepper

 

Directions: 

 

I had a craving for breaded calamari, but having celiac disease means I can't just go out to my nearest Greek or Italian restaurant and chow down.  It's been YEARS since I had any, and last week my local grocery had squid rings on sale, so I figured, how hard can it be?  Turns out, not very hard at all!

 

Preheat your oven to 350F/176C

 

If you're using frozen squid rings, as I was, defrost them first.  

 

Put the dry ingredients in a small bowl and stir until all mixed.  

 

Then toss a few rings in the mixture, making sure they are all coated, inside and out.    

 

Arrange the breaded squid rings on a parchment covered baking sheet, and bake for 15 minutes

 

Once done, transfer to plate and serve with your choice of veggies.  Pictured here, I had them with kale chips and spiralized carrots.  Just because :)

 

Notes:

Quite often my recipes here will serve only one or two people, because most often I'm either eating alone, or with my Mum.  Mum has dialysis 3 evenings each week, so I'm on my own.  This is usually when I  try out new fish recipes, because she's not a big fan, and is also allergic to shellfish.  All the more for me! 

If you're trying these out for yourself, just increase the ingredients for how many people you are feeding.