Lunch: BBQ Pulled Chicken Sliders

This recipe includes superfoods such as:

Honey, Apple Cider Vinegar

Ingredients

Leftover BBQ Pulled Chicken
1/3 Cup Honeyville Almond Flour
1/4 Cup Flax Seed Meal
3 Tbsp. Parmesan Cheese
2 Tbsp. Cheddar Cheese (per slider)
2 Large Eggs
4 Tbsp. Butter
8 Drops Stevia
1 tsp. Baking Soda
1 tsp. Southwest Chipotle Seasoning
1 tsp. Paprika
1/2 tsp. Apple Cider Vinegar

Instructions

1. Preheat oven to 350F.
2. In a large mixing bowl, mix together 1/3 Cup Almond Meal, 1/4 Cup Flax Seed Meal, 3 Tbsp. Parmesan Cheese, 1 tsp. Baking Soda, 1 tsp. Southwest Chipotle Seasoning, and 1 tsp. Paprika.
3. In a microwave safe container, microwave 4 Tbsp. Butter until it’s melted. That’s about 35-40 seconds.
4. Add 2 Large Eggs, 1/2 tsp. Apple Cider Vinegar, and the melted butter to the almond flour mixture. I like to not mix the almond flour mixture until the wet ingredients are in there. I normally directly pour my vinegar over the baking soda to make it react with the acid.
5. Mix everything together well and until everything is combined.
6. In a muffin top pan, distribute your batter evenly between 8 holes.
7. Put the buns in the oven for 15-17 minutes.
8. While the buns are baking, heat the leftover BBQ Pulled Chicken in a pan, letting the sauce reduce to a thick consistency.
9. Shred some cheddar cheese while you wait. I normally grate about 2 Tbsp. Cheddar Cheese per slider that I will be making.
10. When the buns are finished, take them out of the oven. I use these awesome oven gloves that give really good grips. They’re silicone, give ease of grabbing things, and work exceptionally well with things like cast iron skillets. I ended up getting some after I burned myself on some cookie sheets the other week.
11. Let your buns cool for 1-2 minutes in the pan.
12. Remove the buns from the pan and place on a cooling rack.
13. Once cooled for 5 minutes, cut the buns in half.
14. Spread your cheese on the buns.
15. Add your BBQ Pulled Chicken and top with extra sauce if you’d like.

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