· 1 Large Organic Turkey Breast or 2 fillets
· ¼ cup of milk or alternative
· 1 tblspn of mustard powder
· ½ cup of GF Oats
· 1 tblspn of Dried Sage
· 1 tblspn of Dried Rosemary
· Seasoning to taste
Mix together milk and mustard into a dipping bowl. Blend together the oats, herbs and seasoning. You can slightly blitz the oats or use whole oats. I generally have some blitzed and oat crumbs on hand but today I didn’t so I just used the whole oats.
Cut the Turkey meat into the potion sizes you require and dip into the milk liquid then into the Oats and seasoning. Keep rolling the fillets until they are completely covered.
Place the fillets onto a pre prepared baking tray lined with baking paper. Spray the fillets liberally with olive oil. This really helped the oats to brown nicely.
Bake in a preheated oven for approximately 30 minutes depending on the thickness of the turkey breasts.
I served with a simple cabbage stir-fry steamed with a homemade chicken broth and Passata which I added some gluten free noodles.