Natural Born Traditional Foodie

I was thinking this morning, as I was feeding mysourdough starter, how I was born to be a traditional foodie.  I hearpeople talk about how they needed to adjust their taste buds or how hard it wasfor them to choke down their first bite of liver. They needed to adjust tomaking all their own food instead of just buying it and they had to tame thesugar beast. None of that was ever hard for me.  Evidently I’m weird.

Hat, sweater and blanket knit by yours truly.

I’ve always loved doing things the hard way.  Why a buya sweater when I could knit one?  Heck, I bought pygora goats to harvest their coats in order to spin yarn to knit sweaters.  Why buy gluten free sourdough bread whenI can get a starter (or make my own), feed it twice a day, everyday, and makemy own?  I love making cheese, yogurt and sauerkraut.  If pressing my own olive oil were practical, I’d be all over that!  Ever since I was a kid, I liked making things.  Painting, crocheting, beading, sculpting… I think myartsy craftiness translates well in to food preparation.  I see cooking asan art.  I love the whole process.

That’s a fresh deer heat. I think it’s beautiful.

I love weird food.  Always have.  If you asked mewhen I was 4 what my favorite food was, I would have said pickles, followed bycauliflower, followed by spaghetti (I’m not that weird), followed by liver.Yes, liver.  I not only liked liver but it was high on my list of favoritefoods.  I ordered it in restaurants. In high school I organized a smallliver feast with some fellow liver lovers.  Surprisingly there weren’tmany of us. I’ve always been fascinated with offal (‘waste’ parts of a butcheredanimal).  When we went grocery shopping, I would scour the meat sectionfor cow tongue because I thought it looked so cool!  I still do that.

I have never had a sweet tooth.  I don’tmind sweets, I’ve just never craved them.  I thank my mom for that. Wedidn’t eat much sugar at all when I was little.

Our first blue egg.  There was a nice golden yolk inside.

And you know how most kids pull the yolk our to a fried or boiled egg and eat just the white (at least most kids I’ve known)?  Not me!  I pulled the yolk out and gave the white to my sister.  And a runny yolk was the best!

But have any of my 4 children followed suit? No, of course not.  But I’m still holding out hope for theyoungest…

Teriyaki Salmon

Sometimes the best dinners come from not having anything planned.  We were supposed to go out last night but our van didn’t start so we were stranded.  Luckily I did have some salmon thawed, so salmon it was!

I love teriyaki sauce but most store bought brands have wheat in them (and generally icky ingredients).  So I thought I would make my own.  For a last minute meal, this turned out spectacular!

Teriyaki Salmon

• 1 cup soy sauce (wheat free and fermented, San-J tamari is my favorite).
• 1/2 cup white wine (or chicken broth)
• 1/3 cup honey
• 1 tsp sesame oil
• 1 tbsp white wine vinegar
• 2″ knob of ginger, grated
• 6 cloves of garlic, minced
• 2 tbsp arrowroot powder
• 1/4 cup water 

Mix everything but arrowroot powder and 1/4 cup water in a small saucepan on the stove. Heat to a simmer.  Mix arrowroot powder in 1/4 cup water and whisk into soy sauce mixture.

Drizzle on top of grilled salmon or use as a marinade.

Active Water Kefir

A while ago after I had purchased my water kefir and had it going for a few weeks, I decided to divide my grains and try to get 2 batches going at once.  I still don’t know why that made the grains unhappy but I was pretty sure I had killed them.  There seemed to be little if any change to the sugar water when before the split, I was enjoy the best super fizzy kefir.  I scoured Cultures For Health’s water kefir FAQ http://www.culturesforhealth.com/water-kefir-frequently-asked-questions-faq and implemented a rescue mission they call “Rinse, Rest, Recover”. 

I first gently rinsed the grains with filtered water and then put them in a solution of 1/4 cup sugar plus 1/2 tsp molasses in 1 quart of filtered water (boiled and cooled).  Next I let them rest in the refrigerator for about a week.  I then began brewing like normal (according to Cultures for Health directions).  

I noticed a slight difference but not much.  For about a week, I changed the sugar solution everyday just throwing out the old solution because it tasted like it had a high sugar content.  After a week, I could taste more of a difference but it took almost a month to get them back to good health.

One of the ways you can tell your water kefir is alive and active is by the color of the water.  The lighter cloudy jar on the left is water kefir done fermenting.  The one on the right is one I just started (that’s a muslin bag holding my kefir grains floating around). You’ll notice a color change, taste change and you may or may not have fizziness but you should see some bubbles rising. 

This is what healthy water kefir looks like.  I’m so happy I was able to save them. 

A Day in the Life of a Fermenting Freak

Pea pods, cauliflower and green beans fermenting away!

I have people ask a lot how I find time to do everything I do.  In actuality, fermenting is the easiest thing I do.  It just takes a little prep time and a lot of wait time.  I’ll break what I do down into daily and weekly.  On a regular day, I spend about half an hour tinkering with my ferments.

Daily

• Feed my sourdough

Sourdough does better when it’s kept on the counter and fed regularly.  If I’m not planning on making anything that requires an active sourdough starter (like bread), I just fed it first thing in the morning and before going to bed, trying to keep no more than 12 hours between feeds.  1/4 cup starter, 1/4 cup water, scant 1/4 cup brown rice flour.  The discarded starter goes in the fridge to use later (for crepes, pancakes, cheese pie).  GNOWFGLINS.com has an excellent e-book on sourdough that has many uses for this sourdough starter. 

• Water kefir

Depending on how warm it is, my water kefir usually takes 2 days to ferment a quart of sugar water during the winter.  I taste it daily to make sure it’s still a bit sweet.  If it sits in spent water for too long water kefir can starve.  I also move any second ferment water kefir to the fridge that needs it.  This only takes a few minutes as well.  If I’m using apple cider, it’s just a matter of filling a jar and plopping the grains in.  If I’m using sugar water, it’s as simple as boiling water and mixing in the sugar and molasses.  Just remember to let it cool before adding the kefir grains.

Weekly

• Milk kefir

Milk kefir only ferments for 24 hours but I don’t make it every day.  Usually I make it 2-3 times a week.  It goes in the fridge between ferments just stored in water.  For just a day or 2 water is fine.  If it’s longer than that, I’ll store it in milk.  When I make milk kefir, I remove the kefir from the fridge and discard the water and give the grains a quick gentle rinse.  They go into a quart of milk and are then left on the counter.  

• Vegetable ferments

I usually start this on the weekend.  Most ferments really only take a few minutes to prepare.  I either chop by hand or shred using my food processor, pack things into jars and stick them on the counter.  I usually only takes 5-20 mins from start to finish.  The veggies then do their thing without any tinkering from me.  I prefer using a vegetable culture like Caldwell’s to whey.

• Kombucha

I have an continuous kombucha pot and it works great for me to remove 1 or 2 quarts at a time a couple times a week.  I might need to expand my systems since we’re going through more kombucha than that.  I remove the kombucha and replace it with sweetened tea that I make by the gallon once a week or as needed.  

• Yogurt

I make a gallon of yogurt weekly.  I usually heat the milk up to 165F instead of using raw milk so that I don’t mix them up and accidentally eat the pure culture.  My oldest once ate all of my villi mother.  The mother is what I need to culture future batches.  Raw milk contains other friendly bacteria that makes the culture impure.  It also contains enzymes making the yogurt more runny.  The kids like a firmer yogurt and it’s easier for me to keep track of what is what if I just make all the yogurt from heated milk.  Right now my yogurt of choice is filmjolk, a room temp yogurt that doesn’t need anything special to keep it warm.

Just a note, links you see in my post many times are affiliate links meaning I might make a small commission from any purchases resulting from your visit to any site.  Links like this help me maintain this site. I only link to products I have either tried or are on my wishlist.

Sprouted Navy Bean Hummus, GAPS legal

Woohoo, GAPS legal hummus!  What is GAPS?  It stands for Gut and Psychology Syndrome and it’s the diet that has helped so many.  It is based on the SCD (specific carbohydrate diet) which is the diet that turned our family’s life around.  You can see our story here:  http://www.picklemetoo.com/2011/11/our-journey-with-autism.html

What makes something GAPS legal?  It contains only monosaccharide carbohydrates (the simplest of sugars that can’t be broken down any further, no starches or complex carbs that are difficult for GAPS people to digest).  The basic idea behind the GAPS diet is to give the digestive track a break and allow it to heal.  My oldest son ate this way for a full 2 years.  It was hard but it was worth it.

Usually making a substitute food ends up being sub par.  This is not the case here.  This is good hummus!  my kids are eating it by the bowlful.

Sprouting the Beans

To sprout the beans, place in a bowl with a lid.  Fill with water. Let soak overnight.  The next day, drain the water and rinse but don’t fill with water again.  Just cover the bowl.  Drain and rinse 3 times a day until you see sprouts emerging.  It should only take 2-3 days.  Discard if it starts to smell bad.  Great information on why to sprout your beans can be found here:  http://www.cookingtf.com/2011/04/19/why-i-no-longer-soak-my-beans/

If you don’t sprout the beans, you should at least soak them for 12-24 hrs.

To cook, place beans in a large pot and cover with water to about an inch over the top of the beans.  Bring to a boil and let simmer for about 4 hrs.  Skim the bubbles off the top and add more water if needed.  Crock pots are great for cooking beans.

Navy Bean Hummus 

• 3 cups soaked or sprouted navy beans, cooked
• 1/4 cup tahini
• 1/4 cup whey
• 1/2 preserved lemon or 2 tbsp lemon juice with zest
• 2 cloves garlic, smashed
• 1 tsp salt
• 1 tsp cumin

In a food processor, add all ingredients and process until a smooth paste.  Place in a quart sized mason jar filling only to about 2″ below the lid (you might have some left over to enjoy now).  Cover loosely and let set at room temp for 3 days.  Move to cold storage.

Part of Freaky Friday, Make Your Own Monday

Orange Spice Dutch Baby Sourdough Pancake

With a box full of oranges, lemons and mandarins, I’m trying to come up with creative ways to use them up (besides just eating them).  Jenny from the Nourished Kitchen clued me in to this tasty variation of pancakes.  My version is flavored with oranges and spices and used a gluten free sourdough starter.  My family LOVES pancakes but I don’t like making them. At all.  They eat them faster than I can make them and by the time the batter is all used up, I didn’t get any.

I also love how these use 6 eggs. I’m always on the look out for ways to use more eggs.  Our hens are producing at least a dozen a day!  And now that I have a sourdough starter going, I need was to use up the discarded batter. I hate throwing away good food!  The best part about using sourdough is that you can skip the soaking period since the sourdough is already soaked.  And it doesn’t have to be in active stage.  You can use refrigerated sourdough starter.

Orange Spice Dutch Baby Sourdough Pancake

• 2 tbsp butter (for the skillet)
• 6 eggs from pasture raised hens
• 1 cup sourdough starter (I use gluten free in a brown rice base)
• 3 tbsp honey (or 1/4 cup rapadura sugar)
• Juice and zest from 1 orange (use organic especially since we are using the skins)
• 1 tsp vanilla extract
• 1 tsp orange extract (optional, just adds another boost of taste)
• 1/2 tsp vanilla
• pinch of clove
• pinch of nutmeg
• pinch of salt

Preheat oven to 425F.  Heat cast iron skillet with butter over medium heat.  Beat eggs, add sourdough starter, sweetener, orange zest and juice and remaining ingredients (except butter).  Batter should be quite liquid.  Add a little milk if it is too thick.

Pour batter into skillet.  Cook until the edges begin to pull away from the side, only 5 mins.  Place in the oven and cook until eggs are set, about 30-40 mins.  

Part of Traditional Tuesday , Fat Tuesday, Whole Food Wednesday

Homemade Formula vs Human Donor Milk

Photo by Aurimas Creative Commons License

We all know that babies first and only food for the first 6 months of life should be breastmilk.  But what if the mom, for whatever reason, cannot breastfeed.  There are numerous reasons when supplementation might be necessary like insufficient glandular tissue, low supply, breast reduction surgery (though many have been able to breastfeed after reduction), medication the mother needs to be on, adoption/foster care or in the event of maternal death.

First off, I want to make it clear that I am in no way against formula or people choosing to use it.  I am not attacking anyone for not being able to breastfeed (that is just silly).  Does it have to be a stand off?  I don’t think so.  I do think women need to be aware of their choices so they can make the best decision for their family.  The best way to make an informed choice is to weigh the pros and cons of all the options and choose what is best for your family.

“All of us experience life through a variety of personal filters and we often have sensitive areas that automatically put us on our guard and we may take things as a personal attack when that’s hardly the intent.” ~Jessica from The Leaky B@@b

Here is what I would like to see when a mother is found to have an inadequate supply.

#1  Address what is the cause of the low supply, suggest how to boost supply and even relactation.

• Is it a true supply issue?  Before fretting too much, consult a knowledgeable lactation consultant.  You can find one through your local hospital or doctor’s office.  
• Is there a tongue tie or latch issue?  Mommypotomus has some great posts on this subject. http://www.mommypotamus.com/how-to-diagnose-tongue-and-lip-ties/  http://www.mommypotamus.com/why-our-mothers-shouldnt-have-listened-to-theirs/
• Does mom need more nutritional support?  WAPF diet for nursing moms.
• There are ways to help boost supply which have helped many.  http://www.kellymom.com/bf/supply/index.html
• Relactation, yes it’s possible even in the case of adoption.  Kellymom.com is a great resource for relactation and adoptive breastfeeding.

#2  Traditional practice of milksharing.
Before the advent of formula, wet nursing was common practice and in many countries it still is.
When China experienced a problem with tainted formula, sickening 53,000 and a resulting death in 4 infants, many woman turned to the traditional practice of wet nursing:

“While doctors say any breast milk from a healthy woman will help a baby grow and protect it against disease, the practice of having another woman nurse one’s own baby was largely abandoned in the West in the 19th century. But the practice is common in a number of countries. China also has a long tradition of wet nursing, but the Communist Party considered the practice decadent and tried to stamp it out.”  http://online.wsj.com/article/SB122220872407868805.html

Questions and comments I see come up consistently when I or others bring up the issue of donor milk (usually on a Facebook thread promoting the homemade formula) are as follows:

Donor breastmilk is hard to find!
Yes, it is. Now.  But it doesn’t have to be!   


“Breastmilk, the biologically normal sustenance for humankind, is a free-flowing resource and others of the world are willing to share it.”
 ~Human Milk 4 Human Babies Vision Statement

There are groups like Human Milk 4 Human Babies whose mission is to provide a community where moms in need can find moms with excess.  There is a chapter in every state in the US and in over 50 countries.

If you are only able to obtain small amounts of breastmilk here and there, “…any breastfeeding has protective effects“.

http://health.msn.co.nz/healthnews/8417796/breastfeeding-protects-against-asthma

Donor milk is a very viable option but, yes, suitable milk can be difficult to obtain and some might just not be comfortable with it.  I get that.  I would like to see the taboo of donor milk disappear.  It’s no more yucky than feeding milk from a cow.  The more people that realize donor milk is an option, the more the word gets out about the need for donor milk.

I’m not going to feed my baby milk from a complete stranger.
Just as the foundation suggests for raw milk to know your farmer, visit the farm, ask questions, the same goes for donor milk.  Talk to her, ask questions, request test results, meet her, see the baby she is nourishing with the same milk she is offering to you.

The mother’s diet is probably bad therefore her milk is most likely deficient.
Yes, diet can affect the nutrient quality of milk and a diet full of transfats, lacking in nutrients, may result in less than superior milk.  Is it less nutritive than the homemade formula?  I think that would be an interesting experiment.  If you are concerned, why not send the milk in to get analyzed?  http://www.brookerlaboratories.com/service.html#nutfactdata

One thing you can request of the mother is for them to do a blood panel determining her nutrient status.  I just had this test done recently (which I totally rocked!).  Most insurance companies will cover the cost of the tests and most people should have these tests done anyway. If mom is depleted in more than a couple areas, it’s your decision whether to accept it or not.  Another option would be to use this “depleted” milk in place of the cow milk in the formula recipe or supplement.

When a mom’s nutrient intake is not ideal, “Vitamins and minerals also vary according to maternal intake. But even when these nutrients are lower in breast milk than in formulas, their higher bioactivity and bioavailability more nearly meet the complete needs of neonates than do even the best infant formulas”

Breastfeeding: Unraveling the Mysteries of Mother’s Milk: http://www.ncbi.nlm.nih.gov/pubmed/9746642

What about AIDS, Hepatitis and other disease transferred through bodily fluid?
This is a very legitimate concern.  First off, breastmilk is not blood.  Comparing feeding breastmilk to a blood transfusion is comparing apples to oranges.  Completely different.  Hepatitis is in fact not inherent in breastmilk and mothers with hepatitis are encouraged to breastfeed.  From the CDC itself :

“Yes. Even before the availability of hepatitis B vaccine, HBV transmission through breastfeeding was not reported. All infants born to HBV-infected mothers should receive hepatitis B immune globulin and the first dose of hepatitis B vaccine within 12 hours of birth. The second dose of vaccine should be given at aged 1–2 months, and the third dose at aged 6 months. The infant should be tested after completion of the vaccine series, at aged 9–18 months (generally at the next well-child visit), to determine if the vaccine worked and the infant is not infected with HBV through exposure to the mother’s blood during the birth process. However, there is no need to delay breastfeeding until the infant is fully immunized. All mothers who breastfeed should take good care of their nipples to avoid cracking and bleeding.” http://www.cdc.gov/breastfeeding/disease/hepatitis.htm

If in doubt, flashpasteurization flash-heating is always an option.  You can read about that here HIV in breastmilk killed by flash-heating.  Youcan watch how to do it here: http://www.youtube.com/watch?v=NNw1odieIoI
ETA: This study was done on HIV and was found to inactivate HIV and other pathogens.  There has not been a study on whether flash-heating inactivates hepatitis but hepatitis is not inherent in breastmilk anyway.  This point about hepatitis is not to say you should accept donor milk from a mother with the disease.  I’m simply showing that people crying disease in breastmilk is overblown.  Breastmilk is not the same as blood.

And remember, this is the same milk this mother is giving her own child.  All women who give birth through a hospital and even at home with a midwife, have a series of tests taken to verify the mother’s disease status.  Many women on the receiving end of milk donation request to see recent test results.

I know what’s going in the formula, I don’t know what’s in the mother’s milk.
Again, it’s a matter of talking with the mom as you would with the farmer you are obtaining your raw cow milk from. If you are unsure about the nutritional completeness of the milk, use it in place of the cow’s milk in the formula or supplement.

#3 WAPF’s homemade formula

Is the formula bad?  No!  In many cases it is life saving but it should be used as a last resort.  I would like to see this formula used only in the absence of suitable donor milk or while searching for donor milk.  The fact of the matter is, it’s milk from another species designed for baby cows not baby humans.  The first 6 months of a baby’s life their gut is open, “this means that the spaces between the cells of the small intestines will readily allow intact macromolecules, including whole proteins and pathogens, to pass directly into the bloodstream.“

Human milk is specially designed for human babies.  It contains the right proteins and right flora to populate the child’s gut.  The gut of formula fed babies (in this case I’m referring to commercial formula as I have not seen research concerning the homemade formula) is vastly different than the guts of breastfed babies.

“Bottle-fed babies develop completely different gut flora to breastfed babies.  Breastfeeding is essential for appropriate population of the baby’s gut with balanced, healthy gut flora.  Babies are born with a sterile gut.  Breastfeeding is the one and only opportunity we have in our lives to populate the entire surface of our gut with a healthy mixture of bacteria to lay the very basis of our future health.” ~Dr. Campbell Gut and Psychology Syndrome pg 37.

Again, human milk is designed for human babies. We can supply all the vitamins, fats and carbohydrates a baby needs but human milk is so much more than that.

A nutrient comparison of breastmilk to the WAPF homemade formula can be found here:
http://www.westonaprice.org/childrens-health/recipes-for-homemade-baby-formula#chart

In the event that formula is the only option, it’s best used in a SNS (supplemental nursing system).  If a mom is producing any milk at all, the baby can benefit from it. The bond formed while breastfeeding, even formula feeding at the breast, is a special thing.  Donor milk can be delivered through an SNS as well.

Do I think everyone should use donor milk if they aren’t able to breastfeed?  The decision of whether to use formula or donor milk lies in the hands of the family alone. That’s not for me to decide.  Like I said before, people need to know the available choices in order to make the best choice for their family.  One family might not feel comfortable with it where another family would welcome it joyfully but may never find out it is even an option.  I’m simply shining light on the option of breastmilk.

I envision a time where a mom who has a need can go to her community and have that need met.  I’ve seen this time and time again when I’ve donated milk or helped moms in need find that milk.  I’ve stood in awe of moms stepping up and giving their “stash” or offering to pump for babies in need.  Many moms have been able to reestablish their milk supply with the help and support of donor moms and then even went on to donate breastmilk themselves.  If you are breastfeeding mom with extra milk to spare, consider donating it.

http://www.facebook.com/hm4hb
http://www.hm4hb.net

Comments are open.  Please be respectful. We are all moms and dads (and grandparents) just trying to do what’s best for our babies.

**A special thanks to Marija of http://www.ecwear.com and Ashley Rozenberg for their encouragement, inspiration and brainstorming powers.**

Part of Fat Tuesday, Traditional Tuesday, Real Food Wednesday, Fight Back Friday…

Coconut Saffron Shrimp Soup

So good.  So good.  This was another ‘no leftovers’ meal.  With having a perpetual stock pot always brewing up tasty stock, we’ve been trying to add more soups to our diet.  For my pot of soup, I did leave the skins on (thought maybe some of the nutrients might leach out into the soup).  Before eating, I just pulled the shrimp out, peeled them and popped them back in.  You can use peeled shrimp if you want to save a step.

Coconut Saffron Shrimp Soup

• 2 tbsp butter
• 2″ knob of ginger, grated
• 2 cloves of garlic, minced
• 1 can coconut milk
• 1 quart chicken stock
• 2 med carrots, julienned
• 1/4 tsp red pepper flakes (adjust amount for more or less spice)
• a small pinch of saffron threads
• 1 lb shrimp
• scallions, chopped for garnish
• sea salt to taste
• Juice of 1 lime

In a large saucepan, melt butter and saute garlic and ginger for about 1 min.  Add coconut milk, stock, carrots , red pepper flakes and saffron.  Let simmer for about 10 mins or until carrots are soft.  Add shrimp and simmer until shrimp are pink.  Stir in lime juice and serve.

Part of Sunday Night Soup Night

Health Washing at it Finest

*Picture from Elizabeth Eckert*

Have you heard of ‘Pink Washing’, a marketing technique to get people to buy a product because they think proceeds will go toward breast cancer research? Or ‘Green Washing’ that encourages people to buy environmentally friendly products?  I’d like to introduce you to ‘Health Washing’.  This is a marketing technique food product producers use to convince the public that their over processed ‘food’ is good for them.  Fat free, sugar free, transfat free, no sugar added, gluten free, vegan…just to name a few.  It’s all a marketing scheme.

This is a classic example of ‘health washing’.  This jar of sugar free, fat free, calorie free marshmallow dip was in the health section of our local grocery store sent to me by a friend.  The HEALTH section?  Can we add ‘nutrient free’ to their list of claims?

Ingredients are as follows:  Triple filtered purified water, natural flavors and artificial flavors, cellulose gel, lactic acid, sucrolose, salt, xanthan gum, food color, sodium benzoate.

Water is the only good thing (and maybe lactic acid and salt) on this list.  Cellulose gel is another name for wood.  Yes, wood.  We aren’t designed to digest wood.
ETA:  My husband just commented, “Artificial and Natural flavors are the second and third ingredients.”  YUCK!

And the name of the brand “Walden Farms”.  What exactly do they farm?  Wood?

Do people fall for this?  All.  The.  Time.  I know someone close to me who has these products in her fridge.  *Cough* Mom *cough*.

Did I mention this was in the health section?

Ain’t No Thang but a Chicken Wing.

It feels so good to finally get a recipe right.  I’ve made a few different attempts at making hot wings but they all ended up being just so-so.  Nothing spectacular.  Finally. Finally, I got it right.  Everyone at the table loved it and that is a rare occurrence.  You know how picky kids can be.  I nailed this whole meal.  They even licked their plates clean!  No leftovers for tomorrow!

When chili peppers were in season, I made a whole bunch of hot chili sauce. Enough to get me through the winter and even give some away as Christmas presents.

Hot Wings

• 1 cup hot chili sauce (commercial is okay but homemade is better.  Hot Chili Sauce from Nourished Kitchen.  Mine was made with jalapenos.)
• 1/2 tsp minced garlic (or fermented garlic paste)
• 4 tbsp butter, melted
• cayenne pepper to taste (add more for more heat)
• 1 egg yolk
• 2 tsp arrowroot powder
• 2 tsp water
• 24 chicken wings
• 1/2 cup coconut flour
• 2 tsp salt

Preheat oven to 350F.  Mix coconut flour and salt. Toss chicken and flour together.  Bake chicken for about 45 mins or until done (165F).  

Mix chili sauce, garlic, butter and cayenne in a small saucepan.  Bring to a gentle boil.  Mix arrowroot powder, egg yolk and water.  Slowly pour into chili sauce mix while stirring  with a whisk.  Chili sauce will thicken up nicely.  Toss chicken in hot sauce and serve.