Yoghurt Baked Paprika Turkey Strips (GF, DF)

These came about because I picked up a packet of reduced turkey mini fillets, so I decided that instead of being lazy and just shoving the rest in the freezer to use at a later date (whenever that would be, I’m a bugger for forgetting about what I’ve stowed away in there!), I would do something with it as a sort of sporadic meal prep/something that I can easily whip out of the fridge to make a lunch with/general snacking. One of my better ideas I think – hopefully this will direct me away from that oh-so-tempting packet of Oreos..! Wishful thinking, I suspect.


Whilst the turkey was baking I cooked up a mixture of my favourite veggies to create the above: a cauliflower couscous, red onion, spring green, broccoli and pea salad with a drizzle of balsamic glaze – delicious!


Serves 4 (can easily be divided to make individual portions)

  • 400g turkey mini fillets or turkey breast, cut into equal sized chunky strips
  • 25g coconut flour
  • 120g dairy free yoghurt
  • 60ml (or 2 medium, beaten) egg white
  • 2 tsp smoked paprika
  • 1 tbsp tamari/light soy sauce


  1. Preheat the oven to 200C. Line a large baking tray with foil. Lightly oil the foil – I used spray oil.
  2. In a medium bowl, combine the coconut flour, yoghurt, egg white, paprika and tamari/light soy sauce. Add the turkey strips and mix to coat.
  3. Using a pair of tongs, place each strip on the prepared foil lined tray with a gap in-between and bake for 15-18 minutes or until cooked through. To test, slice through the thickest part of one of the larger strips – if it’s still slightly pink give it a couple more minutes.

Macros (one portion of 4): 152 calories, 6g carbs (1.4g sugars), 26.6g protein, 3g fat, 3.1g fibre


  • Tamari is simply a gluten free version of light soy sauce, which often contains wheat. It is available from most good health food shops, as well as in larger supermarkets.
  • Coconut flour is readily available both online and in most large supermarkets, as well as in almost any health food shop.
  • For the egg white, I used cartoned. I usually have this on hand as it’s so useful.
  • The yoghurt I used was Alpro plain soya yoghurt, which is available in almost every supermarket now. It is slightly sweetened so if using an unsweetened soya yoghurt, maybe add a pinch of sweetener of choice. I haven’t tried it with greek yoghurt yet as the consistency can often be grainy when baked and I opt for the dairy free alternatives when I can.
  • This would also work well with chicken.

Leave a Reply