Preheat the oven to 180*C/350*F/ gas mark 4.  Slice the tenderloins crosswise into 4 pieces each.  Place into a baking dish large enough to hold them in a single layer.  Set aside.

Heat the olive oil in a large skillet.  Add the onions.  Saute, stirring frequently, until they begin to soften.  Add the celery and mushrooms.  Cook, stirring, until they softened.  spoon half of this mixture over the turkey tenderloins pieces.  Add the chicken stock, to the remainder and heat  through.   Whisk in the lemon juice, salt, onion and garlic powder, thyme and pepper.  Whisk together the almond milk and almond flour. Whisk into the pan.  Transfer this mixture to a blender and blitz until smooth  Pour this over the turkey tenderloins.  Cover with foil or a lid and bake in the preheated oven for 35 minutes.  Uncover and bake for an additional 10 to 15 minutes, until the turkey juices run clear.  Serve hot.

Note- This is great with some tiny boiled new potatoes and broccoli on the side.