Empanadas: grain-free, lectin-free, delicious!
Sometimes, on the Plant Paradox (lectin-free) way of eating, it can be a bit daunting to try and serve dinner to your family. I found a great recipe for grain free tortillas online and was inspired to create something new with them. One night I came up with an idea for dinner, empanadas! Maybe you and your family will enjoy it as much as we do? I like to make these because you can fill them with just about anything (except I wouldn’t recommend any filling that is too oily or liquid). I’ve made this recipe with turkey and sweet potato filling that was delicious! But my family’s favorite is grass fed beef with taco seasoning and goat cheddar cheese.
This recipe below, makes dough for about a dozen empanadas so you can prepare dinner for your family or freeze and reheat as needed. Also, it could be a good way to use up some PP compliant leftovers such as: broccoli with cheese, cauliflower rice with herbs and mushrooms, stir-fried cabbage, Thanksgiving leftovers (like Dr. Gundry’s millet stuffing recipe) with diced sweet potatoes, etc. Refer to the “yes” list on pg. 201 for more ideas.
I am happy to be able to share this recipe with you and hope you enjoy it in good health!
Ingredients:
1 1/2 Cups Almond Flour
1 teaspoon Sea Salt
2 Cups Tapioca Flour
3/4 Cups Hot Water (approx.)
1 teaspoon Xanthan Gum
1 Tablespoon Avocado Oil
Instructions:
Have your filling cooked and ready before making the tortillas. ( I like 1 lb grass-fed beef browned and seasoned with compliant taco seasoning, chopped onion and diced garlic, then grate 1 Cup goat cheddar cheese).
Preheat the oven to 375 F.
Combine all the dry ingredients in a stand mixer. Mix on low until blended. Mix again on low then slowly pour the oil and water into the dry ingredients. Once the dough has the consistency of play doh, its done. (if its too crumbly, add about 1/2 teaspoon of water, if its too wet/ sticky, add about 1 Tablespoon of tapioca flour and mix).
Divide the tortilla dough into 12 to 13 balls (approx. the size of a golf ball). Then press in a tortilla press between plastic (or roll between waxed paper). As you press and fill the tortillas, store the dough balls in a plastic bag to keep moist. Each tortilla should be a “taco” size.
Next you will want to fill each tortilla with about 2 Tablespoons of filling and pinch together. Brush with egg then bake on parchment paper or a silicone mat for 20 – 25 minutes or until golden.