Wholegrain gluten free empanadas for little hands! By using a handful of wholesome ingredients, you will be well on your way to creating all sorts of filled pastries for your family!
I am not sure when I figured out that kids love almost anything in a pocket. It’s novel, it’s cute. It’s kind of genius.
Lately, my son has been totally obsessed with my Homemade Gluten Free Cereal Bars, and since we have been making them frequently, there have been many instances when I have had a touch of dough left.
Not one to waste any ingredients…I promptly put those scraps to use using my new dumpling presses (LOVE)!
With almost no effort, I get these adorable little hand pies perfect for little hands (and big ones too!). Of course, it doesn’t hurt that they are vegan too!
The crust is no fuss and wholegrain…and not too hard to work with!
We all go crazy for the low sugar berry jelly and dark chocolate combo!
Filling options for sweet gluten free empanadas
- Pie fillings – this cherry pie filling…swoon!
- Banana, chocolate, & sunbutter (or any preferred nut butter)
- Eggs, fresh pumpkin, sugar, and some pumpkin spice
- The apple pie filling looks drool worthy!
TEFF FLOUR nutritional highlights
This is one of my my very favorite gluten free flours to work with, and I have it in my pantry at all times!
It has a lovely nutty flavor that blends in well to loads of recipes, and it packs a nutrition punch!!
It’s known to naturally balance hormone levels, boost immunity, stimulate digestion, strengthen bones, promote cardiovascular health and aid weight loss.
- high in protein
- 29% of the DV iron in one serving
- plenty of fiber
- vast array of vitamins and minerals
Here are some additional recipes that include teff:
- Our favorite Soaked Teff Bread
- Cream of NOT Wheat Cereal is my creative gluten free version of Cream of Wheat!
- A traditionally fermented Ethiopian flat bread: Gluten Free Inerja
- Gluten Free Vegan Pizelles made with teff flour!!
Gluten Free Empanada Recipe:
If you try these vegan empanadas, be sure to come back and leave a comment and let us know what YOU filled them with!
Gluten Free Empanada
- 1 cup gluten free oat flour still need to test out an oat free version
- 1 cup teff flour or more oat or brown rice flour If you can do gluten, I imagine spelt, and whole wheat pastry flour would work great!
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup palm sugar or other granulated sugar
- 2 tablespoons chia meal or flax meal
- ½ cup applesauce
- ¼ cup melted coconut oil or other oil
- 2 teaspoons vanilla
Preheat oven to 350 degrees.
Whisk the dry ingredients together in a medium bowl.
In a liquid measuring cup, whisk the wet ingredients. Pour into the dry mix and blend until a soft dough is formed. You may add a couple tablespoons milk if it is necessary. I use my hands to knead it all together, a mixer works too.
Divide the dough into two pieces.
Using two pieces of parchment (or similar), roll the dough into a thin, pie crust thickness, about 1/8" or slightly less.
Either using a circle biscuit cutter, or a knife, cut the dough into similar sized circles, rectangles, or squares, apx the size your palm (no exact science, just keep the pieces the same size.
Fill half of one square/rectangle/dumpling, with a teaspoon or two of favorite jelly, and a few dark chocolate chips.
Gently fold each piece in half and press on the edges to seal. I used my favorite dumpling/empañada makers for this task...it makes them TOO cute!! Alternately, you could place another piece of dough on top and press around the edges.
Using a sturdy spatula or pastry scraper, gently lift off and place on a prepared cookie sheet. (Incidentally, those are two MUST HAVE kitchen gadgets...they scrape from stainless steel and cast iron like a charm, and help me clean more things than they should!)
TIP: When I use the dumpling maker, I use some coconut oil spray on the press to keep it from sticking.
Bake for 10-15 minutes until the edges are JUST beginning to brown.