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close up of a halved sweet empanada filled with berries and chocolate on a white plate

Gluten Free Empanada

Course Dessert
Cuisine Latin
Keyword gluten free empanadas, vegan empanadas
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10
Calories 180 kcal
Author Tessa

Ingredients

  • 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

Wet:

Filling:

Instructions

  1. Preheat oven to 350 degrees.
  2. Whisk the dry ingredients together in a medium bowl.
  3. 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.
  4. Divide the dough into two pieces.
  5. Using two pieces of parchment (or similar), roll the dough into a thin, pie crust thickness, about 1/8" or slightly less.
  6. 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.
  7. Fill half of one square/rectangle/dumpling, with a teaspoon or two of favorite jelly, and a few dark chocolate chips.
  8. 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.
  9. 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!)
  10. TIP: When I use the dumpling maker, I use some coconut oil spray on the press to keep it from sticking.
  11. Bake for 10-15 minutes until the edges are JUST beginning to brown.
  12. Enjoy!
Nutrition Facts
Gluten Free Empanada
Amount Per Serving
Calories 180 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 137mg6%
Potassium 105mg3%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin C 0.1mg0%
Calcium 47mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.