Portable foods are essential to maintaining ones good eating approach as we are out and about or we will be tempted to gobbling fast food alternatives. Here is a recipe for oil free and dairy free turnovers that you can tuck in your handbag as you go about running your errands or into your backpack or cooler during your bike rides, picnics, long trips or whatever you dare to take..
I put together two oil free and dairy free recipes I liked from past blogposts to prepared this, from this blog and this blog, and I was happy with the result. Here is how I did it. Enjoy!
Chickpea Turnovers
Filling:
From this past blog
1 (15-ounce) can chickpeas, rinsed and drained, coarsely mashed in small blender
2-3 tablespoons tahini1 teaspoon Dijon mustard
1 tablespoon maple syrup
¼ cup diced onion
¼ cup diced celery
¼ cup diced pickle
sea salt and black pepper to taste
Mix all the ingredients in a bowl and set aside.
Pastry dough and assembly:
From this past blog
1/2 cup almond flour
1/4 cup cornstarch
1/4 cup whole wheat flour
1/4 tsp salt
4-5 tbsp. almond milk
Combine the almond flour, cornstarch, whole wheat flour and salt in a bowl. Add half of the milk and mix. Add the rest of the milk as needed. Knead the mixture till it gets stretchy.
On a floured surface, roll the dough into a large circle. Then using a round cookie cutter or a glass, cut into smaller round circles.
1/4 cup whole wheat flour
1/4 tsp salt
4-5 tbsp. almond milk
Combine the almond flour, cornstarch, whole wheat flour and salt in a bowl. Add half of the milk and mix. Add the rest of the milk as needed. Knead the mixture till it gets stretchy.
On a floured surface, roll the dough into a large circle. Then using a round cookie cutter or a glass, cut into smaller round circles.
Add about a teaspoon of the filling on half of each circle. Then fold over the other half and close the edges by crimping them or just use a fork.
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