Spinach Empanadas Recipe – How to Make Spinach Empanadas
This spinach empanadas recipe is Paleo-friendly, gluten- and dairy- free. Learn about the nutritional benefits and how to make here.
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Ingredients
- 1 ½ cups (158 grams) almond flour
- ½ cup tapioca flour aka: tapioca starch
- 1 tablespoon Lakanto classic sweetener (Monk Fruit)
- ½ teaspoon fine sea salt
- 6 tablespoons (90 grams) refrigerated ghee, cut into pieces
- 1 large egg, organic, pasture raised, cold
- 1 pasture raised organic egg
- 1 pasture raised organic egg yolk
- 1 pinch salt
- 1 pinch Monk Fruit sweetener
- 2 bunches baby spinach, approximately 2/3 cup, chopped
- 1 large shallot or ½ small yellow onion, organic, chopped finely
- 1 small garlic clove, pressed through a garlic press
- 1/8 cup ghee
- ½ cup Kite Hill Almond Milk cream cheese
- Bragg's Organic spice blend to taste
- Himalayan sea salt
- Freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
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