Spinach Artichoke Pocket Pies
Ingredients
The filling
-
1.5
cups
white beans (like navy beans)
-
2
tbsp
artichoke heart liquids
-
¾
tsp
Herbamare
-
24
oz
artichoke hearts, no liquid
-
1
cup
Daiya mozzarella (or preferred dairy-free cheese)
-
16
oz
frozen organic spinach
The pie crust
-
½
cup
applesauce (with no added sugar)
-
4
tbsp
Chia Seed meal
-
2
tbsp
water
-
1.5
tbsp
apple cider vinegar
-
½
cup
coconut oil, liquified
-
1¼
cups
almond meal flour
-
⅔
cup
coconut flour
-
⅓
cup
arrowroot flour
-
1.5
tsp
baking soda
-
1.5
tsp
baking powder
-
1
tsp
dried oregano
-
1
tsp
onion powder
Instructions
- Puree the white beans, artichoke heart liquids, and Herbamare until smooth.
- In a bowl, combine the pureed mixture with artichoke hearts, Daiya mozzarella, and strained spinach.
- In a separate bowl, mix applesauce, chia seed meal, water, apple cider vinegar, and liquified coconut oil using an electric mixer.
- Gradually add almond meal flour, coconut flour, arrowroot flour, baking soda, baking powder, oregano, and onion powder to the wet mixture, mixing until combined.
- Form the dough into 6-inch circles using a measuring cup and parchment paper.
- Add filling to one side of each dough circle, fold over, and seal the edges with a fork.
- Poke holes in the top of each pie and place them on a greased cookie sheet.
- Bake at 350°F for about 22 minutes, checking for doneness.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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