Lamb Hot Pockets - 4/4/2018 (Grain Free, Dairy Free, Soy Free, Egg Free, Sugar Free, Paleo)
This recipe is a full meal in itself! I combined lamb, celery root, turnips, butternut squash, turmeric & ginger all in one traditional style "hot pocket"!
Most of us associate hot pockets with the three minute microwaveable variety. While this takes a little bit longer than three minutes, you can rest assured that what you are eating will not cause a glucose spike and is very anti-inflammatory with the wonderful ingredients inside this pocket!
And the lamb I find is wonderful. Some people are not overly keen on the taste of lamb (my wife :) If this is you, try hamburger, pork or whatever you choose. I like lamb because its a nice alternative to beef and its loaded with benefits. You get the B-Vitamin benefits along with its great complement of nutrients. I love that a serving of lamb contains about 13% of your daily value of selenium which is hugely important for the thyroid and adrenal glands! In addition it has a nice complement of fatty acids and is an immune booster! I never had lamb before I started GAPS in 2015, but it is a staple for me now and I just love the taste! Give it a try!
The Ingredient Lineup
- 2 cups of almond flour
- 1/2 pound ground lamb
- 1/4 cup coconut oil
- 2 teaspoons of cumin
- 1 teaspoon of salt or salt to taste
- 1-2 tablespoons red palm oil
- 3 tablespoons coconut butter
- 3 tablespoons of honey or maple syrup
- 1/2 inch fresh turmeric root
- 1 inch fresh ginger root
- 1 chia egg
- 1/2 cup mashed turnips
- 1/2 cup mashed butternut squash
- 1/2 cup mashed celery root
Its best to make up the crust ahead of time and let it sit in the refrigerator for a few hours. But will still work just fine if you are ready to go go go!
- I had some pre-cooked vegetables on hand, but if you dont go ahead and cook up the turnips, squash and celery root using your desired method
- Mash up the turnips so they are of a mashed potato consistency and put aside for a moment
- Peel the ginger and turmeric and use a garlic press to juice and pulp. Set aside
- Melt the coconut oil in a pan
- In a separate pan cook up 1/2 pound of ground lamb with tablespoons of coconut butter, cumin & palm oil. Just to brown
- Make up a chia egg (1 tablespoon ground chia seeds & 3 tablespoons of water) - let this sit for 5-10 minutes and it will thicken
- Put the 2 cups of almond flour in a large glass bowl and mix in the mashed turnips + melted coconut oil + turmeric & ginger juice/puree + honey
- Preheat oven to 375
- Spread out two separate sheets of parchment paper and spread half of the almond flour dough on one sheet and half on the other. At this point I put it in the refrigerator as it seems to hold together better, but you can do it either way.
- On each sheet, cut four equal pieces of dough
- Spread your squash and celery root puree over four of the pieces of dough and then layer the browned lamb over each piece
- Take the other four pieces and cover over the pieces from step 11. Fold over as best you can to cover the mix
- Place on a baking sheet covered with parchment paper and cook for 20-30 minutes. I could have went less than 30, but wanted a little crispier