The Paleo Kids Cookbook
Our friend Jennifer has been rocking it in the paleo recipe world since we met her way back in 2014. Our FIRST EVER guest blog post was created by Jennifer (you can see it here) and she was just starting out too when we became BFF's, so it's no surprise that we've been rooting her on ever since.
Jennifer is following the success of her New Yiddish Kitchen cookbook and Down South Paleo with the new Paleo Kids Cookbook to help transition your family to a delicious grain and gluten free food. Read all about Jennifer's work, here.
Jennifer is letting us share this recipe from her new book, a sneak peek if you will. Head over and grab a bag of Otto's Cassava Flour and make these delicious little pies ASAP!
These are grain, gluten, dairy, nut, egg, AND soy free (WHEW!) She really covers it all here, folks.
Here's how to make them
(Makes 8 servings)
1 Cup Cassava Flour
1/3 Cup melted ghee
1 tsp Sea Salt
2 tbsp local honey
1 Cup warm water
1/4 Cup flax meal
1 tbsp Psyllium husk powder
For the filling:
1/4 Cup carrots, chopped
1/2 medium onion, chopped
1/3 cup zucchini, chopped
1 pound grass-fed beef
1 tsp garlic sea salt
1/4 tsp black pepper
1/2 tsp onion powder
1 tbsp dried parsley
2 tsp avocado oil, ghee, olive oil, or preferred cooking fat
Preheat the oven to 350F.
Make the dough by combining the ingredients in a bowl and kneading until you have a ball of dough. Divide the dough into 8 equal sized pieces and set aside, covered.
Cook the veggies, beef, and seasonings in a large skillet over medium/high heat in the cooking fat. Make sure the meat is browned and no longer pink and the vegetables are slightly soft, around 10 minutes.
Roll or pat out one piece of dough until it is about 1/8 inch thick. Place a couple tablespoons of the meat mixture into the center of the disc of dough. Bring the edges of the dough together to envelope the meat and twist to secure. Flip the meat pocket over onto a parchment lined baking sheet so the sealed side is against the parchment paper. Poke a couple of holes in the top of the dough and bake for 30 minutes. Remove and allow to cool slightly before serving.
What's awesome about this book is that Jennifer includes notes on things your kids can do to help in making these recipes! For example the "For Little Hands" note for this recipes suggests you allow your child to help mix the dough ingredients, knead it and roll or pat it out. They can also help fill the dough with the meat mixture. Older children can help cook the meat and veggies in the skillet. What a fun book for a family!
Thanks to Jennifer for allowing us to share her yummy new recipe! Head over and check out this new book, right here, for more!