Cookbook Sneak Peek! Avocado Lime Hand Pies

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Ten days!!  In ten days the cookbook launch!  Two weeks ago I was really excited.  Last week I was starting to freak out.  This week I'm just in the zone concentrating on all the last minute details that need to be arranged, so that my labor of love can be smoothly delivered to all of you.  I am sharing the third & final recipe sneak peak with you guys this week.  But first, I want to show a little gratitude to the two women that made this project possible for me:  Mickey Trescott of Autoimmune Paleo and Sarah Ballantyne of The Paleo Mom.

First of all . . . Mickey, my AIP soul-sister.  She has been incredible this entire year.  She provided inspiration and support from the very start.  And she blazed a trail!  Although I have not tackled every aspect of self-publishing in the same way she did, I would have been utterly lost without her guidance.  I am so lucky to count her as a friend and colleague.  I am also sooo grateful to the lady behind it all, my friend, Sarah Ballantyne.  I obviously could not have written a book about the Autoimmune Protocol, without her creating the Autoimmune Protocol!  It is staggering for me to think of all the lives she has changed, mine among them.  It is an amazing opportunity to work with The Paleo Mom Consulting and have the chance to use AIP and the work I do with my clients to inform this project.

So, now that I've let the gratitude flow . . . let me share one of the delicious recipes with you!

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Avocado Lime Hand Pies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This takes breakfast pastry and makes it unusual and very adult!
Ingredients
  • Filling
  • 1 ripe avocado
  • 1½ tablespoons lime juice
  • ¼ cup honey
  • Crust
  • ¾ cup tapioca flour
  • ¾ cup coconut flour
  • ¾ cup palm shortening
  • ⅛ cup turbinado sugar (also called raw sugar)
  • 1 ripe banana
  • ¼ teaspoon salt
Instructions
  1. Put all filling ingredients in a food processor and process until smooth. Set aside.
  2. Preheat oven to 350 degrees. Put all crust ingredients in a food processor and process until dough forms. Dust rolling pin with tapioca flour. Roll out dough on parchment paper to ⅛ inch thickness. Using a large round cookie cutter, cut out as many rounds as possible. Set aside. Reshape dough and cut again, repeating until all dough is used.
  3. In center of 1 round, place 1 generous spoonful of filling. Place second round on top of first. Press around edges to close crust and then flute with a fork. Poke top of round with a fork. Repeat until all rounds are filled. Place on a parchment-lined baking sheet and bake 25-30 minutes. Serve and enjoy!

I am getting so darn excited to share with the growing circle of people using food to heal!  The cookbook will launch in e-book AND print formats (through Amazon print-on-demand) in just a few more weeks.  Watch for announcements and THANK YOU for letting me have a voice in this community!  It is an honor.

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8 thoughts on “Cookbook Sneak Peek! Avocado Lime Hand Pies

  1. And as somebody who has gratitude to you for taking what you learned from Sarah & Mikey and became an awesome role model with a core focus to help and heal others - THANK YOU! They changed your life and you changed mine!

    Reply
  2. Fantastic hand pies! Those sounds absolutely delicious, Angie. I love that you're giving due praise to Sarah and Mickey. I think they're incredible, and I've never even met them! The lives they've changed though... its both humbling and inspiring. 🙂

    Reply
  3. Veerle Deschuytter

    I've tried these... but the cookies were falling apart 🙁 Do you have any tips how I can solve this? It was the first time that I've used topioca flour though and it's more like coarse granular (big particles), maybe this is the reason? Thanks a lot! It tasted delicious anyway 🙂

    Reply
    1. Angie Alt

      Post author

      Thanks for trying them Veerle! I do find that this recipe can be a little finicky depending on humidity. I would try adding 1 tbsp. of coconut milk at a time to the dough, until it is a little easier to work w/. I would also use a slim, wide spatula to help you move the rounds to the parchment lined baking sheet. They are less likely to break apart that way. 😉

      Reply
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  5. Laura

    So, I know that you're blogging elsewhere now, but I came across these this evening, and was so happy that I had everything on hand for the recipe (just starting out making AIP recipes and don't have a lot of that alternative baking stuff on hand yet) and my daughter was nearly in tears this morning about being served sweet potato and sausage patties for breakfast yet again, so I ran down to the kitchen and got started right away. I think breakfast is the hardest for her in particular, so she was really excited to help with this project. I used coconut oil instead of the shortening and they turned out really nice. The actual hand pies are hanging out to re-heat in the morning, but my son made some mini 'testers' so we could try them right away and my daughter and I were a bit emotional over our first "bread" product in weeks. We had a few just dough strips and they were crunchy and delicious. We started thinking about all sorts of fillings we could do - pumpkin pie filling, turkey and cranberry mixture for thanksgiving, apple mix... we're pretty excited about this one so thank you!

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