$10 Main

With a crunchy crust and a flavorful filling, no one complained about eating a grain-free meal last night! These flavorful pockets were very satisfying and filling, and make a very fun lunch or dinner (I’d recommend serving it with a homemade salad with a yummy homemade salad dressing!). We aren’t a grain-free family, but since we are gluten-free, our meals often end up being grain-free. And with beautiful foods like these homemade pockets, everyone is happy (even those in the family who CAN eat gluten!).

Proving that advertisement to children really does work, I still remember when “Hot Pockets” were a new and very cool product. I’m quite certain that I begged and begged my mother to buy me some. I think she did finally once, and I was pretty happy. But I’m not sure I was actually that pleased with the actual product. Regardless, I don’t remember much about my experience eating them, though I still remember exactly where they were placed in the freezer that day.

I think I will remember these ones for the flavor, not where I put them in my freezer ten years from now. 😉

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My Inspiration

As I talked about yesterday, I have been really inspired to freeze more foods lately. I talked about being inspired by two of the books in the Ultimate Healthy Living Bundle (only on sale for a couple more days, by the way). What I didn’t mention was that this project was already on the schedule for my first experiment! They were inspired by the Grain-free Grab and Go eBook by Hayley from Health Starts in the Kitchen. This book is also part of the bundle (hey, when you have 73 eBooks, you end up with a lot of good stuff in there!). She has some a-m-a-z-i-n-g recipes in there. She has pockets for breakfast, pockets for lunch, pockets for dinner. Some are very American, some are Ethnic. They all sound great. I knew I had to try them.

Here’s Hayley’s book, among the other books in one of the categories of the bundle.

Following my own advice, I wasn’t so much trying to make huge amounts to freeze, but try out a few recipes to see what we liked best. These were such a hit, I’m definitely adding them to my list of recipes that are “good to freeze.”

Here’s what I tried out

I made three crusts. I made a slight adaption of Hayley crust from her book (I didn’t have the same seasoning, so I substituted), which was a tapioca and almond flour based crust. Technically, almonds are a food I am not supposed to have a lot of, so I wanted to also try out a very interesting alternative – yuca root crust. The third crust was completely accidental! When attempting to make Hayley’s crust the first time, I accidently poured in potato starch instead of tapioca starch! Turns out, it works just as well! I figured that was a good substitution tip to share with you all.

The almond flour/starch based crust firms up nicely, and is quite crunchy and delicious when cooked. The taro root crust is quite soft, yet still manages to be “bread-like” when cooked. We also lightly pan-fried these pockets for a crunchy outside, and then they were perfect.

I don’t have permission to share’s Hayley’s beautiful crust recipe with you all, since it’s part of her lovely eBook. However, if you aren’t able to purchase her book or the bundle right now, you could try this similar recipe here (just be aware that the ratios are different and I haven’t actually tried this recipe yet). For the amount of filling below, I’d double it.  I DO want to share my own tips with on making them however, and my own filling recipe.

You can also buy the bundle by clicking on the button below.

For an almond flour/starch batter:

• Don’t expect your first few to look perfect. Like most things it takes a little practice. At first I wasn’t spreading out the batter in the pan thin enough, so my pockets were too small for the amount of filling I should have been using. My first few were not beautiful, but they were still delicious!
• Don’t overcook the batter when pan cooking your pocket dough. If it gets too crunchy, it’s harder to press together (if that happens moisten your fork with a little water).
• Instead of pressing the edges together in the hot pan, I removed it to a plate, poured in batter for the next pocket dough, and while the first side cooked, moved to the plate, and pressed the edges together.
• Put some music on and relax while you are making them! It does take a little time, but once you get a rhythm going, it goes much faster.

For the yuca crust

I got my recipe from Predominately Paleo, who I believe first created the “yuca dough.” Kudos to her for developing them!

A few notes:

• The yuca has to be peeled, boiled, blended, and then cooled before you can work with it. This takes some time, but each step is very simple, and most of the time is not hands-on time, but waiting time.
• The dough is very soft, and a fairly easy to break, so you have to make much smaller pockets.
• Pan-frying them after cooking is the way to go. We also found that they could be cold in the refrigerator (as leftovers), and panfrying them warms them up perfectly. Win-win!
• You absolutely should watch this video to see what you are going to be doing. It should take away any fears about the recipe.

• Don’t overheat your blender when blending.
• I loved the dough, but definitely think salt should be added to it. I’d recommend 1 teaspoon during the blending process.

To get the recipe for the dough (and another delicious filling) go here.

I also wanted to note that this method of freezing breakfast burritos would probably work great for these pizza pockets too!

Grain-Free Pizza "Pockets"

 

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Next time, I am thinking of adding a red pepper, cubed mushrooms, and olives to the mix! This is enough to fill one recipe of the almond/starch crust, or the yuca crust recipe. Our favorite was the pork. Follow the instruction for filling the crusts per recipe you’ve chosen to use.

Ingredients

• ¾ pound ground beef or pork, grassfed preferred for the beef
• 1 teaspoon dried basil
• A generous pinch of thyme and oregano
• 3 garlic cloves, peeled and finely minced or put through a garlic press
• 4 tablespoons tomato paste
• 1-2 cups of shredded cheddar cheese (we used goat), optional

Instructions

1. In a large saucepan, brown the meat with the dried herbs and garlic. When cooked through, if needed, remove any grease with a spoon (tip the pan slightly to allow the grease to run to one side).
2. Stir in the tomato paste and then salt generously to taste.
3. If using the cheese, place a couple tablespoons on top of the meat filling before closing.

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