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Back in 2014, I came out with my first cookbook, The Alternative Autoimmune Cookbook. In that book I presented lots of recipes for what was at the time an almost brand-new protocol for the autoimmune community. It gave me a chance to try all kinds of creative AIP takes on old favorites, including Pop-Tarts! In developing recipes for the book I discovered that the grown-up version of a Pop-Tart is called a “hand pie” and I came out with an avocado stuffed hand pie (not as weird as it sounds!).
Recently I was thinking about those hand pies again and decided to try a new flavor, apricot with tarragon. So, here it is… you have my permission to eat this hand pie for breakfast (as long as you include a sausage patty too!)!
- For The Filling:
- 3 cups chopped apricot
- ¼ cup honey
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon chopped, fresh tarragon
- 1 tablespoon tapioca flour
- 2 tablespoons water
- For The Crust:
- ¾ cup tapioca flour
- ¾ cup coconut flour
- ¾ cup palm shortening
- ⅛ cup coconut palm sugar
- 1 ripe banana
- ¼ teaspoon salt
- Place all of the filling ingredients, except the tapioca and water, in a saucepan on medium heat.
- Bring to a boil and cook, stirring, for 10 minutes until the mixture starts to thicken.
- Remove from heat. Mix tapioca and water until tapioca dissolves. Quickly stir tapioca into filling mixture.
- Transfer into a heat-proof blender and blend just to a chunky consistency. Allow to cool while working on crust.
- Preheat oven to 350 degrees F. Put all ingredients in a food processor and process until dough forms.
- Roll out dough between 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.
- 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 20–25 minutes. Serve and enjoy!
17 comments
This looks delicious. I can’t have coconut. Can you recommend an alternative to the coconut flour and coconut palm sugar? Thank you for all that you do!
Pam, you’ll have to experiment, but I might try cassava flour & turbinado sugar. You may need more or less liquid for the crust.
Hi I can’t find palm shortening is there something I can replace it with? Perhaps coconut oil?
Kelly-
Coconut oil is probably not going to be a good sub. It will end up too oily. If you click on the palm shortening word in the recipe you’ll be taken to a brand you can order on Amazon. Hopefully that will be a good solution!
Palm shortening doesn’t work for me. Do you think duck fat would work?
Michele-
The best thing to do here is give it a shot & experiment. I would probably try lard over duck fat though. Good luck!
I used coconut oil because I don’t use palm. Worked fine for me. I specifically used Dr Bronners brand.
Hi! I like your recipes. They look delicious and seem very doable for newbies!:) Can I use this dough to make empanadas? Or do you have a recipe for empanadas?
Mary, you could sure try it w/ empanadas. As to other recipes for them, just google “AIP+empanada” & you’ll find lots of ideas from our fellow AIP recipe bloggers.
I use an empanada dough recipe from Laylita.com. It is not specifically an AIP recipe, but since it has only green plantains, some coconut oil (and I substituted a gelatin egg with great success), it’s easily adapted. I use this dough for empanadas and as a flatbread – it’s great! Here is the link, but obviously no cheese filling! https://www.laylita.com/recipes/green-plantain-empanadas/
The recipe calls for fresh apricots, right? How about dried apricots? I assume they would have to be hydrated. Do you know what the ratio of fresh apricots to dried apricots would be?
June-
Dried apricots might work if you soak them in hot water first, but I don’t know on the ratio. You might need to experiment.
Do you think these will freeze well?
Hi, can these be made in advance and eaten over a week? I have breakfast really early.
They might get a little dry, but could work for at least half the week.
Can you recommend a banana substitute? I’m allergic to bananas.
Hi Susan! My recommendation is to select a recipe without banana, as it is tricky to replace.