Jessica's Versatile Paleo Wonder Dough
Author: 
Course: Main
Cuisine: Versatile
 
This recipe can be reworked and adapted to fit a variety of Cuisines. It is a little labor intensive, but the results are worth it.
Ingredients
  • 2 lbs. Yuca Root, boiled (I use frozen)
  • ¾ cup almond flour (I use Honeyville blanched)
  • ¼ cup coconut flour
  • ¼ cup Tapioca flour
  • 1½ tsp sea salt
  • ½ cup coconut oil, melted; divided
  • *additional seasonings suggestions: Mexican Empanandas or Tostadas - 1 tsp. paprika + 1 tsp chili powder; Italian seasonings for pizza crust - parsley, basil, garlic powder, onion powder, rosemary.......
  • *additional fillings/topping suggestions: Meat-1 lb. cooked ground beef or sausage, shredded chicken or pork. Veggies - ¼ cup sautéed shredded carrots, diced onions, peppers, spinach, shredded cabbage, mushrooms, artichokes
Instructions
  1. Preheat oven to 350°.
  2. Boil Yuca until fork tender.
  3. Drain and place in food processor with 2 tbsp. melted oil and blend until smooth.
  4. Scrap Yuca from food processor into a large mixing bowl.
  5. Drizzle in ¼ cup melted coconut oil and bend with a hand mixer.
  6. Blend in the flour as you drizzle in all remaining oil until well combined. (As the Yuca cools, I have even mixed this on the counter with my hands like bread dough).
  7. You can dust counter and dough with a little extra coconut flour as you work with it if necessary.
  8. Portion out dough into even sized balls, roughly the size of a medium orange.
  9. Pat the dough out into a circle with your hands as if you are forming a small pizza crust.
  10. *If making Empanandas, place 1 -2 heaping tbsp. of filling of choice in the middle of the dough circle. Pinch the edges together in a half moon shape. Us a fork to make a decorative edge. Repeat until all dough is used. Bake on parchment lined and greased baking sheet at 350° for 25 min. until golden brown and serve with sauce or dip of choice (salsa, guacamole)
  11. *If making Tostada place smaller circle shapes flat on parchment lined and greased baking sheet and bake for about 15 minutes until slightly browned and flip to brown other side. Place favorite Tostada toppings on each round and serve.
  12. * Two Pizza Crusts flat on parchment lined and greased baking sheet.
  13. Bake for about 15 min. or until nicely browned. Flip crusts over and bake until other side is browned. Top with pizza topping BUT to avoid soggy crusts, put sauce on sparingly on top on the meat and other toppings or even serve the sauce separately as a dipping sauce.
  14. *Pizza crusts and tostadas can be frozen before baking if desired. Place parchment paper between each item. Bring to room temperature before baking.
Recipe by WellStone Gardens at https://wellstonegardens.com/paleo-mexican-empanadas/