Low carb gluten free breakfast pockets dairy free and filled with egg, ham and greens!
Gluten Free Breakfast Pockets
- 2/3 cup almond flour
- 1/2 cup coconut flour
- 3 tbsp arrowroot starch
- 2 tbsp ground flaxseed
- 1 tsp onion powder
- 1/2 tsp salt
- 2 egg whites
- 1/2 cup water
- 1/4 cup shredded dairy free cheese (viola life )
- 4 eggs
- 1 tbsp water
- 1/4 tsp salt and pepper
- 1 tsp olive oil
- 2 tbsp diced onion
- 2 cups organic baby spinach
- 4 oz uncured ham (chopped )
- 2 tsp poppy seeds
Preheat oven to 400F and line a baking sheet with parchment paper.
Cut out 2 10-inch pieces of parchment paper
Prepare the dough by adding all dry ingredients in a medium bowl. In separate bowl, add eggs and whisk, then add remaining wet ingredients.
Prepare the filling and whisk together eggs, water, salt and pepper. Remove 1/4 of mixture and set aside in a small bowl for egg wash.
In medium pan dd onion and saute for 2 minutes, then stir in spinach and ham. Cook for 1-2 minutes. Transfer to a bowl and add remaining egg mixture to pan and scramble. Then stir into spinach mixture.
Divide the dough into 4 pieces. Place 1 piece of dough between 2 pieces of parchment. Roll out into 7 inch circle. Gently peel off top sheet of parchment and press any cracks back together with fingers as you go around.
Place 1/4 of filling on on 1/2 of the circle and use the parchment to fold the dough over to create a half moon. Gently peel back the parchment and use your fingers or a fork to seal the edges of the half circle.
Seal the cracks that form with moist hands. Using parchment that is still underneath, transfer pocket to baking sheet and slide off parchment square. Repeat with remaining dough and filling.
Brush the pockets with the egg wash and sprinkle poppy and sesame seeds on top. Bake for 18 minutes until golden.
**For prep ahead, freeze in sealed bag . When ready to eat, thaw and reheat