Paleo Almond Flour Dumplings
Almond flour is one of the most popular ingredients in the paleo diet, as it is a gluten-free, low-carbohydrate, yet nutrient-rich alternative. This paleo almond flour dumpling recipe combines the world of traditional stuffed doughs with modern health-conscious cuisine. The filling is made from sweet potato, which provides the perfect balance to the nutty dough. The almond flour is soft yet shapeable, and thanks to the egg and coconut oil, it bakes stably. This recipe is a great fit for the paleo diet, but can also be enjoyed by those who want a healthy, alternative pasta dish. Technical tip: handle the dough carefully, as it may be more fragile than classic flour-based versions. It works in both sweet and savory versions, making it a hit with guests as part of a creative paleo menu.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the almond flour, salt, pepper, and oregano. Add the melted coconut oil and eggs, then mix until a workable dough forms. Tip: If it seems too dry, add a little water or egg white.
2
In a small bowl, prepare the filling: mix the mashed sweet potato with the crushed garlic and salt to taste. Tip: Extra spices like smoked paprika can also be used for flavoring.
3
Divide the dough into small portions, then shape them into flat discs. Place a small amount of filling in the center of each, then fold in half and press the edges firmly to seal. Tip: Damp fingers make it easier to seal the edges.
4
In a skillet, heat the coconut oil, then fry the dumplings over medium heat until golden brown and crispy. Tip: Don't move them too early, otherwise they may fall apart.
5
Remove to a paper towel to absorb excess oil. Serve warm with paleo sauces or salad. Tip: Delicious in both savory and sweet versions, e.g., with cinnamon-apple filling.
