Coconut oil Crust
I have been experimenting to make a good gluten free crust…so I have been using the crusts for different things. I love the concept of empanadas because you can put pretty much whatever you want inside. Since it is really against my philosophy to use many animal fats I tried a crust with coconut oil today.
Coconut oil is the latest health food rage despite it being a saturated fat. Fat not only keeps you full but the medium chain fatty acids are burned more quickly than long chain. Coconut oil is anti-bacterial and anti-viral.
(Of course you may substitute whole wheat flour)
1 c rice flour
1 c soy flour
3/4 t salt
5 T water
1/2 c coconut oil
Stir flour and salt together, drizzle in oil while stirring with wire wisk. Drizzle in water, and mash dough with hands. Divide into four sections and chill for at least 30 min.
If you make this crust a day ahead or chill the dough for more than three hours, you will need to let it sit on the counter for 20-30 min to soften slightly before rolling out.
Pour 1/4 t coconut oil on top of each ball and roll into circles. Fill with desired filling and cook for 35 min at 325 F until a golden brown.