Gluten-free turnovers are utterly delightful on their own. So how is it that making them in a “mini” size seems to make them even more so?!!

For this recipe, we collaborated with Kristen Lamoncha @cilantroandseafoam. Kristen shares amazing recipes and actionable content on how to detox your life to recover from mold toxin exposure. Be sure to follow her!

Ingredients

• 1 1/4 cup cassava flour
• 3 tbsp coconut sugar
• 1/2 tsp sea salt
• 1/2 cup water
• 1/2 tsp vanilla extract
• 1/2 cup butter or substitute
• 7 Just Fruit Bars
• 1 tsp water flax egg mixed with 1/2 tsp flaxseed

Method

• Preheat oven to 425F.
• Mix flaxseed meal and water and let sit for a few minutes.
• Combine cassava flour, coconut sugar, and sea salt in a bowl.
• Add water, vanilla, and flax/water mixture, and combine.
• Melt butter, add to the bowl, and combine to form a nice even dough.
• Flatten dough until it’s about 1/8in thick and cut into 14 2x2in squares. Place the squares on parchment paper to make it easier to fold the corners over.
• Cut Just Fruit Bars in half (you can also use our Fruit+Chia Bars)
• Place bar on a square of dough diagonally, and fold 2 corners of the dough inward, one corner on top of the other to form a turnover. If the dough is sticky, use the parchment paper to help fold it over.
• Repeat process for each turnover.
• Place turnovers on a baking sheet lined with a new sheet of parchment paper.
• Bake for 12 minutes until slightly browned.
• Enjoy!