Power Packed Empanadas

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2 cups alkaline meat

Pastry Dough:
1 cup kamut flour
2 cups spelt flour
1 tsp sea salt
1 tsp onion powder
1 tsp achiote powder
¼ cup agave syrup
½ cup avocado oil
½ cup approved milk
½ cup aquafaba


Add all of the pastry dough ingredients to a food processor. Mix until dough forms into a ball. Knead dough for 10 minutes then cover and rest the dough for 20 minutes.

Cut the dough into equal sizes and roll to make the empanada crust. Add in the meat filling and bake for 20 to 30 minutes at 300 F. Serve with birria sauce and enjoy!

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