Every couple of months I get really overwhelmed with family dinners and finding meals we can all enjoy. My feelings are usually followed up by a stark determination to get it right and make fun new recipes for us all then a low of giving up and the cycle continues.
Right now I’m in that ambitious determination to get it right and make a recipe we can ALL enjoy. First up? Hot pockets!! I remember these from my childhood. I loved the ham and cheese hot pockets and they were always a special treat and hard to come by in our house.
I thought it would be fun to make a healthier version for my fam and sneak in some greens among flakey crust and melty cheesy filling.
So let’s jump into this recipe and make some Gluten Free Broccoli + Cheese Hot Pockets!!
Add all of the crust ingredients into a food processor and process until the mixture pulls together. Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling.
While the dough is chilling, add the butter to a small skillet and heat over medium heat. Add the broccoli florets and cook for 5-7 minutes, until soft. Add the arrowroot powder, salt and garlic powder and sauté for 2 minutes.
Finally, add the coconut milk and cook until the milk thickens into the broccoli, about 2-3 minutes. Remove from the heat. Roll the dough out onto parchment into a square. Cut the edges off so you have clean lines.
Cut the dough in half widthwise, and in thirds or fourths lengthwise, depending on how large you want the hot pockets to be. On half of the pastry squares, sprinkle on about a tablespoon of the cheese.
Add about 1 tablespoon of the broccoli mixture on top of the cheese and add another tablespoon of the cheese to finish.
Press a remaining square of dough on top of each square with filling in it. Press the edges together to seal. Place the hot pockets on a parchment lined baking sheet and place in the oven for 10 minutes.
After 10 minutes, remove the hot pockets and sprinkle 1 tablespoon of cheese on top of the hot pockets and return to the oven for 10 minutes.
Serve while hot!
Recipe
Gluten Free Broccoli + Cheese Hot Pockets
Relive your childhood with these healthier Gluten Free Broccoli + Cheese Hot Pockets! They’re loaded with a cheesy filling and perfect for your kids!
Ingredients
For the hot pocket crust:
- 1 and 1/4 cup almond flour
- 1/2 cup arrowroot powder/tapioca flour
- 1/4 cup coconut flour
- 2 egg whites
- 1/4 cup melted ghee (or grass-fed butter)
- 1 tsp. salt
For the broccoli cheese filling:
- 1 Tbsp. ghee or grass-fed butter
- 1 and 1/2 cups finely diced broccoli fleurettes
- 1 and 1/2 tsp. arrowroot powder
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 cup full fat coconut milk
- About 1/2 cup grated cheddar cheese
Instructions
- Add all of the crust ingredients into a food processor and process until the mixture pulls together.
- Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling.
- Preheat the oven to 350 F.
- Add the butter to a small skillet and heat over medium heat.
- Add the broccoli florets and cook for 5-7 minutes, until soft.
- Add the arrowroot powder, salt and garlic powder and sauté for 2 minutes.
- Finally, add the coconut milk and cook until the milk thickens into the broccoli, about 2-3 minutes. Remove from the heat.
- Roll the dough out onto parchment into a square. Cut the edges off so you have clean lines.
- Cut the dough in half widthwise, and in thirds or fourths lengthwise, depending on how large you want the hot pockets to be.
- On half of the pastry squares, sprinkle on about a tablespoon of the cheese.
- Add about 1 tablespoon of the broccoli mixture on top of the cheese and add another tablespoon of the cheese to finish.
- Press a remaining square of dough on top of each square with filling in it. Press the edges together to seal.
- Place the hot pockets on a parchment lined baking sheet and place in the oven for 10 minutes.
- After 10 minutes, remove the hot pockets and sprinkle 1 tablespoon of cheese on top of the hot pockets and return to the oven for 10 minutes.
- Serve while hot!
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
What if I don’t have coconut flour?
You could try oat flour or maybe arrowroot or cassava flour if you have them! Let me know how it goes! xo
Thinking of making these today as I try to use up the last of my garden’s produce in more creative ways…Do you think I could make these up to the point of baking them but freeze them to bake later?
I know I’ve done other recipes with a crust (not gluten free) and baked them directly from the frozen state. Just wondering if that would work with almond flour….
Thanks!