Bánh Xếp

Bánh Xếp is a delightful Vietnamese baked dish that combines a crispy exterior with a savory filling, perfect for a wholesome meal. This paleo-friendly version uses almond flour and coconut oil, making it both nutritious and delicious.

Ingredients

• Almond flour - 200 grams
• Coconut oil - 30 grams
• Egg - 1 large
• Sea salt - 1 teaspoon
• Ground black pepper - 1/2 teaspoon
• Ground turkey - 150 grams
• Mushrooms (finely chopped) - 100 grams
• Green onions (chopped) - 2 tablespoons
• Garlic (minced) - 1 clove
• Fresh cilantro (chopped) - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Lime juice - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine almond flour, melted coconut oil, egg, and sea salt. Mix until a dough forms.
3. Divide the dough into 4 equal portions and flatten each into a disc shape.
4. In another bowl, mix together the ground turkey, chopped mushrooms, green onions, minced garlic, cilantro, coconut aminos, ground black pepper, and lime juice until well combined.
5. Place a generous spoonful of the turkey mixture onto the center of each dough disc.
6. Fold the edges of the dough over to enclose the filling, pinching to seal tightly.
7. Place the filled bánh xếp on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 25-30 minutes or until the tops are golden brown.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 420
• Protein: 30 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 380 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from turkey and eggs, supporting muscle health.
• Rich in healthy fats from coconut oil and almonds, promoting heart health.

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