Ingredients
Scallion Pancake
1 sheet Sweet Loren’s Puff Pastry (gluten-free, dairy-free), thawed
4-5 scallions (green onions), thinly sliced
2 tbsp sesame oil (or neutral oil)
2 tbsp tamari
2 tbsp everything seasoning OR mix of:
½ tsp garlic powder
½ tsp salt
¼ tsp white or black pepper
1 tsp sesame seeds
1/4 to 1/3 cup of neutral oil (like avocado, vegetable, or grapeseed oil) per batch.
Potsticker Soup
13.5 oz can coconut cream
1 box Feels Good Foods vegetable potstickers (or other Good Foods' favorites)
1 box Kettle & Fire Keto Coconut Curry & Lime Bone Broth
Preparation
Scallion Pancakes
Combine sesame oil (or neutral oil), tamari, and everything seasoning. Set aside
Lightly roll out puff pastry sheet on a clean surface.
Brush the pastry with the mixture you set aside.
Sprinkle scallions evenly over the top.
Fold the puff pastry in half.
Fold the puff pastry in half again.
Roll out gently to press layers together (about 1/8 inch thick so it cooks quickly)
💡Twintolerant Tip: WORK FAST! This dough melts quickly — if it gets too warm, pop it in the fridge to solidify back up.
Use a cookie-cutter to cut to preferred size
Preheat your skillet over medium heat and add enough neutral oil (like avocado or vegetable) to coat the bottom.
Carefully place the dough pieces into the pan.
Fry 2-3 minutes per side, or until golden brown and crispy.
Remove and drain on paper towels
💡Twintolerant Tip: These DO NOT stay — make only what you’re gonna finish that same day.
Potsticker Soup
In a pot, combine half a can of coconut cream and 1 box of bone broth to make a soup base. Bring to a simmer.
Add vegetable potstickers (or other Good Foods favorite) and cook according to package instructions until heated through and tender.
Combine soup mix and potstickers (or other Good Foods favorite)
Serve hot alongside your scallion pancakes for a cozy, gut-friendly meal.
