Empanadas

1. Preheat oven to 350°F and line baking sheet with parchment paper.
2. Mix oat flour and flaxseed in a bowl.
3. Add cassava and applesauce and knead into a dough, then add water until you have reached the desired consistency. Rest dough for 5-10 minutes, adding extra water if it dries out.
4. Roll dough out then cut into circles. Place filling in the center of each circle, then fold the dough in half. Seal edges by pinching the dough or by using a fork.
5. Bake for 20-25 minutes or until golden brown.

Sweet Filling

1. Mash bananas. Stir in cinnamon and sucant (optional).

Savory Filling

1. Sautee onion and celery in a nonstick pan over medium heat for 10 minutes, stirring occasionally and adding a drop or two of water as needed to prevent sticking.
2. Add garlic and chopped mushrooms and cook until softened, about 5 minutes.
3. Reduce heat to low. Add wine and mustard and simmer for 5-10 minutes, until liquid evaporates.
4. Stir in parsley and thyme, and season with black pepper to taste.

Notes: The dough tends to be in the sweet side because of the applesauce.  If your filling of choice is sweet, no salt may be necessary.  With a savory filling that uses tamari or other sodium-containing condiment, salt may not be necessary either.