Mixed Berry Breakfast Pastry
Are you craving sugary breakfast pastries like pop tarts or toaster strudel? This treat is sure to satisfy the same cravings but is gluten-free, dairy free, and refined sugar free! Still a decadent treat but without the blood sugar spike!
Paleo Berry Breakfast Pastry
This delicious kid-friendly treat is a perfect holiday dessert, or brunch treat for Mother's Day, Easter or any special occasion! Clients- not on plan in weight loss, but a perfect celebratory option.
1 cup blanched almond flour
1 cup tapioca flour
1 tbsp coconut sugar
1 tsp sea salt
½ tsp vanilla
½ c vegan butter, chilled and cut into pats
2 cups mixed berries (blackberries, raspberries and strawberries work well)- washed. Strawberries halved and stems removed
¼ c ChocZero or other paleo-friendly honey
3 tbsp hot water
Combine all pastry ingredients in a food processor and pulse to combine well. Divide dough into two balls, and wrap each tightly in plastic wrap. Place in fridge to chill for at least 1 hour
Meanwhile, place berries, paleo honey, and hot water in a small saucepan over medium high heat and bring to a low boil. Reduce heat to medium
Using a wooden spoon smash down the berry mixture as it reduces into a jammy consistency and thickens- about 10 min
Place berry filling in a glass container and chill.
Preheat oven to 350F. Prepare a cookie sheet with parchment paper.
Once dough is chilled. place it on parchment paper and top with another parchment sheet, rolling out until about ¼ in thick. Using a circular cookie cutter or drinking glass, create ~4 inch circles of dough, trimming excess. Chill dough circles another 15 min until firm enough to handle
Carefully spoon a heaping tablespoon into the center of each circle, being careful not to overfill. Place another dough circle on top. Use a fork to crimp the sides of the pastry, and make a small slit on the top to vent
Bake pastries at 350F for about 22 min or until brown and cooked through.