Racy Raspberry Paleo Toaster Pastries
These tasty little tarts are perfect for an early morning sweet tooth. The juice and zest from the freshly squeezed orange and lemon give this breakfast pastry a “pop” of tart! Ginger brings the zing to this hot and spicy recipe, along with its numerous health benefits like its anti-inflammatory properties and its helpful role in alleviating and preventing nausea. These can be made ahead, and store well for up to 1 week in the refrigerator.
Yields 6 pastries
For Dough:
1⁄4 cup water
1⁄4 cup clarified butter
1⁄4 cup pure maple syrup
1 teaspoon vanilla
Pinch sea salt
1 cup almond flour
1⁄4 teaspoon baking soda
1 extra ripe banana, mashed
For Filling:
2 cups raspberries
1⁄2 cup coconut water
Juice of 1⁄2 orange
Juice of 1 lemon
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon vanilla extract
1 teaspoon ground ginger
- Preheat the oven to 350°F.
- For Dough: Combine the water, clarified butter, maple syrup, vanilla, and sea salt in a small sauce pot and bring to a boil. Remove from heat. Once cooled slightly, place in a mixing bowl and add in almond flour, baking soda, and the mashed banana. Mix until well blended and dough-like.
- For Filling: Add all filling ingredients to a small sauce pot and heat on medium-low heat for about 45 minutes. This will help the flavors meld together and also thicken the filling. Let cool slightly and use an immersion blender to blend into a jam-like consistency.
- To Complete: Roll out the “dough” between parchment or wax paper until smooth and thin (about 1⁄4″ thick). Cut into 12 rectangles. Place 6 rectangles on a parchment paper–lined baking sheet. Spoon about 2 tablespoons of the filling onto all 6 pieces of dough. Top these with the remaining 6 rectangles as though you are making a mini sandwich. Bake for 20–25 minutes until slightly browned, checking to make sure they do not burn. Remove from heat and enjoy!
