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 (960 ml) water
1⁄4 cup (960 ml) clarified butter
1⁄4 cup (960 ml) pure maple syrup
1 teaspoon (5 ml) vanilla
Pinch sea salt
1 cup (240 ml) almond flour
1⁄4 teaspoon (20 ml) baking soda
1 extra ripe banana, mashed
For Filling:
2 cups (480 ml) raspberries
1⁄2 cup (480 ml) coconut water
Juice of 1⁄2 orange
Juice of 1 lemon
1 teaspoon (5 ml) lemon zest
1 teaspoon orange zest
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) ground ginger
- Preheat the oven to 350°F (180°C).
- 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 (30 ml) 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!
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Racy raspberry Paleo toaster pastries are the homemade version of the childhood classic — a tender almond flour and banana crust filled with jammy raspberries, warm ginger, and bright citrus zest. They bake until golden and fragrant and taste worlds better than anything from a box. Kids love them, grown-ups steal them, and they're entirely grain-free.
Pro Tips
- Use an overripe banana — it sweetens and binds the dough naturally without any refined sugar.
- Don't overfill the pastries; the raspberry filling bubbles and wants to escape through the seams as it bakes.
- Pinch the edges firmly with a fork to seal the filling in, and cut a small vent in the top so steam can escape.
- The ginger and citrus zest are what make these special — don't skip them in favor of plain jam.
Frequently Asked Questions
Can I use frozen raspberries?
Yes — thaw and drain them first so the filling isn't too wet. Fresh berries hold their shape a little better in the baked pastry.
How do I store these toaster pastries?
Up to 3 days in a sealed container at room temperature. Rewarm in the toaster oven to bring back that fresh-baked texture.
Do they freeze?
Very well — freeze after baking and reheat from frozen in the toaster oven or oven until warmed through.
Are they Paleo?
Yes — almond flour, banana, raspberries, vanilla, and spices. No grains, no refined sugar, and no dairy needed.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
