In a medium-sized sauce pot on medium low, combine raspberries, lemon juice, and maple syrup. Reduce for about 15 minutes, stirring occasionally.
Add gelatin and stir with a whisk until there are no more chunks.
After the mixture has thickened quite a bit, remove from heat and allow cool before moving on.
Preheat oven to 350 degrees F.
In a large bowl, mix flours, coconut sugar, avocado oil and hot water. Knead dough until well-combined.
With a rolling pin, flatten a portion of the dough out between two pieces of parchment paper. Make sure it is about 1-2 centimeters in thickness. You don’t want it too thin or too thick.
Cute into a large rectangle, about 6x4 inches. Spoon 1-2 teaspoons of the raspberry mixture onto one half of the dough. Be careful not to reach the edges of the dough so that it will seal properly. You can see how I screwed up a couple. No worries! They still taste good.
Using the parchment paper to guide one side of the dough to meet the other side, enclosing the raspberry filling. The dimensions should now be about 3X2.
Pinch the edges just a bit to ensure that now filling spews out.
Transfer carefully to a parchment-lined baking sheet. I used the parchment paper that it was on to carefully roll it onto the baking sheet.
Bake for about 15-20 minutes.
Top with coconut butter glaze and serve!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/raspberry-filled-breakfast-pastry/