Raspberry Filled Breakfast Pastry

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I remember grocery shopping as a young girl, begging my mother to finally let us get those delicious, fruity little pockets of morning joy. Each time, thankfully, she would deny me. As a Nutritional Therapy Practitioner, the ingredient list on breakfast pastry is enough to make you blush.

Fast forward to my college days, I had my fair share of breakfast pastries (a.k.a. Pop-Tarts) and I’m here to tell you, I’ve got just the thing to cure your Pop-Tart craving. As always, working with AIP dough, be mindful of its delicacy. Utilize parchment paper when needed, use HOT water with this dough and add more water and oil as needed.

This recipe may leave you with more raspberry filling. Treat like a jam and store in your fridge, it will keep for about two weeks. It’s great on top of your favorite AIP crackers or even a sweet potato.

Raspberry Filled Breakfast Pastry
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-9
Ingredients
Instructions
  1. In a medium-sized sauce pot on medium low, combine raspberries, lemon juice, and maple syrup. Reduce for about 15 minutes, stirring occasionally.
  2. Add gelatin and stir with a whisk until there are no more chunks.
  3. After the mixture has thickened quite a bit, remove from heat and allow cool before moving on.
  4. Preheat oven to 350 degrees F.
  5. In a large bowl, mix flours, coconut sugar, avocado oil and hot water. Knead dough until well-combined.
  6. 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.
  7. 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.
  8. 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.
  9. Pinch the edges just a bit to ensure that now filling spews out.
  10. 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.
  11. Bake for about 15-20 minutes.
  12. Top with coconut butter glaze and serve!

 

About Kelsey McReynolds

Kelsey McReyonlds is the owner of www.ElsiMae.com and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!

4 comments

  • cally says

    Do you happen to know if these freeze well?

  • […] Raspberry Filled Breakfast Pastry from Autoimmune Wellness *Here's an AIP revamp of the well-known breakfast pastries. […]

  • Rhonda Fouch says

    Could you please try to incorporate using white sweet potatoes shredded and uncooked in your bread, pastry recipes. Tapioca and Cassava flour is too much for some of us more sensitive people. Maybe you could use a small amount of really pure finely ground almond meal, a small amount of coconut flour,(more than 2 T of coconut except for oil is too much for more sensitive tummies), using the small amount of coconut flour as you would Xanthum gum to soak up excess moisture, and possibly using small amount of arrowroot, coconut flour, and cassava but in a combination not using anymore than 2 T of each including the almond flour.

    Thank you so much for your great work!

    • Mickey Trescott says

      Hi Rhonda! We have various dessert recipes in our archives that are coconut and/or cassava free, but we do not write all our recipes as such as many folks tolerate these ingredients just fine. Almond flour is not an AIP compliant ingredient, so you won’t find it in our elimination friendly recipes. Hope it helps!

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