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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.
- 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!