Raspberry Toaster Pastries
4 large pastries
Pastries: 1/3 cup Anthony's Organic Extra Virgin Coconut Oil (solid, not melted) 1/2 cup Anthony's Teff Flour 1/2 cup Anthony's Brown Rice Flour, plus 1/3 to 1/2 cup for kneading dough 1/4 teaspoon salt 1/4 teaspoon baking soda 1 egg 1/4 cup maple syrup 1 egg white, beaten 1/4 cup raspberry jam Icing: 1/3 cup almond butter 2 tablespoons raspberry jam 1 tablespoon Anthony's Organic Extra Virgin Coconut Oil, melted 1-1/2 tablespoons Anthony's Coconut Flour
Pastries: 1. Preheat the oven to 350° F and grease a baking sheet. 2. In a mixing bowl, cut together the coconut oil, teff flour, rice flour, salt, and baking soda. 3. Mix in the egg and maple syrup. 4. Knead an extra 1/3 to 1/2 cup rice flour into the dough until it comes together. 5. Roll out on a floured surface to a 12" by 8" rectangle; cut into 8 3"x4" rectangles. Brush with egg white. 6. Place 1 tablespoon jam on each of four of the rectangles; top with remaining rectangles. 7. Crimp edges with fork and brush with additional egg white. Cut a couple slits in the top of each pastry. 8. Transfer to baking sheet. 9. Bake for 15-20 minutes; cool completely. Icing: 1. In a small bowl, stir together icing ingredients and spread on cooled pastries. 2. Enjoy!