Raspberry Toaster Pastries

4 large pastries

YIELD

35 minutes

PREP TIME

20 minutes

BAKE TIME

TOTAL TIME

Ingredients

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

Instructions

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!

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