-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
INGREDIENTS
PASTRY
| 50g | buckwheat flour (@dovesfarm) |
| 50g | oat flour (@bobsredmill) |
| 20g | tapioca flour |
| 35g | coconut oil (@vitacocoeu) |
| 35g | agave syrup |
| 4-6 | tbsp plant milk (@alpro) |
RASPBERRY CHIA JAM
| 100g | raspberries |
| 2 | tbsp agave syrup (@bionaorganic ) |
| 2 | tbsp chia seeds (@nutriseeduk) |
CRUMBLY OATY ENVELOPE POCKETS FILLED WITH A SWEET RASPBERRY CHIA JAM 😋 SWIPE RIGHT FOR UNBAKED!
METHOD
- Start with the chia jam - heat the raspberries and agave syrup on low - medium heat in a saucepan and mush the raspberries with a fork until a compote forms
- Turn off the heat and add chia seeds, leave to cool and thicken for 15-20 minutes
- For the pastry - Combine the buckwheat oat and tapioca flour
- Melt the coconut oil and add in with agave syrup
- Knead the dough with your hands and roll out the dough into a large rectangle (3mm thick). Add drops of milk if it cracks
- Slice the dough into 8x8cm squares (3x3'') and scoop 0.75-1 tbsp of chia jam into the centre of each square
- Dab the edges with plant milk
- In a diamond shape fold in the bottom corner, followed by the two sides. Use remaining pastry dough to carve out mini hearts
- Bake for 12-15 minutes at 180C until starting to turn golden