RASPBERRY LOVE LETTERS 💕

RASPBERRY LOVE LETTERS 💕

 

RASPBERRY LOVE LETTERS 💕

Crumbly oaty envelope pockets filled with a sweet raspberry chia jam 😋 SWIPE right for unbaked!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



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

      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


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