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Ingredientes
- 1 cup almond flour
- 1 cup GF all-purpose flour mix
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1/4 cup buttery spread
- 1 tsp honey
- 6 tsp almond milk or water
- a little olive oil
- Filling:
- 2 cups of fresh blueberries
- 1 tbsp corn starch
- 1 tbsp brown rice syrup or honey
Direcciones
- Mix dry ingredients. Mix wet ingredients. Add wet to dry.
- Chill for 1 hour,
- For the filling, put the blueberries and honey into a small pot and cook on low heat until the blueberries start to pop and the liquid is released. Add the cornstarch and whisk it in until it disappears. Cook for a few more minutes, then take off the heat and let cool.
- After waiting an hour, divide the dough in half and roll into 2 balls. Brush a ball with a little olive oil if it seems too crumbly, then roll it between two sheets of wax paper until less than 1/4 inch thick. I used a beer glass to cut them into circles. Twist the beer glass to release the dough.
- Place dough circle on a cookie sheet and add about a teaspoon of the filling. Pinch one side together, then pinch the two other sides together. It may take a little creative pinching to do this, but remember that it can always be smoothed out when you're done.
- *I have a feeling that the recipe would be less crumbly without the almond flour and would probably work just fine with just using 2 cups of GF all-purpose flour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 410g | |
| Calories 525 | |
| Calories from Fat 137 | 26% |
| Total Fat 21.49g | 27% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1712mg | 71% |
| Potassium 425mg | 12% |
| Total Carbs 89.35g | 24% |
| Dietary Fiber 8.9g | 30% |
| Sugars 64.31g | 43% |
| Protein 15.5g | 25% |
