Blueberry Breakfast Pastries
No need to feel guilty about enjoying these tasty pastries. Bake up a batch for a special breakfast treat.
For the Jam Filling:
1 cup blueberries
1 1/2 cups black or red seedless grapes
1/2 teaspoon agar agar powder
2 teaspoons arrowroot powder
For the Pastries:
2 tablespoons ground chia seeds
2 tablespoons poppy seeds
2 1/2 cups ground oats
3/4 cup garbanzo flour
1/4 cup arrowroot powder
1 2/3 cups almond meal
3/4 cup unsweetened shredded coconut
4 ripe bananas
1 organic lemon, zested
1 lemon, peeled and separated into segments
2 teaspoons alcohol-free vanilla extract or pure vanilla bean powder
24 regular or 12 Medjool dates, pitted, soaked in water in cover for 30 minutes
To make the jam:
Puree blueberries, grapes, agar and arrowroot in a high-powered blender. Transfer to a small saucepan and slowly bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes (but no longer), stirring constantly. Remove from heat and allow to cool. Place in a covered container and refrigerate overnight.
To make the pastries:
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together the chia seeds, poppy seeds, ground oats, garbanzo flour, arrowroot powder, almond meal, coconut and cinnamon. In a high-powered blender, puree the bananas, zest, lemon segments, vanilla and the dates and their soaking liquid. Add puree to the dry ingredients and mix well.
On a silpat-lined or non-stick sheet pan, form flat oval-shaped pastries using about 1/4 cup pastry batter and form an edge around the outside.
Bake for 12 minutes, then remove from the oven and generously fill the center cavities with jam. Return to the oven and continue baking for 24 minutes or until pastries are lightly browned and the jam is dry to the touch. Remove from the oven and place pastries on a cooling rack.
May be frozen.
Calories 232; Protein 7 g; Carbohydrates 42 g; Sugars 20 g; Total Fat 6 g; Saturated Fat 2.9 g; Cholesterol 0 mg; Sodium 7 mg; Fiber 5.5 g; Beta-Carotene 34 ug; Vitamin C 6 mg; Calcium 72 mg; Iron 4.6 mg; Folate 36 ug; Magnesium 58 mg; Potassium 438 mg; Zinc 0.7 mg; Selenium 2 ug