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Blueberry Breakfast Pastries

Blueberry Breakfast Pastries

Serves: 16

Category: Breakfast
Author: James Rohrbacher

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Rated by: 9 members

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No need to feel guilty about enjoying these tasty pastries. Bake up a batch for a special breakfast treat.

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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
1 teaspoon Ceylon cinnamon
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

Comments (12):



04/13/2016 04:29 PM

Rated this recipe: (no rating)

These look completely amazing! I see these in a Saturday morning in my near future - thanks Dr F.!


04/13/2016 04:32 PM

Rated this recipe: (no rating)

I will try those as well. Thank you Dr. Fuhrman! Ivanka


04/13/2016 06:52 PM

Rated this recipe: (no rating)

This looks wonderful. How many pastries are in one 234-calorie serving?


04/13/2016 08:50 PM

Rated this recipe: (no rating)

What is "silpat-lined" baking sheet pan, or is that a typo?


04/13/2016 09:26 PM

Rated this recipe: (no rating)

A silpat is a non-stick liner for the baking pan. They cost about $20. You can use parchment paper & spray the paper with nonstick spray if you don't have a silpat..


04/13/2016 10:24 PM

Rated this recipe: (no rating)

Can't wait to try these :)

To anyone with calorie/recipe questions: I use the recipe builder feature of the free "my fitness pal" app. Put the recipe in, then portion out "servings." For my own use, I actually use it to determine my daily spread af fats/proteins/carbs. Even if I don't chart calories consistently, it helps me experiment in the kitchen as much as these recipes! Those new to Eat to Live; this is a great tool! :) I use Fuhrman's triangle + my carbs usually come from veggies.

And to the inevitable person who complains that there are too many calories/fat/something...remember, these treats are not meant to be eaten by the dozen, or every single day. We are meant to truly enjoy what we are eating on E2L. I had the same smoothie every day for 2 weeks, because "I loved it" and it got a little boring after a while. ;) Love what you eat = eat some high calorie/protein/carb/fat/sugary recipe and find balance the rest of the day in your other recipes.
This comment was last edited on 04/13/2016 10:34 PM


04/14/2016 03:26 AM

Rated this recipe: (no rating)

Alternative to almond meal?


04/14/2016 04:14 PM

Rated this recipe: (no rating)

These are really good! Not hard to make either. Substituted 1 baked sweet potato and 1 1/2 cup pureed pumpkin for bananas, husband is not keen on cooked banana. Also did 3/4 cup whole wheat flour instead of garbanzo, didn't have that. Definitely worth making!


04/17/2016 02:29 PM

Rated this recipe:

I really am reluctant to award 5 stars cuz I don't want grade inflation to set in, but these things are silly, stupid yummy! My wife whipped up a batch o' these bad boys this morning and they accompanied our morning C as we worked our way through the Sunday puzzle. It just doesn't get much better. For those impatient sorts like us, Jen left the blueberry schmutz in the fridgie for maybe an hour before filling the pastries. Worked out fine. We also had way more pastry mix left so Jen whipped up a bit more filling - final count was 23! And she measured out 1/4 cup for each one. So, go figure. Now, I've just finished my YUGE salad for lunch and I might, just, have, maybe, one more......
This comment was last edited on 04/17/2016 02:30 PM


05/03/2016 09:04 PM

Rated this recipe: (no rating)

I have to get this off my chest. This need to make comments without making the recipe makes no sense. Read the guidelines, please.


01/21/2019 11:47 AM

Rated this recipe:

This got high marks and sounded really good so I was hopeful to add something to my recipe box that would be good for special occasions. The first thing you should know is these are a BIG investment of time. I went into the kitchen shortly after 7 a.m. and the last batch came out of the oven about 9:15, and that doesn't even include the investment the night before for the jelly. I ended up with 3 batches of baking sheets as I left room for them to spread (but they didn't) putting them in as I finished each so I had three timers going before  I was done.

The jelly itself had a nice flavor and I might use that as a jelly recipe for other purposes. I would recommend making half again as much of the jelly as the pastries were anything but generously filled.

The pastries were somewhat of a disappointment. I was hoping for something light and tender (that's what pastries are to me) but these were so dense that the first bite I was unable to cut with a fork, so switched to tearing them with my fingers. I was surprised with four bananas and all those dates that the batter itself wasn't a bit sweet. Mostly I tasted oats. After the first few bites when I got over the texture, and the sweetness of the jelly helped blend better with the pastry, I found them good but not great enough for the time investment. This recipe will unfortunately not be going into my recipe box. 3 stars

This comment was last edited on 01/21/2019 11:54 AM


02/21/2019 01:05 PM

Rated this recipe:

really delicious - used blueberry fruit jam instead... going to use the crust for my pies in the future - really hearty and crunchy - husband LOVED them!!