This is my new golden recipe. These raw vegan and gluten-free pastries are perfect in every way, crispy on the outside, soft and gooey on the inside with a delicious frosting that compliments it all. I experimented with 4 different versions to get this recipe and needless to say I have been eating a lot of raw vegan pastries. They are so delicious and I always feel so good after eating one; I just can’t get enough. It’s like a super gourmet pop tart.
Toaster pastries, specifically pop tarts, were a staple in my childhood. It was, what I thought the perfect quick breakfast, although I always noticed that I never felt very good after eating them. I would always feel incredibly starved after only an hour of eating it and then of course I would get extremely tired. SUGAR CRASH! Then I remember in a high school health class our teacher held up a flask of the amount of sugar in a pop tart. She goes “Raise your hand if you had this for breakfast”, I sank down in my seat and slightly raised my hand. I remember thinking from then on, “Maybe I should start eating something else for breakfast.”
This is a a really fun recipe to make with friends, especially when you realize you need to start doubling or tripling the batches to fulfill your addiction 😉 Despite the long list of ingredients and steps, this is actually quite an easy recipe. If you have ever sprouted before you know how easy it is but when you haven’t done it before it can seem a bit daunting. Rest assured it’s very simple once you get the hang of it.
Dominick and our roommate Susie helped me roll out and shape the dough, that always seems to be the longest step of all. We watched an episode of Breaking Bad on Netflix, had some good conversations and enjoyed each other’s company. I love making food with family and friends! <3
Raw Vegan Pop Tarts
- 2 cups buckwheat groats; soaked and sprouted
- 1 cup almond flour
- 1 cup macadamia; or walnut
- 1/4 cup flax seed; freshly ground
- 1/4 cup coconut palm sugar
- 1/4 cup non-dairy milk
- 2 tbsp agave nectar
- 1 tsp salt
Strawberry or Blueberry Filling
- 1 cup dried fruit; strawberry or blueberry
- 1/2 cup water
- 1 tbsp agave nectar
Cinnamon Sugar Filling
- 1 cup dates
- 1/2 cup water
- 2 tbsp cinnamon
- 1 cup cashews; soaked for 2 hours
- 1/4 cup macadamia nuts; or walnuts
- 1/4-1/2 cup water
- 1/4 cup raw honey; or agave nectar
- 1/4 tsp sea salt
- 1/4 tsp vanilla
- Sprout buckwheat 2 days ahead of time; you can get by with only soaking for 2-8 hours.
- To sprout Soak buckwheat groats in a large glass bowl and cover with about 6 cups water for 4-8 hours. Buckwheat absorbs water so be sure to add enough to keep covered.
- Rinse the buckwheat every 4-8 hours for 2 days or until sprouted. I like to use a metal strainer and place it over the bowl I used to soak the berries.
- Process macadamia nuts in food processor for about 2 minutes or until it forms a "butter ball". In between that time you may need to scrape the walls down. Add this to a large mixing bowl.
- Process buckwheat groats in food processor until it forms a paste and add to the mixing bowl.
- Grind flax seed in a spice grinder add to the mixing bowl.
- Add the rest of the ingredients into a mixing bowl and mix well.
- Roll out a 1/4 cup of dough in between two pieces of plastic wrap to about a 1/4 in thick . Remove the top layer.
- Cut off the edges of the dough to make a rectangle and smooth out any imperfections with a spoon. Cut the rectangle in half.
- Add in a couple spoonfuls of jam leaving about a 1/2 inch around all sides.
- Fold the plastic wrap over so the top dough layer matches up with the bottom layer.
- Go around the edges with a fork and press gently. You may need to wet the fork to prevent it from sticking.
- Pick up the pastry with the plastic wrap still on and flip it upside down onto a breathable dehydrator sheet.
- Dehydrate at 165 for 1-2 hours then turn down the heat to 115 degrees for about 8-12 hours or until the outside is crispy.
- Add everything to a food processor and process for about 15 seconds.
- Spread the filling on the pastry dough and leave 1/4 inch around all sides.
- In a food processor, process the macadamia or walnuts until it forms a "butter ball, put aside in a separate mixing bowl."
- In a food processor, process the cashews with a little bit of water until it forms a cream; adding anywhere from 1/4-1/2 cup.
- Add in the rest of the ingredients and process. Add everything to either the mixing bowl or food processor and blend together well.
Buckwheat groats are berries and they are gluten free!
I tried using my oven for 1 pastry on the lowest temp but they turned out soggy because there was no air flow.
These raw vegan pastries last up to 2 weeks in a plastic sealable bag in the refrigerator.
Before serving heat in the dehydrator at 165 for about 30 minutes or until warm.
For vanilla bean and cinnamon check out mountainroseherb.com
5-large trays, 15″ x 15″ each. Mesh screens are BPA free.
Adjustable Thermostat 95◦F to 155◦F. Temperature range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Unit turns on automatically when thermostat is in use.