Author: Kelly Bejelly @ A Girl Worth Saving
Serves: 6
Ingredients
Dough
- ¼ cup of water
- ¼ cup of ghee
- ¼ cup of maple syrup
- 1 tsp vanilla
- ¼ tsp of sea salt
- ½ cup of tapioca flour
- 1 medium ripe banana, mashed
- ½ cup of coconut flour
Raspberry Filling
- 1½ cup of fresh raspberries
- ¼ cup of water
- ½ tsp of vanilla
- ¼ tsp of sea salt
- 2 tbsp of maple syrup
Instructions
For the dough:
In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil. Remove from the stove top.
Add in the tapioca flour and mix until combined.
Then add in the mashed banana and coconut flour and mix until you have a dough.
Set aside.
For the raspberry filling:
In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 – 40 minutes. It should reduce by half.
Take the dough and roll it out between two sheets of parchment paper until the dough is ¼”. Cut into rectangles and spoon 2 tbsps of raspberry filling onto one rectangle and cover with another rectangle. You should have 12 rectangles – roughly 2″ – 3″. You might have extra dough which works great for thumbprints.
Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees. Enjoy!
