Ingredients
-
the Pastry Crust (Makes enough for 12-15 puffs):
-
1 cup All -purpose Flour (or use gluten-free flour)
-
1/2 teaspoon Baking Powder
-
1/4 teaspoon Salt
-
1 cup Sweet Potato, cooked and mashed
-
1/4 cup Chia Seeds
-
1 tablespoon Maple Syrup
-
the Filling (Yields about 1 cup filling for 12-15 puffs):
-
1 cup Mango , pureed
-
1/2 cup Coconut Cream, chilled (from one can of coconut milk)
-
1/4 teaspoon Vanilla Extract
-
Pinch of Sea Salt or Himalayan Salt
-
Ingredients :
-
1/4 cup Desiccated Coconut flakes (for topping)
-
1/4 cup Toasted Coconut flakes (for topping)
Directions
Sub-title: Gluten-free, Oil-free, Soy-free, Sugar-controlled, Kid-friendly, High-fiber, Low-carb, Whole food plant-based, Seasonal, Raw, Vegan
Ingredients:
For the Pastry Crust (Makes enough for 12-15 puffs):
• 1 cup All-purpose Flour (or use gluten-free flour)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 cup Sweet Potato, cooked and mashed
• 1/4 cup Chia Seeds
• 1 tablespoon Maple Syrup
For the Filling (Yields about 1 cup filling for 12-15 puffs):
• 1 cup Mango, pureed
• 1/2 cup Coconut Cream, chilled (from one can of coconut milk)
• 1/4 teaspoon Vanilla Extract
• Pinch of Sea Salt or Himalayan Salt
Optional Ingredients:
• 1/4 cup Desiccated Coconut flakes (for topping)
• 1/4 cup Toasted Coconut flakes (for topping)
Instructions:
1. For the Pastry Crust:
1. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Add the sweet potato, chia seeds, and maple syrup. Mix well to combine.
2. Transfer the mixture to a parchment paper lined baking sheet and shape into a rectangle about 1/2-inch thick.
3. Using your fingers, press down on the mixture to break up any clumps and create a crumbly texture.
4. Place another piece of parchment paper on top and gently roll out the dough to about 1/4-inch thickness.
5. Use a cookie cutter or glass to cut out desired shapes (you should get around 12-15). Gather the scraps and repeat steps 3-5 until you have used up most of the dough.
2. For the Filling:
1. In a small bowl, mix together the mango puree, coconut cream, vanilla extract, and sea salt. Set aside.
3. To Assemble and Bake the Puffs:
1. Carefully place a spoonful of the mango-coconut filling onto the center of each pastry shell.
2. Brush the edges of the pastry shell lightly with water using a paintbrush or wet finger. This will help seal the edges while baking.
3. Fold the pastry over the filling, pressing the edges firmly to seal. Use a fork dipped in water to crimp the edges if desired.
4. Place the assembled puffs on the prepared baking sheet, leaving about 1 inch between each puff.
5. Brush the tops of the puffs with egg wash made from whisking together 1 egg white and 1 teaspoon of water. Sprinkle with optional desiccated coconut flakes and/or toasted coconut flakes if using.
6. Bake at 375°F (190°C) for 15-20 minutes or until golden brown.
Note: If your oven runs hot, start checking at 15 minutes and adjust accordingly.
4. To Cook and Serve:
1. Once the puffs are golden brown, carefully remove them from the oven and allow them to cool completely before serving.
2. Store the cooled puffs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
3. To serve, dust with confectioners’ sugar and enjoy as is or with your favorite dipping sauce.
Difficulty Level: Easy
Serves: 12-15 people
Estimated Cal
Steps
|
1
Done
|
For the Pastry Crust: |
|
2
Done
|
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Add the sweet potato, chia seeds, and maple syrup. Mix well to combine. |
|
3
Done
|
Transfer the mixture to a parchment paper lined baking sheet and shape into a rectangle about 1/2-inch thick. |
|
4
Done
|
Using your fingers, press down on the mixture to break up any clumps and create a crumbly texture. |
|
5
Done
|
Place another piece of parchment paper on top and gently roll out the dough to about 1/4-inch thickness. |
|
6
Done
|
Use a cookie cutter or glass to cut out desired shapes (you should get around 12-15). Gather the scraps and repeat steps 3-5 until you have used up most of the dough. |
|
7
Done
|
For the Filling: |
|
8
Done
|
In a small bowl, mix together the mango puree, coconut cream, vanilla extract, and sea salt. Set aside. |
|
9
Done
|
To Assemble and Bake the Puffs: |
|
10
Done
|
Carefully place a spoonful of the mango-coconut filling onto the center of each pastry shell. |
|
11
Done
|
Brush the edges of the pastry shell lightly with water using a paintbrush or wet finger. This will help seal the edges while baking. |
|
12
Done
|
Fold the pastry over the filling, pressing the edges firmly to seal. Use a fork dipped in water to crimp the edges if desired. |
|
13
Done
|
Place the assembled puffs on the prepared baking sheet, leaving about 1 inch between each puff. |
|
14
Done
|
Brush the tops of the puffs with egg wash made from whisking together 1 egg white and 1 teaspoon of water. Sprinkle with optional desiccated coconut flakes and/or toasted coconut flakes if using. |
|
15
Done
|
Bake at 375°F (190°C) for 15-20 minutes or until golden brown. Note: If your oven runs hot, start checking at 15 minutes and adjust accordingly. |
|
16
Done
|
To Cook and Serve: |
|
17
Done
|
Once the puffs are golden brown, carefully remove them from the oven and allow them to cool completely before serving. |
|
18
Done
|
Store the cooled puffs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. |
|
19
Done
|
To serve, dust with confectioners' sugar and enjoy as is or with your favorite dipping sauce. Difficulty Level: Easy Serves: 12-15 people Estimated Cal |
