Gluten-Free Blueberry Toaster Pastries Recipe

A cup of Southern charm, a dash of New York attitude, and six years of experimenting with nutrition and wellbeing in pursuit of a better life — mix it all together and you have Orchids + Sweet Tea, the creation of recipe developer, blogger, and mom Shanika Graham-White. 

In 2016, Brooklyn-dwelling Florida native Graham-White had recently given birth and was struggling with a host of postpartum health issues. “I decided to change my entire lifestyle: eat healthier, do self-care regularly, up my vitamin intake, exercise, and reduce stress as much as possible,” she writes. “And little by little I found myself doing better.”

Now, Graham-White produces a steady stream of wholesome recipes: hearty meatless mains, smile-worthy sweet treats, and mocktails so sophisticated you won’t miss the booze. Stunning photography (compliments of her husband) and her signature soulful positivity complete her feel-good IG feed. Below, check out a recipe she created just for us: mini blueberry pastries that bring all the nostalgic breakfast vibes, sans gluten.

Gluten-Free Blueberry Toaster Pastries Recipe

Yield: 4-6 pastries
Active time: 10 minutes, plus 1 hour to chill
Total time: 1 hour 35 minutes

Ingredients

For the crust:

1 cup oat flour, plus more for rolling out the dough
½ cup almond flour
¼ cup arrowroot starch
1 tablespoon coconut sugar 
1 teaspoon xanthan gum
1 large egg, beaten
½ teaspoon salt
¾ cup unsalted butter, very cold and cut into pieces
3-5 tablespoons very cold almond milk (or non-dairy milk of choice)

For the filling:

½ cup blueberry jam
1 teaspoon fresh-squeezed lemon juice

For the blueberry glaze:

1 ½ cups powdered sugar
1 tablespoon blueberry jam
1-2 tablespoons almond milk 
Egg wash (1 egg + 1 tablespoon almond milk, whisked)
Rainbow sprinkles

Instructions

First, make the crust: In a large bowl, add the oat flour, almond flour, arrowroot starch, coconut sugar, xanthan gum, egg, and salt, whisking them all together until combined.

Add the butter pieces and using a pastry blender, blend butter into dry ingredients until the mixture becomes moist and crumbly; it should look like peas.

Add the milk and stir (working it together with one hand) until the dry ingredients are moistened and able to form into a ball. Note: If the ingredients feel a little too dry, add cold milk 1 tablespoon at a time, until it’s moistened but not too wet!

Wrap the dough ball in plastic wrap, flatten it slightly and transfer to the refrigerator to chill for at least 1 hour.

In the meantime, make the filling: In a small bowl, add the blueberry jam and lemon juice together and stir until combined. Set aside.

Preheat the oven to 350℉ and line a baking sheet with parchment paper.

Once chilled, remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften. Place the dough onto a lightly floured surface and roll it out into a large rectangle (about 3 mm thick), then cut into 4″ wide and 5-6″ long pieces. Note: Gluten-free dough is delicate, so be gentle and use your hands to re-form any broken pieces.

In a small bowl, combine the milk and whisked egg to create an egg wash. Set aside.

Using a biscuit cutter, cut circular shapes out of each piece of dough. There should be 2 pieces for each pastry (8 to 12 total).

Place one circular shape onto the prepared baking sheet and lightly brush egg wash around the edges (so the top piece of dough will stick). Add blueberry filling to the center and carefully cover it with another dough circle, gently pressing the edges down. Using a fork, carefully “crimp” around the edges. Repeat until all pastries are formed.

Gently prick a set of holes on the tops of each pastry using a fork.

Lightly brush the tops of each pastry with remaining egg wash. Bake for 20-25 minutes, until golden brown and the filling begins to bubble and seep out slightly. Once done, remove from the oven and let pastries cool completely.

While pastries are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, blueberry jam, and almond milk until smooth. (To thicken, add additional powdered sugar 1 tablespoon at a time. If the glaze gets too thick, add additional almond milk 1 tablespoon at a time.)

Once pastries have cooled completely, spoon a few tablespoons of blueberry glaze atop each, followed by rainbow sprinkles. Let pastries sit for another 1 to 2 minutes to allow the glaze to set before serving.