What are you having for Valentine's Day?
I made some really easy (but kinda impressive looking) heart-shaped toaster pastries.
You can easily do it, too. Really.
I shared this post with Allergy Friendly Lunchbox Love, Allergy Free Wednesday and Gluten-free Fridays.
Raspberry-Strawberry Toaster Pastries
(Yield depends on the size of your cookie cutter)
One batch of pie crust dough (I used the recipe from Welcoming Kitchen, but you can use whichever dough works for you.)
1/2 cup frozen raspberries
1/2 cup frozen strawberries
1-2 tablespoons sugar (evaporated cane juice, palm sugar, maple sugar)
1-2 tablespoons ground chia seed (I used my spice grinder to grind them up, but you can use whole seeds, too. It will just have a little more texture.)
Preheat oven to 350.
Cover cookie sheets with parchment paper or a silpat.
In a small saucepan over medium heat, combine fruit (no need to defrost it), add water to come about halfway up the height of the fruit, sprinkle on sugar.
Stir intermittently while cooking until fruit softens up enough to break up easily with a spoon.
Stir in one tablespoon of chia and let sit for 10 minutes.
If the filling is too loose, add more chia, stir and let sit again.
Roll out your dough and cut with the shape of your desire.
Spread a little filling on the center of a dough shape, top with another and crimp with edges of a fork.
Once all the pastries are assembled bake for 25 minutes if serving immediately, or 20 minutes if you are going to store them and re-toast them.
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.