Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Cinnamon Apple Breakfast Pastries.
It’s been another busy week. By Tuesday I had from Edinburgh to London to Leamington Spa back to London and then back to Edinburgh with work.
I also managed to chip my front tooth so looking forward to my emergency dentist appointment to get that fixed!
A while ago I posted a recipe for chocolate and peanut butter pop tarts. This is a similar idea but is filled with beautiful cinnamon spiced apples.
Other Breakfast Ideas
If you like this recipe for Gluten and Dairy Free Cinnamon Apple Breakfast Pastries then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Chocolate Cashew Smoothie Bowl (Gluten & Dairy Free)
- Go low carb with my recipe for Mexican Sweet Potato Toasts (Gluten & Dairy Free)
- Start the day with pancakes Vegan Banana Pancakes (Gluten & Dairy Free)
- Try a firm favourite with Gluten and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Cinnamon Apple Breakfast Pastries (Gluten Free, Dairy Free)
Ingredients
Instructions
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Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
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Cut into cubes
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Place the flour, caster sugar and dairy free spread in a food processor
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Pulse about 5 times so the dairy free spread is broken up but still visible
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Turn the food processor on so it is running on a low setting
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Gradually pour in the cold water
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Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
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Preheat the oven to 180 oC
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Roll out until the dough is about 5mm thick
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Cut into 8 equal sized rectangles
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Mix together the apple sauce and cinnamon
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Spread the apple sauce onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries
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Brush the space you have left at the edge of the pastries with the beaten egg
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Place the remaining four sheets of pastry on top of the filled slices
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Seal the edges by pressing down with a fork all the way round the perimeter
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Place on a baking sheet lined with parchment paper
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Brush the pastries with the beaten egg and sprinkle on a little extra sugar and cinnamon if you like
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Bake in the oven for about 15 minutes or until golden brown
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Dust wth a little icing sugar before serving
