It’s summer season!!! I cannot let you know how a lot i'm loving harvesting a gallon of fresh fruit every morning. First it turned into strawberries and now all of the quite little rosy raspberries are displaying their lovable faces.

With the consistent glide of sparkling fruit happening, I’m having a difficult time being so stimulated… I imply, it by no means stops. I constantly need to be cooking some thing with all these wonderful end result! summer season troubles.


A massive thanks to Sadie for inviting me to guest submit on her blog these days. i love this woman’s contagious smile and excellent food! you are such an idea, Sadie! thank you for becoming a member of me today as I proportion my recipe for Paleo Breakfast Raspberry Pop cakes.

I named them breakfast pop brownies, due to the fact those gentle and flaky pastries are mildly candy, but insanely delicious, so that you could have the first-rate of both worlds all wrapped into one stunning little package served for breakfast.The crust on those babies has fast come to be a fave of mine. It’s great tender, flaky, and “buttery”, however it doesn’t fall apart and fall apart!



  • ¾ cup almond flour
  • ¾ cup arrowroot flour
  • ½ teaspoon salt
  • 4 tablespoons palm oil shortening
  • 2 tablespoons maple syrup
  • 1 tablespoon of liquid egg (take 1 egg, beat it, and then use 1 tablespoon of the beaten egg)
  • Optional: you can add a few drops of stevia liquid if you want the dough to be a bit sweeter. Otherwise, it will be about as sweet as a pie crust).


  • 3/4 cup raspberries (fresh or frozen)
  • ⅓ teaspoon gelatin
  • 1 tablespoon coconut sugar and/or a few drops of stevia liquid


  • 2 tablespoons coconut milk (chilled and scooped off the top of the can)
  • 1 tablespoon raspberries
  • 3-4 drops stevia liquid


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine all of the ingredients for the crust in a mixing bowl or Kitchenaid mixer.
  3. Once the dough is smooth, roll it into a ball. Put the dough into a plastic sandwich bag and put it in the freezer to chill for ½ hour.
  4. In a small bowl, toss all of the ingredients together for the filling.
  5. Once the dough has chilled, roll it out between two pieces of parchment paper until the dough is about ¼ inch thick.
  6. Cut the dough into 4 even rectangles.
  7. Divide the raspberries between two of the rectangles and then cover them with the other rectangles of dough. Press the edges together, so the edges seal.
  8. Bake the pop tarts of 350 degrees for 18 minutes until the edges are barely golden.
  9. In a small bowl, whip together all of the ingredients for the glaze.
  10. Once the pop tarts have cooked, allow them to cool before glazing.

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