Easy Gluten-Free Strawberry Peach Hand Pies
Gluten-Free Strawberry Peach Hand Pies that are Vegan
Equipment
- Food Processor
Ingredients
- For the Crust
- 1 cup almond flour
- 1/4 cup gluten-free flour
- 2 tbsp coconut sugar
- 1 tsp arrowroot flour
- 1/4 tsp salt
- 1/4 cup vegan butter chilled and cut into chunks, plus 2 tbsp melted for brushing
- 1-4 tbsp ice water
- For the Filling
- 4 strawberries chopped
- 2-3 yellow peaches chopped
- 1/2 tbsp chopped mint
- 1/2 tbsp chopped basil
- 1/2 lemon zested
- 1 tbsp arrowroot flour
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
- pinch of salt
Instructions
- For the Crust
- preheat oven to 350°
- In a food processor, add the almond flour, gluten-free flour, coconut sugar, salt, arrowroot flour, and pulse just to blend it all together.
- Add the cubed butter and blend.
- While blending, add 2 tbsp iced water and allow the dough to mix until it forms a ball. Add more iced water if, after 35 seconds, it's not forming. I needed only 2 tbsp.
- Form one big bowl and cover in saran wrap. Refrigerate for 30 minutes.
- Lay parchment paper down and add some flour (either flour works). Add the dough and add a bit more flour on top.
- Top the dough with another piece of parchment paper and roll it out but make sure it's not paper-thin
- Use any cookie cutter of choice cut out 12 doughs. Using a small spatula, place 6 on the baking sheet lined parchment paper.
- Add about 1 tbsp of the fruit mixture then gently scrape the other 6 shaped doughs on top.
- Taking a fork, push gently on all sides and a few holes in the center.
- Brush edges with vegan butter and bake for 16-18 minutes.
- For the Filling
- While to dough is settling in the fridge, chop everything and add to a medium bowl. Mix together and set aside.