The most delicious breakfast pastry recipe using our silicone baking mat - easy Like Sunday morning!
Raspberry and Almond Butter Swirls
1 sheet of puff pastry
150g fresh raspberries
100g almond butter
1/2 teaspoon light brown or coconut sugar
1 tablespoon of flaked almonds
Begin by preheating the oven to 180c and roll the sheet of pastry out.
Spread the almond butter onto the pastry leaving a 1cm gap around the edges.
Next add the raspberries and using a fork carefully mash them.
Carefully roll up the pastry from one short side to another and then cut it into 6.
Place the swirls on your Sasstainable baking mat onto a tray evenly spaced out.
Bake in the oven for 25 minutes before sprinkling over the sugar and flaked almonds.
Best eaten immediately but store the rest in your Sasstainable pouch and eat within 2 days. Enjoy.