Description
Delicious grain-free croissants filled with a creamy pistachio filling, perfect for a gluten-free treat.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/4 cup honey
- 1/2 cup butter, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup pistachios, chopped
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the almond flour, coconut flour, tapioca flour, and salt.
- Add melted butter, honey, almond milk, and vanilla extract to the dry ingredients and mix until combined.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and cut into triangles.
- Place chopped pistachios and powdered sugar at the wider end and roll into croissant shape.
- Place on a baking sheet and bake for 20-25 minutes until golden brown.
- Let cool before serving.
Notes
- For a dairy-free option, substitute butter with coconut oil.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg