Paleo Classic Palmier
Indulge in guilt-free elegance with this Paleo Classic Palmier recipe! These delicate, buttery pastries take on a healthy twist by using almond flour, tapioca flour, and arrowroot powder to replace traditional puff pastry, offering a gluten-free and grain-free alternative. Coconut oil provides rich flakiness, while a luscious coconut sugar and cinnamon filling delivers a subtle sweetness and aromatic warmth. Perfectly crisped and golden, these palmiers are easy to prepare and ready in less than an hour, making them ideal for entertaining or an indulgent treat with your favorite herbal tea. Whether you're following a paleo diet or simply seeking a wholesome dessert, these refined treats are sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Tapioca flour
- 0.25 cups Arrowroot powder
- 0.75 cups Coconut oil
- 0.25 cups Cold water
- 0.5 cups Coconut sugar
- 1 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca flour, and arrowroot powder with the salt. Mix them together well.
Add the coconut oil to the dry ingredients. Use a pastry cutter or fork to blend the mixture until the texture is crumbly.
Slowly add cold water while stirring the mixture until a dough forms. Be cautious not to add too much water. The dough should hold together without being sticky.
Roll the dough into a ball, then flatten it slightly. Wrap it in plastic wrap and refrigerate for 10-15 minutes to firm up.
On a clean surface dusted with tapioca flour, roll out the dough into a rectangle approximately 1/4 inch thick.
In a small bowl, mix the coconut sugar and ground cinnamon together. Sprinkle the mixture evenly over the entire surface of the dough.
Drizzle the vanilla extract over the sugary mixture and gently pat it into the dough with your fingers.
Starting with one long edge, carefully roll the dough toward the center. Repeat on the opposite side, rolling that edge to meet in the middle.
Press the rolled sides gently so they hold together, then refrigerate the rolled dough for another 5-10 minutes to firm up.
Using a sharp knife, slice the chilled roll into 1/2-inch thick slices and place them on the prepared baking sheet about 2 inches apart.
Bake for 20-25 minutes, or until the palmiers are golden brown and crisp. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your paleo-friendly palmiers with a nice cup of tea or coffee!
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 145.5 g | 728% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 127.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
