Mountain-Bear Claw

Want a gluten free, good for you Frangipane filled pastry made with coconut sugar and fresh crushed almonds? This is an actual breakfast if you count the eggs in the filling..which I do;)

Pairs well with Chai or Milky Oolong (I just found this excellent version at Paru Tea Bar in San Diego )

Schar Gluten Free Puff Pastry Dough (here s a link to find the closest store carrying this frozen gf dough near you)

I have not yet perfected the puff pastry in GF and this one is pretty great.

6 TB unsalted butter, I am DF so I use Miyokos sticks for this one

1/3 cup Coconut Sugar

2 eggs

2 Tbs of Almond Extract, some brand are stronger than others so really what you want is to keep adding SMALL amounts until you can smell almond from about 5 inches away.

1 ts Vanilla Extratc

1 + 1/4 cups fresh almonds

1/4 ts sea salt

2 Tb Agave

Let the dough defrost in the fridge overnight

Roll it out quickly and make these bear claw shapes below

Fill and seal

place on parchment paper and back at 350 for 25 min

Your Mountain Bear-Claw is ready for devouring.