




Fresh Thyme avocado cooking oil spray
2 cups Cup 4 Cup gluten-free ancient grains flour, plus additional for dusting
¼ tsp. Fresh Thyme fine sea salt
½ cup cold Fresh Thyme unsalted butter, cubed
1 Fresh Thyme large egg
6 Tbsp. whole milk plain kefir
1 Tbsp. plus ½ cup Fresh Thyme organic maple syrup, divided
1 tsp. pure almond extract
3 Tbsp. water
1 Tbsp. Fresh Thyme organic thyme leaves; plus more for garnish
¾ cup mascarpone cheese, at room temperature
1¾ cups strawberries, hulled and quartered
1 cup raspberries
- Preheat oven to 350°F. Spray 12 (2¾-inch) muffin cups with cooking spray; set aside. In a large bowl, whisk together 2 cups gluten-free flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Gently push flour mixture to side of bowl to make a well in the center; set aside.
- In a small bowl, whisk together egg, kefir, 1 Tbsp. maple syrup, and almond extract. Slowly add egg mixture to center of flour mixture, using a fork to stir until moistened.
- Turn mixture onto a surface lightly dusted with gluten-free flour. Gently knead until the dough holds together. Divide into 12 balls then flatten each into a 4-inch round. Use a thin spatula to transfer each round to a muffin cup, pressing it into the bottom and sides.
- Prick the bottom of each pastry shell with a fork. Bake for 20 to 22 minutes, until edges are golden brown. Cool completely in muffin cups on a wire rack.
- In a medium saucepan, simmer remaining ½ cup maple syrup, water, and 1 Tbsp. thyme over medium heat for 2 to 3 minutes or until fragrant. Remove from heat and cool.
- Transfer half of the syrup to a small bowl and whisk in mascarpone. In a medium bowl, toss strawberries and raspberries with remaining syrup.
- To serve, remove pastry shells from muffin cups. Fill each with 1 Tbsp. mascarpone mixture, then top with berries and drizzle with any remaining syrup. Garnish with additional thyme. Serve immediately.
Each serving contains: 260 calories, 15 g fat, 9 g saturated fat, 0 g trans fat, 55 mg cholesterol, 65 mg sodium, 29 g carbohydrates, 3 g fiber, 11 g sugar, 4 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 4% potassium.
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Nutritional Information
Each serving contains: 260 calories, 15 g fat, 9 g saturated fat, 0 g trans fat, 55 mg cholesterol, 65 mg sodium, 29 g carbohydrates, 3 g fiber, 11 g sugar, 4 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 4% potassium.
Directions
Fresh Thyme avocado cooking oil spray
2 cups Cup 4 Cup gluten-free ancient grains flour, plus additional for dusting
¼ tsp. Fresh Thyme fine sea salt
½ cup cold Fresh Thyme unsalted butter, cubed
1 Fresh Thyme large egg
6 Tbsp. whole milk plain kefir
1 Tbsp. plus ½ cup Fresh Thyme organic maple syrup, divided
1 tsp. pure almond extract
3 Tbsp. water
1 Tbsp. Fresh Thyme organic thyme leaves; plus more for garnish
¾ cup mascarpone cheese, at room temperature
1¾ cups strawberries, hulled and quartered
1 cup raspberries
- Preheat oven to 350°F. Spray 12 (2¾-inch) muffin cups with cooking spray; set aside. In a large bowl, whisk together 2 cups gluten-free flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Gently push flour mixture to side of bowl to make a well in the center; set aside.
- In a small bowl, whisk together egg, kefir, 1 Tbsp. maple syrup, and almond extract. Slowly add egg mixture to center of flour mixture, using a fork to stir until moistened.
- Turn mixture onto a surface lightly dusted with gluten-free flour. Gently knead until the dough holds together. Divide into 12 balls then flatten each into a 4-inch round. Use a thin spatula to transfer each round to a muffin cup, pressing it into the bottom and sides.
- Prick the bottom of each pastry shell with a fork. Bake for 20 to 22 minutes, until edges are golden brown. Cool completely in muffin cups on a wire rack.
- In a medium saucepan, simmer remaining ½ cup maple syrup, water, and 1 Tbsp. thyme over medium heat for 2 to 3 minutes or until fragrant. Remove from heat and cool.
- Transfer half of the syrup to a small bowl and whisk in mascarpone. In a medium bowl, toss strawberries and raspberries with remaining syrup.
- To serve, remove pastry shells from muffin cups. Fill each with 1 Tbsp. mascarpone mixture, then top with berries and drizzle with any remaining syrup. Garnish with additional thyme. Serve immediately.