6 Serves
90 Mins
In a mixing bowl, combine the almond meal, shredded coconut, and coconut sugar to create the filling.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
90 µg / 400 µgCalcium
17 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
150 mg / 4,700 mgSodium
268 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Lay out the pastry sheets and brush them lightly with melted coconut oil using a pastry brush.
Place a small spoonful of the almond-coconut mixture onto the edge of the pastry and fold into triangular shapes, sealing the edges with a bit of oil.
Heat the remaining coconut oil in a frying pan over medium heat and fry the briouates until golden brown on both sides.
Remove the pastries from the pan and drain on paper towels before serving warm.
14
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Kazakh