Sweet Chamomile Hand Pies

Recipes

The recipe makes 6 servings.

Ingredients:

For the Almond Pastry
1½ cups almond flour (150 g)
2 Tbsp coconut flour (15 g)
1 scoop HLTH Code Vanilla
¼ tsp salt
1 medium egg
¼ cup cold butter, cubed (60 g)
2–3 Tbsp cold water (30–45 ml)

For the Chamomile Infusion
½ cup hot water (120 ml)
2 chamomile tea bags (or 1 tbsp dried chamomile)

For the Filling
4 oz cream cheese, softened (115 g)
2 Tbsp heavy cream (30 ml)
1–2 Tbsp allulose or monk fruit sweetener (to desired sweetness)
2 Tbsp cooled chamomile infusion

For the Vanilla Cream Topping
¾ cup heavy cream (180 ml)
2 scoops HLTH Code Vanilla

To Decorate Finish
Dried chamomile flowers (food-grade)

Instructions:

Steep the chamomile in hot water for 5–7 minutes.

Cool completely.

In a bowl, combine the almond flour, coconut flour, HLTH Code Vanilla, and salt.

Cut in the cold butter until crumbly.

Add the egg and cold water to form a soft dough, and chill for 10–15 minutes.

Mix the cream cheese, heavy cream, sweetener, and 2 Tbsp chamomile infusion until smooth.

Preheat the oven to 350°F (175°C).

Roll the dough between two pieces of parchment paper and cut into circles.

Place the filling in the center, fold over, and seal edges gently.