Baked Fruit Pockets

An original recipe by Iris Higgins and The Assistant, 2011


2 1/2 cups blanched almond flour (275 grams)

1 cup brown rice flour (130 grams)

1/3 cup tapioca starch (40 grams)

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1/2 cup unsweetened applesauce

1/3 cup extra light olive oil (subs: grapeseed oil, melted butter or melted coconut oil)

3 tablespoons maple syrup

1 teaspoon vanilla extract


3 cups chopped fruit or berries (cherries and raspberries both work great)

3 tablespoons water

1/8 teaspoon salt

(optional) 1-2 tablespoons honey or 10 drops liquid stevia


1 tablespoon unsweetened milk

2 tablespoons maple syrup


  1. Preheat oven to 350 degrees. Grease a cookie sheet.
  2. Start by making the filling. In a medium saucepan, bring the fruit, water, and salt (and honey or stevia if using) to a gentle simmer on medium heat. Let reduce until thickened (about 20 minutes), stirring occasionally. Once done, set aside to cool.
  3. While the fruit is reducing, whisk together the almond flour, rice flour, tapioca starch, xanthan gum, baking powder, and salt in a large bowl. Set aside.
  4. In a smaller bowl, whisk the egg, applesauce, olive oil, maple syrup and vanilla extract. *
  5. Stir the wet ingredients into the dry until well combined.
  6. Form dough into a ball with your hands. Place the dough in between two large pieces of wax paper. Roll the dough out until it’s about ¼ inch thick. Cut rectangles about 3 x 7 inches. Place a large spoonful of the fruit filling on one end of the rectangle. Fold the other side of the dough over it and pinch the sides closed with your fingers so it makes a square pocket. (Don't feel you have to be too precise with the sizes here. You can make them exact, give them a more rustic appearance, or even play around with making different shapes like the assistant did. A fun baking project with the kids, perhaps?)
  7. Place each square on a greased baking sheet and bake for 20 minutes. At 20 minutes, take the baking sheet out and brush the pockets with the maple syrup/milk wash. Place back in the oven for 2 minutes. Take out and put on a cooling rack. Let cool before eating.

Makes approximately 8 pockets.

* To make these egg-free: In step 4, pour 3 tablespoons of boiling water over 1 tablespoon of flaxseed meal. Let sit for a minute, then add the rest of the wet ingredients and continue with the recipe.

** To make these with stevia, leave out the maple syrup, add 1 1/2 teaspoons of liquid stevia to the wet ingredients, and increase the olive oil from 1/3 cup to 1/2 cup. Add stevia to the filling as noted in the ingredients instead of maple syrup. Skip the maple syrup wash or simply do a milk wash.

Find the original recipe at The Daily Dietribe.