Rice Paper Almond Croissants

Pastry

• 4 rice paper sheets
• 2 eggs
• 1 tbsp coconut oil or ghee, melted
• 1 tbsp maple syrup
• Flaked almonds for topping

Filling

• 1 egg
• 4-5 tbsp coconut sugar
• 1 tbsp almond butter
• 1 tsp vanilla extract
• 1/2 cup almond flour

Finish

• powdered monk fruit sweetener

Method

1. Whisk filling ingredients. Separately whisk pastry eggs, melted fat and maple syrup.
2. Coat each rice paper sheet in egg mixture. Add about 2 tbsp filling centrally and fold as croissant.
3. Brush with remaining egg mixture and top with almonds.
4. Air-fry at 355°F (180°C) 10-12 minutes until golden and crisp.
5. Dust with powdered monk fruit and serve warm.