Happy International (Working) Women’s Day!

Happy International Women’s Day! Ladies, today we celebrate ourselves, and how well deserved is that! This day is dedicated to the women in your life who you have seen fall and rise again, to the women working 2 jobs to support their families, to the women who never give up, alas to all those hard-working women, this day is for you. Praise and love yourself because you have come far and this is not the end of your journey. You will continue to rise!

Now, since baking has become second nature to me, on this day I’ve decided to make pastries to show my love and support for the women in my life. Flowers are always nice too, but if you’re like me sweets are just the better option.

Churros Puff Pastry Muffin

Never in my life had I heard about these but oh my gosh are they delicious!

Ingredients needed:

2 sheets of puff pastry

½ cup of Kelapo Ghee (softened)

1 egg (beaten)

1 cup of granulated sugar

1 tablespoon of cinnamon

Start by preheating your oven to 350 degrees. You’ll want to spread a bit of flour on your countertop and cut the pastry sheets in half. Use a rolling to roll each half to about 24 inches long x 8 inches wide. With a brush spread the softened Kelapo Ghee on the puff pastry sheets and then carefully roll them up into tight logs. Cut each log in half lengthwise. Take each half and fold the smooth part of the dough inward to create a spiral shape. Using a muffin tin, place the spirals in each hole. Then, using the same style of brush to spread the ghee, brush the tops with the egg wash (beaten egg). Place them in the oven and bake for about 15 minutes on the top rack and then transfer them to the bottom rack to bake for another 15 minutes. As pastries are baking combine the cinnamon and sugar in a medium-sized bowl. Once pastries have been removed from the oven and cooled, roll in the sugar mixture.

Lavender Lemon Scones

Ingredients needed:

1 lemon

½ cup of almond milk, plus 1-2 teaspoons

2 and ½ cups of whole wheat pastry flour (extra for dusting)

½ cup of organic cane sugar

1 tablespoon of baking powder

½ teaspoon of salt

2 tablespoons of poppy seeds

1 tablespoon of food-grade lavender

½ cup of Kelapo Coconut Oil (solid)

1 large egg

1 cup of powdered sugar

Begin by preheating your oven to 350 degrees and line a baking sheet with parchment paper. If you don’t have parchment paper use Non-Stick Kelapo Ghee Spray. In a small bowl, zest the lemon and set it aside. Juice the lemon but set aside 1 teaspoon for the glaze on the scones. Combine the ½ cup of almond milk with the squeezed lemon juice and set aside. In a large bowl, add in the flour, sugar, baking powder, salt, poppy seeds, and lavender and whisk them all together. Now, add in the Kelapo Coconut Oil and use your fingers to cut into the flour mixture. You can also use a pastry cutter or a fork, but I personally preferred my hands. You’ll want to continue to do this until the mixture is crumbly and there are no large chunks left. Once you’ve done this, add in the lemon zest, the combined lemon juice with almond milk and 1 egg. Fold all the ingredients with a non-stick spatula until the dough forms. Lightly flour your countertop and transfer the dough there. You’ll only want to sprinkle enough dough so it keeps from sticking as you form it into a disc (about 1 ½ – 2 inches thick). Cut the dough into 8 triangular scones and transfer to the baking sheet. Bake the for about 20-25 minutes or until they’re golden brown. To make the glaze for the scones combine the remaining 1-2 teaspoons of almond milk and teaspoon of lemon juice in a small bowl. Make sure to whisk until the texture is smooth. Drizzle the glaze on the baked scones and let the glaze harden (5-10 minutes).

Chocolate and Raspberry Tarts

Ingredients needed:

Biscuit crust

3 cups of chocolate biscuit

½ cup of Kelapo Ghee (melted)


1 ¼ cups of double cream

1 ¾ cups of chocolate


Raspberry (as desired)

White chocolate (to drizzle)

Dark chocolate (to drizzle)

Icing sugar (as desired)

For the chocolate biscuits, I used Oreos since it’s what I had in my pantry at the time, but you can use whatever ones you choose. You’ll want to add them into your food processor to blitz the chocolate biscuits into fine crumbs. Once they’ve become fine crumbs, add in the melted Kelapo Ghee and mix well. You’ll want to use a 12-case muffin tin for this recipe. Divide the evenly (about 2 spoons in each tin) and push down the crumbs a bit using a spoon or your fingers to make space for the filling. Place the tin in the freezer for about 10 minutes or until they’re completely solid. In a saucepan, set the temperature to low-medium heat and prepare the filling by adding the double cream and waiting until it has heated up. Now, you can add in the chocolate. Make sure to continuously stir or whisk until the chocolate completely melts and blends with the cream. Pour the filling into the biscuit bases and garnish with raspberries (I added some strawberries to mine as well). Place the tin back in the fridge for at least 2 to 3 hours so the tarts can harden. Once they’re done, you can drizzle the white or dark chocolate on top!

Appreciate the women in your life with any of these amazing pastries! I can guarantee they will love them. Don’t forget to celebrate yourself, ladies!

Peace, love and Kelapo ♥


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