Refined Sugar-Free Blueberry Spelt Pastries – Healthy & Vegan Breakfast Recipe
Sometimes, breakfast calls for something a little special—something fun, flaky, and just indulgent enough to feel like a treat. These easy spelt blueberry breakfast pastries check all the boxes! They have a perfectly crisp, golden crust and a sweet, juicy filling that reminds me of McDonald’s pies—but with a healthier, homemade twist. My kids love them (and helping me make them!), and I have no doubt you’ll enjoy these vegan, refined sugar-free pastries just as much. So, let’s get baking!
Why You’ll Love These Blueberry Pastries
There are so many reasons to love these pastries! From their flaky, golden crust to their sweet, juicy filling, they’re a perfect balance of indulgence and wholesome ingredients. Let’s dive into a few of the best reasons to enjoy them:
Pure Breakfast Bliss
If you love pie, you’re in for a treat with these pastries! The filling is perfectly sweet with a hint of tartness, bursting with vibrant blueberry flavour in every bite. The pastry itself is irresistibly flaky and rich, just like a great pastry should be. For the ultimate experience, enjoy fresh from the oven—pure comfort food!
Guilt-Free Treat
While these breakfast pastries may taste indulgent, they’re actually a healthier alternative to traditional pastries:
Refined Sugar-Free
If you’re trying to cut back on refined sugar, these pastries are a delicious way to do it! Sweetened naturally with honey, they deliver amazing flavour without the health risks of processed sugar.
Refined sugar wreaks havoc on the body by spiking blood sugar and fuelling inflammation, increasing the risk of heart disease, arthritis, and autoimmune disorders.
Honey, on the other hand, has a lower glycemic index, providing a steady release of energy instead of a crash.
Plus, honey offers essential nutrients like vitamins, minerals, and antioxidants—unlike refined sugar, which is essentially empty calories. And if you use raw honey, you’ll also get beneficial enzymes, amino acids, and antibacterial properties that support digestion and immune health.
Made With Spelt
If you’re sensitive to modern wheat then these pastries may be a better option for you. Made with light spelt flour, they are easier to digest due to spelt’s weaker gluten structure.
Easy to Make
Breakfast pastries sound like they’d be tricky to make, but they’re actually pretty easy. The blueberry filling is a breeze, and the dough is easy to work with. Spelt flour does not like to be overworked, so be careful not to handle it too much.
Tools Needed
- Small saucepan
- Lemon zester – a grater works too
- Rolling pin
- Pizza cutter – optional, a butter knife works as well.
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Parchment paper
Ingredients
Filling
- Blueberries – frozen or fresh
- Water
- Cornstarch
- Honey – can substitute agave or maple syrup
- Juice and zest of a lemon
Pastry Dough
- Light spelt flour – can be found in most grocery stores or on Amazon
- Plant-based butter – cold and cut into rough cubes
- Olive oil
- Baking powder
- Monk fruit sweetener
- Salt
- Water
How to Make Easy Spelt Blueberry Breakfast Pastries
Filling
Begin by making the filling.
Add all of the filling ingredients to a saucepan and mix well.
Continue to stir over medium heat until blueberries are broken down and a sauce forms.
Remove from heat and adjust sweetness.
Transfer to a container and cool in the refrigerator. This will thicken the filling and make it easier to work with.
Dough
Preheat oven to 400 F.
In a medium bowl, whisk together spelt flour, monk fruit sweetener, baking powder, and salt.
Add olive oil and cold butter and cut into flour mixture using a pastry cutter or hands. It should resemble coarse crumbs.
Mix in water and combine until a dough is formed. If it’s too dry, add more water a tablespoon at a time until the desired consistency is achieved. If it’s too wet, add a little more flour.
Roll out the dough in a rectangle on parchment paper or a lightly floured surface.
Using a pizza cutter, trim the edges until you have a square roughly measuring a foot on each side. Then cut into 4 equal rectangles, and then cut those rectangles right through the middle so that you have 8 rectangles.
Spoon filling into the middle of 4 rectangles. Use 1-2 tablespoons for each rectangle.
Cover each filled rectangle with one of the remaining rectangles, crimping the edges with a fork or your finger. Pierce the tops with a fork a couple of times.
Transfer the pastries to a parchment-lined baking sheet (or use the one you rolled them on), and bake for 15 minutes or until slightly golden.
Remove from oven and allow to cool for a few minutes. Best eaten warm!
Notes
- Spelt flour is lower in gluten than wheat, making it more delicate. Avoid overmixing or over-kneading.
- Bake until just golden as spelt can dry out if overbaked.
- For a shinier crust, brush pastries with plant-based milk before baking.
- Fresh or frozen blueberries both work. If using frozen, cook slightly longer to reduce excess moisture.
- Extra flavour: 1/2 tsp cinnamon or vanilla can be added to enhance the flavour of the filling.
- Storage & Reheating: store in an airtight container at room temperature for up to 2 days, refrigerate for 5 days, or freeze for up to 2 months. Reheat in the oven at 325 F (163 C) for 8-10 minutes if refrigerated, or 12-15 minutes if frozen. Cover with foil to prevent them from drying out.
Check out more amazing plant-based baking recipes here!
Easy Spelt Blueberry Breakfast Pastries
Equipment
- Rolling Pin
- Baking sheet
- Lemon zester
- Parchment paper
Ingredients
Blueberry Filling
- 2 cups blueberries fresh or frozen
- ⅓ cup water use 1/4 cup if using frozen berries
- 1 ½ tbsp cornstarch or arrowroot powder
- 3 tbsp honey
- juice and zest of one lemon
Dough
- 3 cups light spelt flour
- ⅓ cup monk fruit sweetener
- ⅓ tsp baking powder
- ⅓ tsp salt
- 1 ½ tbsp olive oil
- ¾ cup plant-based butter
- ½ cup water
Instructions
Blueberry Filling
- Prepare the blueberry filling by adding the blueberries, water, honey, cornstarch, lemon juice and zest to a small saucepan. Stir well.
- Heat while stirring regularly until the blueberries have broken down and the sauce has thickened.
- Transfer to a container and refrigerate until completely cooled. This will make filling the pastries easier and less messy.
Pastry Dough
- Whisk together all the dry pastry dough ingredients in a medium bowl.
- Add olive oil and plant-based butter and combine with the flour mixture using your hands or a pastry cutter until coarse crumbs form.
- Mix in water and use your hands to form a ball of dough. If it's too dry, add a little more water. If it's too wet, add a little more flour.
- Roll the dough out in a large square on parchemnt paper or a lightly floured surface.
- Use a pizza cutter or butter knife to trim the edges until you have a square measuring roughly a foot on each side.
- Cut the dough into four equal pieces, and then cut those pieces down the middle to make 8 equal rectangles.
- Save the extra dough to make another pastry. I can usually make two more.
Assembly
- Spoon the blueberry filling onto the middle of four of the pastry rectangles. I usually use 2 tablespoons.
- Cover each of the four filled pastries with the remaining rectangles and crimp the edges with a fork or finger. Pierce the top of the pastry with a fork.
Bake
- Transfer pastries to a parchment-lined baking sheet (or use the one you rolled the dough out on) and bake for 15 minutes or until slightly golden.
- Cool slightly. Enjoy warm!
Notes
- Spelt flour is lower in gluten than wheat, making it more delicate. Avoid overmixing or over-kneading.
- Plant-based butter works best for a tender, flaky texture. Coconut oil can also be used, but the dough may be more crumbly.
- Agave nectar or maple syrup can be used in place of honey.
- Both fresh and frozen blueberries work in this recipe. If using frozen, cook the filling a little longer to reduce the moisture.
- Arrowroot can be used instead of cornstarch to thicken the blueberry filling.
- Storage: store pastries at room temperature in an airtight container for up to 2 days, in the fridge for up to 5 days, and in the freezer for up to 2 months.
- Reheat at 325 F for 8-10 minutes or 12-15 minutes from frozen.
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