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Whole Wheat Quinoa Pastry Roll-Ups with Cranberry Chia Seed Jam

Made with: Organic Quinoa Flour 32oz


Whole Wheat Quinoa Pastry:

  • 1 cup LiveKuna Quinoa Flour
  • 2/3 cup whole wheat flour
  • 1/4 cup LiveKuna Banana Flour
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and coarsely chopped
  • 1/2 cup cold water


Cranberry Chia Seed Jam:

  • 1 (340g) bag fresh cranberries
  • 1/4 cup maple syrup
  • Juice of 1/2 an orange
  • 2 tablespoons water
  • 2 tablespoons LiveKuna chia seeds


For the Pastry:

Whisk the flours, sugar and salt together in a large mixing bowl. Add the butter, and using a pastry cutter, cut the butter into the flours until the mixture resembles a coarse meal.

Using a large wooden spoon, stir in the water until a dough forms. Turn the dough onto a well-floured surface and knead briefly to form into a ball.

Flatten the dough into a disc and wrap with parchment paper. Chill for 1 hour.

For the Cranberry Chia Seed Jam:

Place the cranberries, maple syrup, orange juice and water in a small saucepan. Place over medium heat. Let the cranberries cook for 7-8 minutes, stirring occasionally.

Take the berries off the heat and, using a potato masher, smash the berries to form a thick jam-like mixture.

Stir the chia seed into the jam and set aside to cool completely.

To Assemble:

Preheat the oven to 400F.

On a floured surface, roll the dough out to a 1/4 – 1/8 of an inch thick in a roughly rectangular shape.

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