We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Organic Kamut Jamaican Gizzadas (sugar free, dairy free, vegan)

A gizzada or a 'pinch-mi-roun' is a pastry in Jamaican cuisine that I have been enjoying since a child growing up in rural Jamaica.

Like this? Share it with your friends.

Report abuse

It is a tart contained in a small, crisp pastry shell with a pinched crust and filled with a sweet and spiced coconut filling. I hope you will enjoy these!

Ingredients for filling

• ½ cup Water
• 1 ½ cups Grated/ Desiccated Coconut
• 1 ½ cups Chopped Dates
• ½ cup Honey
• ¼ tsp. Grated Nutmeg
• 2 tsp. Grated Ginger
• 1 oz. Non-dairy Butter or Coconut Oil


1. Boil water, add chopped dates, and honey together to make syrup (low heat)
2. Add the Desiccated Coconut, Ginger and Nutmeg to the syrup.
3. Stir the ingredients so it does not thicken. Boil for 15 minutes
4. Add the Non-dairy Butter/ Coconut Oil
5. Stir ingredients for another 6 minutes. Be sure the butter or oil is not visible in the filling.
6. Allow the filling to cool.

Ingredients for pastry

• 2 cups Kamut Flour
• 1 cup of Cold Water or Ice water
• 2 tbsp. Coconut Oil
• ½ tsp. Salt


1. Sift flour and salt together.
2. Add the coconut oil to the flour and mix in with fingertips until the mixture resembles fine breadcrumbs.
3. Add the cold water to the mixture and using hands form a soft dough.
4. Place the dough in a plastic wrap/ cling film and put in the fridge for about 15 – 20 minutes.
5. Remove the dough from the fridge and roll out on a lightly floured board (roll out to a ¼ inch thickness).
6. Cut circles in the pastry using an 8-oz cup/glass. (You can also use a cookie cutter)
7. Cut 12 circles from it
8. Crimp (Pinch) each of the circles to form a casing. It will be holder for the filling. Crimp in a uniform pattern as this will give the traditional decorated effect.
9. Place the casings on a greased tray and part-bake in the oven (at about 350 degrees F/ 180 degrees C for 15 minutes)
10. Remove the casings from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes.
11. Remove them from the oven allow to cool.
12. The gizzadas are now ready to be served!

Added by: bridgemc121910

Tags: Pastry

Add comment

How can this recipe be advertised as vegan. Honey is not vegan. Wakey wakey.

Mr Stephen Brown 07 July 2017


Whatever you use, enjoy the recipe!

bridgemc121910 10 July 2017

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...