POP tarts

Make your sweetheart smile (and let them know their love is POPIN’) with these homemade pop tarts, perfect for Valentine’s Day morning

These pop tarts are a better for you recipe, and can be enjoyed any time of the day!

The dough is

• gluten free

• dairy free

• free from refined sugar

The filling is also natural sweetened and thickened with chia seeds. You could also opt to use your favourite store made jam, to reduce some of the prep time! Either way, homemade or store bought, I promise the filling will make every bite full of flavour!

Now, if you want to keep these entirely refined sugar free, you can easily omit the glaze … but WHO doesn’t love a glaze on their pop tart?!

Since these are a Valentines Day treat, i’ve decorated mine with a pink tinted icing, homemade pink sprinkles and conversation hearts!

RECIPE NOTES

FLOUR | in place of cassava flour, you could opt for your favourite gluten free flour or AP

SWEETENER | sub out honey for maple syrup

BUTTER | you can substitute butter for ghee or vegan butter, if looking for a plant based alternative

FILLING | use your favourite store bought jam or Nutella for a chocolate hazelnut pastry

FRUIT FILLING OPTIONS | strawberries, blueberries, apple, blackberries, rhubarb

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what you’ll need

for the dough

• 1 cup almond flour

• 1 cup cassava flour

• 1/2 teaspoon sea salt

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/4 cup honey

• 55 g cold butter

• 1 large egg

for the filling

• 2 cups fresh strawberries, or fruit of choice

• 2 tbsp honey

• 1 tbsp lemon juice

• 2 tbsp chia seeds

for the glaze

• ½ cup powdered sugar

• 2 tsp plant milk

• 1/2 tsp vanilla extract

• food colour or 1 tsp jam to tint your glaze, optional

• sprinkles, optional

the steps

Prepare the dough

1. In a food processor combine almond flour, cassava flour, honey, cinnamon, vanilla, and sea salt.

2. Add in cold butter and egg, process until dough forms.

3. Form a disc with the dough, wrap in plastic wrap and place in the fridge for 45-60 min.

Prepare the chia jam

1. Add your berries of choice, along with honey and lemon juice to a saucepan, stir to combine and cook over medium-low heat cook until the berries soften and begin to gently bubble. This should take between 5-7 min.

2. Stir in chia seed and reduce heat to a low simmer. Stir to combine.

3. Stir frequently to prevent burning, until jam thickens, about 5 minutes.

4. Turn heat off and let cool for 5-10 minutes.

Shape and cut dough

1. Remove dough from the fridge.

2. Gently roll out the dough between two sheets of parchment paper. This will help prevent the dough from sticking to the countertop and breaking. You want to roll the dough out to approximately ¼ inch thickness.

3. Use a pizza cutter to cut squares or rectangles, roughly 4” by 2.5”.

4. Continue to re-roll the scraps until no dough remains.

5. As you cut the rectangles, place them on a cookie sheet lined with parchment paper. Place your rectangles in the fridge to chill for 15-20.

6. Preheat oven to 350ºF.

7. Once the dough is chilled, place 1 tablespoon of jam in the centre of the rectangle. Repeat this for 1/2 of the total rectangles (the others do not require filling because they’ll be used for the top).

8. Use a pastry brush to brush water along the edges of the dough. Top each poptart with the remaining dough rectangles.

9. Use a fork to crimp the edges.

10. Bake at 350ºF for 12-15 minutes until the crust is golden brown. Let cool.

Prepare the glaze

1. In a bowl whisk together powdered sugar, milk and vanilla extract.

2. Drizzle glaze onto the cooled pop tarts and top with sprinkles.

Store in the refrigerator for 5 days or freeze for up to 3 months.