Description
Paleo “Brown Sugar” Cinnamon Pop Tarts are much better than breakfast out of an aluminum wrapper, but you still get that nostalgic feeling! They are gluten-free, grain-free, and refined sugar free.
Ingredients
- FOR THE CRUST:
- 1-¼ cup Almond Flour
- 1 cup Tapioca Flour
- Pinch Of Salt
- 4 Tablespoons Coconut Oil, Solid
- 1 Egg
- 2 Tablespoons Maple Syrup
- FOR THE FILLING:
- ¼ cups Coconut Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Almond Flour
- ½ teaspoons Tapioca Flour
- FOR THE EGG WASH:
- 1 Egg, Whisked With 1 Tablespoon Water
- FOR THE GLAZE:
- ½ cups Coconut Sugar
- 2 teaspoons Tapioca Flour
- 1 Tablespoon Almond Milk
Preparation
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
Add almond flour, tapioca flour, and salt to the bowl of a food processor and pulse to combine. Add coconut oil, egg, and maple syrup. Process until a dough forms.
Transfer dough onto a work surface lined with parchment paper or a silicone mat. Roll out dough between 2 sheets of parchment paper, to ¼-in thick. Cut into eight 5×3-inch rectangles. Place 4 rectangles on lined baking sheet. These will be the bottom of each pop tart.
Make the filling by mixing coconut sugar, cinnamon, almond flour, and tapioca flour in a small bowl until well combined.
Brush egg wash over entire bottom rectangle. Spoon a tablespoon of filling onto the bottom rectangles, then cover with remaining dough. Use a fork to crimp the edges together on all sides. Lightly brush the tops with the egg wash.
Bake 15–20 minutes, until golden. Cool completely.
To make the glaze, add coconut sugar and tapioca starch to a high power blender. Begin on low speed and gradually increase to high and blend until light and powdery consistency.
Transfer powdered sugar to a bowl and whisk together with almond milk. Spoon glaze over each pop tart and allow to dry.
Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.
