Paleo Pop Tart Crust:
- ⅔ cup cassava flour plus more for dusting
- ½ cup arrowroot flour
- 1 teaspoon xanthan gum
- ¼ cup coconut sugar
- ¼ cup coconut oil
- 2 eggs
- 2 tablespoons maple syrup
Strawberry Filling Option:
- 6 tablespoons of your favorite strawberry jam (one tablespoon for each Pop Tart)
Egg wash Ingredients:
- 1 egg
- 2 tablespoons water
Strawberry Icing Ingredients:
- 1 cup melted plain coconut butter
- 1 teaspoon beet root powder for color
For Paleo Dough:
In small food processor, combine flours, xanthan gum and sugar.
Open lid and add oil, eggs and syrup.
Close lid and blend for 1 minute. The dough will get a bit thicker.
Remove dough from food processor and wrap tightly in plastic wrap; chill in fridge for one hour.
Remove from fridge and roll out onto an arrowroot dusted counter top and roll into a sheet that is 12"x 12"
Cut rectangle into 12 smaller rectangles, that are 4" x 3" each.
Preheat oven to 350℉.
Place half of the rectangles you’ve rolled out on a parchment lined cookie sheet.
Spoon 1 tablespoon of filling in the center and spread around leaving a ½ inch border around the filling.
Brush a small amount of egg wash on the border where there is no filling.
Using another rectangle(that you did not put the cookie sheet yet) cover the filling and egg wash and pinch all four sides together to seal. Go over it again with the tip of a fork along the four sides of the Pop Tart.
Repeat until all 6 Pop Tarts are filled and sealed.
Brush egg wash(instructions below*) over the tops of each one and bake for 20 minutes.
When cooled, spread 1-2 tablespoons of the prepared coconut butter topping over each one.
Let set up for 20 minutes before eating and enjoy!
For the Egg Wash*:
In a small bowl, mix together egg and water until combined.
For the Strawberry Icing:
Mix coconut butter and beet root powder in a small bowl
Difficulty Level: Hard