Sugar-free Gluten-free Strawberry Pop Tarts

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These versatile Pop Tarts don't taste like the real thing. They're even better!


Disclaimer: I've had mixed results with this pastry dough, but the first batch was perfect! 

INGREDIENTS:

For the Crust

  • 2 cups cassava flour
  • 1 cup coconut oil
  • 2 Tbl @lakanto monk fruit sweetener
  • 2 teas apple cider vinegar • 2 teas salt
  • 6 Tbl hot water 

For the Filling

  • 4 TBL Strawberry preserves (no sugar — I ❤️ St. Dalfors all fruit preserves) 

For the Frosting

  • 4 Tbl strawberry preserves
  • 1 cup @lakanto monk fruit powdered sweetener • 1/2 cup coconut oil
  • 1 teas vanilla extract 


INSTRUCTIONS:

  1. Preheat oven to 400•
  2. Mix all of the crust ingredients together in a bowl. The dough should be a little crumbly in texture.
  3. Form dough in a ball and then roll out with a rolling pin (if dough cracks, add a little more water or dairy-free milk)
  4. Using a 3x5 card as your inspiration, cut out little rectangles (should get about 8 rectangles)
  5. Wash one side of each rectangle with an egg
  6. Add parchment paper to a baking sheet and spray with oil
  7. To make the pop tart, spread strawberry preserves over one rectangle (on the non-egg wash side) and top with another rectangle (this one should have the egg wash side up). Voilà! A pop tart! • do this process for remaking sheets of dough
  8. Cook in the oven for 12 minutes, then turn the pop tarts over so that both sides bake • Cook for an additional 3-5 minutes until golden brown on both sides • Remove from the oven and cool on a cooling rack for about 30 minutes.
  9. Once cooled, add frosting 

For the Frosting

  • Add all the frosting ingredients to a mixing bowl and mix ☺️ 


BAKER'S NOTES

If you like warm pop-tarts, eat them right out of oven! You can put a bit of frosting in a little dipping bowl and dip your in frosted PTs in there for a lil extra🍓 kick!

Enjoy! Enjoy! Enjoy! 

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