Ingredients
Scale
Crust
- ¾ cup almond flour
- ¾ cup arrowroot flour
- ½ teaspoon salt
- 4 tablespoons palm oil shortening
- 2 tablespoons maple syrup
- 1 tablespoon of liquid egg (take 1 egg, beat it, and then use 1 tablespoon of the beaten egg)
- Optional: you can add a few drops of stevia liquid if you want the dough to be a bit sweeter. Otherwise, it will be about as sweet as a pie crust).
Filling
- 3/4 cup raspberries (fresh or frozen)
- ⅓ teaspoon gelatin
- 1 tablespoon coconut sugar and/or a few drops of stevia liquid
Glaze
- 2 tablespoons coconut milk (chilled and scooped off the top of the can)
- 1 tablespoon raspberries
- 3–4 drops stevia liquid
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine all of the ingredients for the crust in a mixing bowl or Kitchenaid mixer.
- Once the dough is smooth, roll it into a ball. Put the dough into a plastic sandwich bag and put it in the freezer to chill for ½ hour.
- In a small bowl, toss all of the ingredients together for the filling.
- Once the dough has chilled, roll it out between two pieces of parchment paper until the dough is about ¼ inch thick.
- Cut the dough into 4 even rectangles.
- Divide the raspberries between two of the rectangles and then cover them with the other rectangles of dough. Press the edges together, so the edges seal.
- Bake the pop tarts of 350 degrees for 18 minutes until the edges are barely golden.
- In a small bowl, whip together all of the ingredients for the glaze.
- Once the pop tarts have cooked, allow them to cool before glazing.
Notes
- You can make these pop tarts a few different ways depending on how much sweetener (or not) you want. I included options to make this recipe with stevia liquid, because everyone should be able to eat pop tarts once in awhile.