Hey, friends! Today’s recipe is super special. For one, it brings back so many childhood memories, and will surely make you feel nostalgic. Secondly, this is a collaboration with my dear friend Heather Resler of Cook It Up Paleo!
Heather is the master of all things allergy-free pastries, so I knew we had to collaborate on this amazing pop tart recipe. The crust is a simple dough made from cassava flour (my new favorite grain-free flour to work with!), the filling is fresh strawberries, and the frosting is a scrumptious mixture of coconut cream and berries.
All in all, this amazing treat will make you feel like you’re seven years old again.
The texture of the pop tarts is incredible, and you’d never guess they’re actually free of grains, gluten, nuts, refined sugar and dairy! Straight out of the oven, they are soft and strong, with crispy, delicious edges and a sweet, bright filling. Every autumn morning needs these as a treat!
I hope you enjoy these little pockets of joy (maybe that’s what I should have entitled this recipe?)!
Very Berry Paleo Pop Tarts
- Yield: 6 1x
Description
Nut-free, grain-free, dairy-free, deliciousness!
Ingredients
Pastry
- 1 cup cassava flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup cold butter or coconut oil (solid, not melted), cubed
- 1 egg, whisked
- 1/3 cup cold water
- 2 tablespoons maple syrup
- 2 egg whites, whisked until very frothy
Filling
- ½ cup finely diced strawberries
- 1 teaspoon arrowroot starch
- 1 teaspoon maple syrup
Frosting
- 3 Tbs coconut cream, at room temperature (the thick white cream from the top of a refrigerated coconut milk can)
- 1 teaspoon maple syrup
- 2 tablespoons freeze-dried strawberries or raspberries (I used raspberries here)
Instructions
- Preheat the oven to 375° F.
- Start by making the filling: simply mix together the strawberries, syrup and arrowroot in a small bowl. Set aside.
- In a mixing bowl, stir together the cassava flour, salt, and baking soda.
- Cut in the coconut oil until the mixture resembles coarse crumbs.
- Add the egg, water, and maple syrup. Stir just until dough comes together, then form dough into a ball.
- Roll dough out on a cassava floured surface in a 12″x12″ rectangle. (I recommend using a ruler to measure and cutting off excess with a pizza cutter to get it nice and square.)
- Cut the dough into twelve 3″x4″ rectangles with a pizza cutter. Run a thin spatula underneath the rectangles to make sure they aren’t sticking to the counter.
- Brush the tops of all the rectangles with beaten egg white.
- On half of the rectangles, place a heaping tablespoon of the filling in the very center. If there is excess water at the bottom of the filling bowl, just discard it.
- Top with the other rectangles, egg white side down against the strawberry filling, then crimp all the edges with a fork.
- Brush the tops with beaten egg white. Cut 3 small vents on the top of each pop tart using a knife.
- For very neat-looking pop tarts, cut off excess dough on the edges of the tarts to create nice straight edges.
- Carefully transfer the pop tarts to greased baking sheet. Bake pop tarts for 15-20 minutes, or until golden brown.
- Meanwhile, mix together the frosting ingredients in a small bowl.
- When the tarts come out, let them cool for 10 minutes, then spoon the frosting over them and enjoy!
