Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Very Berry Paleo Pop Tarts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

Nut-free, grain-free, dairy-free, deliciousness!

Ingredients

Scale

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

  1. Preheat the oven to 375° F.
  2. Start by making the filling: simply mix together the strawberries, syrup and arrowroot in a small bowl. Set aside.
  3. In a mixing bowl, stir together the cassava flour, salt, and baking soda.
  4. Cut in the coconut oil until the mixture resembles coarse crumbs.
  5. Add the egg, water, and maple syrup. Stir just until dough comes together, then form dough into a ball.
  6. 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.)
  7. 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.
  8. Brush the tops of all the rectangles with beaten egg white.
  9. 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.
  10. Top with the other rectangles, egg white side down against the strawberry filling, then crimp all the edges with a fork.
  11. Brush the tops with beaten egg white. Cut 3 small vents on the top of each pop tart using a knife.
  12. For very neat-looking pop tarts, cut off excess dough on the edges of the tarts to create nice straight edges.
  13. Carefully transfer the pop tarts to greased baking sheet. Bake pop tarts for 15-20 minutes, or until golden brown.
  14. Meanwhile, mix together the frosting ingredients in a small bowl.
  15. When the tarts come out, let them cool for 10 minutes, then spoon the frosting over them and enjoy!

Find it online: https://wholegirl.com/very-berry-pop-tarts/