Paleo Pop Tarts! (Paleo, AIP, Nut-Free)

Of the many random topics we discuss at Crossfit Iron Will… the other day the debate of “Toaster Strudel versus Pop Tart” came up. I had to search back into my pre-gluten-intolerance days to add in my two cents. Who are we kidding though, Pop Tarts were one of my favorites, and I remember them like it was yesterday! Perhaps, because I made my own paleo version of Pop Tarts… 🙂

I will fore-warn you that these aren’t the easiest to make, (make sure you are’t in a time-crunch for best results) but they are definitely worth it if you’ve been craving a pop-tart.

Ingredients:

  • 1 cup cassava flour (plus 1/4 cup for prepping)
  • 1/2 tsp. natural baking soda
  •  1/2 tsp. himalayan sea salt
  • 1/3 cup coconut oil (solid)
  • 1 egg (plus 2 egg whites)
  • 1/3 cup water
  • 2 TB. local honey
  • 1/3 cup strawberry rhubarb jam (or your choice of fruit preserves)

Instructions:

-Preheat oven to 375 degrees

-In a large mixing bowl combine cassava flour, baking soda and sea salt

-Add solid coconut oil to flour mixture and use your hands to work the coconut oil into the flour, the result will be small crumbles



-In another mixing bowl whisk together one whole egg, honey and water.

-Add the egg mixture into the flour and stir until no chunks remain and a sticky dough forms


-This is where the fun begins! The messier the better… on a clean surface (you can use parchment paper if you’d like but personally I have better luck straight on the counter top) throw down a bunch of cassava flour, and carefully roll out your dough into 1/4 inch thick layer

-Using a pizza cutter, cut rectangles in your dough and carefully transfer the bottom layer of rectangles to a parchment lined baking sheet


-Whisk egg whites in small dish and coat the bottom layers with egg white froth


-Then add your jam to the bottom layer of your pop tarts (you can decide how big or small to make them, in this case I made each about 2 x 1 inches which yielded 9 pop tarts)


-For the tops, make sure each rectangle is slightly larger than the bottom so the edges completely cover the jam and the bottom layer, coat the inside again with egg white before placing over the bottom layer

-Carefully pinch together the top layer to the bottom layer and finish each pop tart with 2-3 slits in the top to allow them to breathe in the oven

-Bake for 15-20minutes or until golden brown


-Let cool (or dont!) and add your favorite topping.. in my case I always enjoyed pop tarts with melted grass-fed butter on top…. YUMMM!!!


Don’t forget to share with your friends- you’ll forever be their hero! 🙂

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