AIP Pop Tarts

• Condiments

  • 1/2 cup Coconut butter
  • 1/2 cup Jam
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/4 cups Cassava flour
  • 1 tsp Salt

• Desserts

  • 1 tbsp Gelatin

• Liquids

  • 3/4 cup Water

Found on ourgrainfreelife.com

Description

Ingredients

• 1¼ cups cassava flour
• 1 tbs gelatin
• 1 tsp salt
• ½ cup coconut butter (softened in microwave for ten seconds)
• 2 tbs maple syrup
• ¾ cup water
• ½ cup jam

Directions

• Preheat oven to 350. Line a baking sheet/stone with parchment paper.
• Combine dry ingredients in a medium sized bowl and mix well with a fork.
• In a small bowl add coconut butter, and using a hand mixer, cream coconut butter. Add maple syrup and water until completely combined.
• Add liquid ingredients to dry ingredients and mix with a fork until you have a workable dough.
• Roll the dough out between two pieces of parchment until very thin, but still pliable.
• Score the dough with a knife (I like to cut out a piece of parchment as a guide) into even rectangles or square (optional: use a cookie cutter of any size). My pop tarts were about 2 inches by 3 inches.
• Remove one square from the parchment using a pancake spatula and place on pre-lined baking sheet.
• Add one tablespoon of fruit preserves of jam to transferred square. Wet the edges of the square with water to help seal the top square.
• Select another square and gently place it over the jam (this is your top square).
• Gently press the edges of the pop tart to seal. I use a fork to imprint the edges after sealing.
• Repeat steps 7-10 until all squares are done!
• Bake for 2o minutes or until the edges are a nice, golden brown.