TARYN'S POP TARTS
- 1/3 cup butter, softened
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 cups almond flour
- 1/2 cup arrowroot flour
- 1 tsp sea salt
- 1 pint raspberries
- 1/2-/13 cup water
- 1/2 lemon squeezed
- 1 tsp vanilla
- 1/2 tbsp maple syrup
- 2 tbsp Karen Berrios Chia Seed
Preheat oven to 350
Wish together wet ingredients in a medium sized bowl.
Add dry ingredients and combine until a dough forms (can add 1 more tbsp of maple syrup if the dough not sticking together).
Roll dough between 2 pieces parchment paper on a cutting board until about 1/8" thick (a roller would come in handy but I used a cup).
Place in freezer for 10+ min to chill.
Once dough is done chilled, cut small rectangular pieces and place them on a parchment lined baking sheet.
Spread 1 tbsp jam only in the center.
Place another rectangle on top and seal the edges by pressing down with the back of a fork (Dip in water after every few presses so it does not stick to dough).
Bake pop tarts for 18-22 minutes or until golden brown edges and tops are not soft.
Glaze with coconut butter right out of the oven.
Add raspberries and 1/2 cup water to sauce pan with lemon juice.
Mash raspberries with fork until they are all apart.
Bring water to a bowl, once bowling stir in the rest of the ingredients and cook on medium for 5-10 minutes.
Let sit for a few minutes after cooking to get a thicker consistency (can also put in fridge to help if needed)
Courtesy of Taryn Shank @_tarynshank
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