Lectin-Free Paleo Pop Tarts
So excited this morning because I made Pop Tarts!!! Thank you @paleorunningmomma for this amazing recipe! For her original recipe, click here! 😍🍑🍩 These are absolutely DELICIOUS! I ended up filling mine with fresh peaches I got at the market, and using dried strawberries instead of sprinkles! So flaky and delish!!! I’m definitely going to have to hide these! 🙈👹 I made a few other modifications, which you can too! Always adjust to your own diet/preferences - luckily nowadays there’s a replacement for just about everything! I used @lakantosweetener for the filling and crust, @swervesweetie confectioners for the frosting, and @nutiva butter-flavored coconut oil for the crust. I also halved the recipe, which made 7 tarts. Plenty for me and the husband! 👫🥧 Hope everyone is having a relaxing Sunday! 💚
Ingredients: (Makes about 7 tarts)
For the Peach Filling:
2 cups peaches sliced
3 Tbsp Lakanto Maple Syrup, or pure maple syrup
For the crust:
1 cup blanched almond flour
1 cup tapioca flour, plus more for rolling the dough
1/2 tsp iodized sea salt
1 Tbsp Lakanto golden sugar, or coconut sugar
7 Tbsp Nutiva butter-flavored coconut oil, pastured organic butter, or ghee
1 Flax seed egg, or pastured egg
For the frosting:
2/3 cup Swerve confectioners sugar
1 Tbsp coconut milk
1/4 tsp pure vanilla extract
Optional, freeze-dried strawberries for sprinkles
For the filling:
1. Place peaches and maple syrup in a small saucepan over medium high heat, and bring to a boil. Lower heat to med and allow to boil/strong simmer over heat for 20 minutes or until reduced and thickened, stirring and crushing peaches as they cook.
2. Optional: once done, use an immersion blender to smooth out the jam even more, or a regular blender if you don’t have an immersion blender. Transfer jam to a glass container and allow to cool before using (refrigerating is fine.)
For the crust:
1. In the bowl of a food processor pulse all ingredients EXCEPT eggs to create thick crumbs, then pulse/process in the eggs until a dough forms.
2. Gather dough with a spatula and divide into two equal parts. The dough will be sticky. Wrap each one in plastic wrap and flatten into discs, then chill 30 mins or up to overnight.
3. Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one disc of dough and sprinkle with more tapioca, then another piece of parchment. Roll out the dough, starting from the center and moving outward, into a 9 x 12 “ rectangle (approximately), 1/8-1/4” thick. Use a pizza cutter to clean up the edges of the rectangle.
4. *This was the trickiest part for me.* If dough became very soft, chill in the fridge freezer for a couple of minutes before proceeding. Continue this process every time the dough gets too soft. You almost need one of those cold counters like they have at Marble Slab ice creamery!
5. After rolling out, carefully transfer the dough on the parchment (do not separate) to a large baking sheet. Use the pizza cutter to cut dough into rectangles. Gently separate the rectangles from one another - 1/2” of space around each one is enough.
6. Place the entire baking sheet in the refrigerator while you repeat the steps with the remaining disc of dough (rolling out and cutting into rectangles.
1. Preheat your oven to 350 degrees, and place an oven rack in the top half of your oven.
2. Spoon about 1 1/2 Tbsp of the jam in the center of the first rectangles, spreading out gently, leaving a 1/2” border dough.
3. Carefully place a rectangle from the second disc over each of the first. Use a fork to lightly seal the edges, then prick the top of each pastry to allow steam to release while baking.
4. Bake in the preheated oven for 20-22 minutes or until just beginning to turn golden brown.
5. Remove from oven and place entire baking sheet on a wire rack to cool completely.
6. While pop tarts cool, whisk together icing ingredients in a small bowl. Drizzle over completely cooled pop tarts, then allow icing to harden for 20 minutes before serving.