Apple Cinnamon Pop Tarts
Yep, you heard that right! The childhood sugar-bomb masked as dessert got a healthy makeover!
- 1 cup blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour plus more for dusting
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla powder sub extract
- 1/2 cup cold butter chopped into 1/2 inch pieces(sub cold, solid coconut oil)
- 1 egg
- 1 egg white
APPLE MIXTURE INGREDIENTS
- 1 large red apple peeled and chopped into 1/4 inch pieces
- 2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- pinch sea salt
- 1/2 cup water
- Sift dry ingredients together into a bowl.
- Add dry mixture and cold butter to a food processor. Pulse until butter is incorporated and mixture forms a crumbly texture.
- Add egg and pulse until dough starts to form and stick together. Turn dough out onto saran wrap and form a ball. Flatten ball slightly, wrap and refrigerate 20 minutes.
- While dough is refrigerating, heat apple mixture ingredients in a small sauce pan on medium. When mixture boils, lower to simmer and cook for 20 minutes, stirring and adding extra water as needed to prevent sticking. Remove from heat when apples are soft, and the sugar and water have formed a gooey liquid. Allow to cool.
- Cut a piece of parchment paper into a 3 1/2 by 2" rectangle. Line a large baking sheet with parchment. Heat oven to 375 degrees F.
- Lay a long piece of parchment on a rolling surface. Dust with arrowroot flour. Place un-wrapped dough on parchment and dust with a bit of arrowroot as well. Place another long piece of parchment on top.
- Roll dough into approximately 1/8th thickness. Take top layer of parchment off and use parchment rectangle to measure and cut out pieces of dough. Use a spatula to carefully lift dough rectangles onto baking sheet. Make as many as you can, then form dough scraps until another ball and roll out another sheet 1/8th inch thick. Repeat until you have 16 rectangles (you can gently overlap them on the baking sheet).
- Get apple filling. On 8 of your dough rectangles, put 1 tablespoon filling in the middle, leaving space around the edges. Take remaining dough rectangles and place on on top of each filling-covered piece. Gently press edges down to seal. Some dough might crack--this is totally ok! Use a fork to pierce a few rows of holes in pop tarts.
- Bake for 10 minutes, remove and brush with egg white. Bake another 3-4 minutes, or until edges are golden brown. Cool 15 minutes before enjoying.