Apple Cinnamon Pop Tarts (grain free)

Posted on by llbalanced
Apple Cinnamon Pop Tarts (grain free)
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01.25

I love to cook.

Clearly.

BUT, I really, really, really love to bake. Specifically, I get my jollies from inventing healthy versions of traditional goodies. And I'm trying to figure out what this says about me.

People generally seem to fall squarely into the "cooking" camp or the "baking" camp. Cooks, it seems, are free-form artists, rule breakers, people with an innate understanding of how flavors come together. Or, they're just willing to make more mistakes. Bakers, on the other hand, prefer law and order, relish the magic of science that will get you from Point A to Point B if you follow the steps.

pop tarts 6 (1 of 1)

My emerging specialty seems to be a hybrid of the two. When experimenting with grain-free, gluten-free, paleo and vegan baking, there are some non-negotiable edicts you must abide by. Coconut flour requires eggs. Maple syrup cannot substitute for white sugar without reducing liquid elsewhere. Chocolate is ALWAYS a good choice.

Aside from these tenets, however, there is ample room for creativity and novelty. Perhaps this combination is what I so adore. I can stay within the comfort of basic scientific law (yes, the chocolate one counts), while exploring a world of baking that has endless depths left to be plumbed.

pop tarts 7 (1 of 1)

I guess this all makes sense though...my website, my life, have always been about balance and moderation, never extremes. Interesting.

Thank you all for indulging my personal self discovery, and now I will reward you with these Grain Free Apple Cinnamon Pop Tarts. These babies simply came from asking my husband about his favorite childhood treats, and he mentioned McDonald's apple pie (also a favorite of mine). We now know that these corn-syrup/veg oil nightmares are abhorred, but they were undeniably delicious. This seemed like a perfect opportunity to test a grain-free pastry dough. As I played around, I realized that my dough resembled more of a Pop-Tart crust. Pop-Tarts also come in Apple Cinnamon. Two and two makes...

pop tarts 4 (1 of 1)

EIGHT (maybe I am a rule-breaker?!) beautiful, lightly sweetened "Pop Tarts", with a gooey all-natural fruit filling. They're tender, flavorful, and truly healthy enough for breakfast unlike their insidious forebears. I opted to drizzle mine with THIS quick raw caramel, but the choice is yours. I know these require a lot of steps, but what better way to spend a chilly afternoon? It is ALL worth it when you bite into one warm out of the oven.

You can absolutely play around with the size of your Pop-Tarts and double the filling if you want more, just know that you run the risk of your crust breaking. But isn't that the fun?

Tell me, are you a cook or a baker?

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TOTAL TIME :
8pop tarts
INGREDIENTS
  • DOUGH INGREDIENTS
  • 1 cup blanched almond flour (I use Honeyville, link in my store page)
  • 1/2 cup coconut flour (link in my store page)
  • 1/2 cup arrowroot flour (plus more for dusting)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla powder (link in my store page or sub extract)
  • 1/2 cup cold grass-fed 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
DIRECTIONS
  1. Sift dry ingredients together into a bowl.
  2. Add dry mixture and cold butter to a food processor. Pulse until butter is incorporated and mixture forms a crumbly texture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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.
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