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Sunday 2 November 2014

Healthy Homemade Cherry Pop Tarts (SCD, Paleo, Gluten-Free)

  • Great substitute for the real deal
  • Make in advance and freeze them
  • Makes 5 Healthy Homemade Cherry Pop Tarts

Cherry Filling

1.5 cups cherries (I used frozen)
1.5 tablespoons honey
Juice from 1-2 lemons (depends how tart you like)
2 tablespoons water
1/2 teaspoon powdered gelatin

-If you're using frozen cherries, allow them to defrost completely before beginning
-Blitz all ingredients except the gelatin in a food processor then transfer to a saucepan
-Cook on medium heat and add gelatin once the mixture has warmed up
-When it starts bubbling, turn the heat down to medium-low and allow to simmer for app. 20 minutes (it'll get thick and syrupy)
-While it thickens, get started on the crust

Homemade Pop Tart Crust

1.5 cups almond meal
1/4 cup coconut flour
1/4 cup/55g butter
1 tablespoon honey
1/4 teaspoon salt
1/2 an egg, beaten

-Preheat oven to 190C/375F and line a baking tray with baking paper
-Pulse all ingredients together in your food processor until gravelly (save the other half of the egg)
-Pour dough out onto a sheet of cling wrap, form it into a ball and put it in the freezer to chill for ten minutes
-After chilling, remove half of the ball of dough from the freezer and place it on a sheet of baking paper
-Put another sheet of baking paper on top and use a rolling pin to roll it out to app. 1/8" thickness
-Hot Tip: Throughout the rolling process, peel back the top piece of baking paper, put it back, then flip the whole operation over and peel back the piece of baking paper that used to be on the bottom - this will keep the dough from getting too stuck to the paper.
-After rolling, use a sharp knife to cut out rectangles of about 3" x 4" then use a spatula to transfer squares to prepared baking tray
-Gather the scraps and repeat then get the other half of the dough from the freezer and repeat - you should end up with ten rectangles in total
-Spread the homemade cherry filling onto five of the dough rectangles, leaving a small border around the edges
-Place the other five dough rectangles on top of the others and seal the edges with your finger or a fork
-Poke holes in the top with a fork and brush with the other half of the egg
-Bake for 12 minutes

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