Berry Paleo Pop Tarts

Berry Paleo Pop Tarts

Ingredients:

Dough:

Filling:

  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • 2 tbsp pure maple syrup
  • Cinnamon (to taste)

Assembly:

Icing:

  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 2 tbsp almond milk (plus more as needed)

Directions:

  1. In blender or food processor mix: 1 cup of Carrington Farms cassava flour, 2/3 cup arrowroot starch, 2 scoops collagen(optional), 1/4 cup melted Carrington Farms ghee, 2 eggs, 1/4 cup maple syrup, 1/2 tsp baking soda, 1 tsp vanilla, and pinch of salt. 
  2. After blended, use a rubber spatula to push contents to bottom. Add 2 tbsp of chilled unsweetened almond milk. Blend again. A dough should form!
  3. Sprinkle some arrowroot starch on your counter and roll out your dough (about 1/4 inch thick). 
  4. Cut 3x4 inch rectangles. I was able to make 12 rectangles total (6 poptarts). You’ll need to re-roll out the excess dough.
  5. Heat 1/4 cup raspberries, 1/4 cup blueberries, 2 tbsp pure maple syrup, and cinnamon in a microwave safe dish for about 1 min. Mash with fork once done. Let cool in freezer for 5-10 min.
  6. Place 6 of your rectangles on a parchment lined baking sheet and spoon 1 tbsp of berry mix on eat rectangle. (Careful not to overfill!)
  7. Melt 1 tbsp of ghee and brush on outer parts of rectangle with no filling. Carefully lay another rectangle on top. Pinch down the sides with your fingers, then use a fork to make a seal on all edges by lightly pressing down. Brush melted ghee on the edges and lightly brush on top. Repeat until you have 6 filled poptarts.
  8. Bake for 20 min at 350°.

For the Icing:

  1. Mix 1/4 cup almond butter and 1/4 cup maple syrup. Microwave for 10 seconds and stir. Add 2 tbsp almond milk and stir again. Add more if too thick.
  2. Once poptarts are ready, heat for another 10-15 seconds and mix in more almond milk (1 tbsp at a time).