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Paleo Brown Sugar Cinnamon Pop Tarts (gluten free, grain free, refined sugar free)

Paleo Brown Sugar Cinnamon Pop Tarts (gluten free, grain free, refined sugar free)

Angelina
Paleo “Brown Sugar” Cinnamon Pop Tarts are much better than breakfast out of an aluminum wrapper, but you still get that nostalgic feeling! They are gluten free, grain free, and refined sugar free.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine Paleo
Servings 4 pop tarts

Ingredients 

Crust

  • 1 ¼ cup almond flour
  • 1 cup tapioca flour
  • pinch of salt
  • 4 tbsp coconut oil solid
  • 1 egg
  • 2 tbsp maple syrup

Filling

  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp almond flour
  • ½ tsp tapioca flour
  • egg wash: 1 egg whisked with 1 tbsp water

Glaze

  • ½ cup coconut sugar
  • 2 tsp tapioca flour
  • 1 tbsp almond milk

Instructions 

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • Add almond flour, tapioca flour, and salt to the bowl of a food processor and pulse to combine. Add coconut oil, egg, and maple syrup. Process until a dough forms.
  • Transfer dough onto your work surface that has been lined with parchment paper or a silicone mat. Roll out dough between 2 sheets of parchment paper, to ¼-in thick. Cut into 8 5x3-inch rectangles. Place 4 rectangles on lined baking sheet. These will be the bottom of each pop tart.
  • Make the filling by mixing coconut sugar, cinnamon, almond flour, and tapioca flour in a small bowl until well combined.
  • Brush egg wash over entire bottom rectangle. Spoon a tablespoon of filling onto the bottom rectangles, then cover with remaining dough. Use a fork to crimp the edges together on all sides.
  • Lightly brush the tops with the egg wash and bake 15-20 minutes, until golden. Cool completely.
  • To make the glaze, add coconut sugar and tapioca starch to a high power blender. Begin on low speed and gradually increase to high and blend until light and powdery consistency.
  • Transfer powdered sugar to a bowl and whisk together with almond milk.
  • Spoon glaze over each pop tart and allow to dry.
  • Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram