AIP Paleo Pop Tarts
Grain-Free Pop Tarts We Can Eat!
As an adult I realize that these treats were created in laboratories specifically designed to make them irresistible to young palates. The concept of a fruit-filled biscuit with frosting is a winner, but can't there be a grain-free, refined-sugar free, paleo version? The answer is yes! The secret ingredient is Otto's Cassava Flour which you can purchase by clicking here.
AIP PALEO POP TARTS
INGREDIENTS
- 5 cups cassava flour
- 2 cups pork lard
- ½ cup water, more as needed
STRAWBERRY FILLING INGREDIENTS
- 1 lb. fresh strawberries
- 1/2 Tbsp. fresh lemon juice
- 2 Tbsp. honey
- 1 1/2 tsp. grass-fed gelatin
GRAPE FILLING INGREDIENTS
- 1 pound grapes
- ½ cup honey
- 1 tablespoon lemon juice
- 1 ½ tsp. grass-fed gelatin
ICING INGREDIENTS
- 1 cup of coconut butter, softened in microwave until creamy
- 1 cup coconut cream
- ¾ cup honey
- 1 T. vanilla extract
STRAWBERRY FILLING INGREDIENTS
- In bowl of food processor, put flour, add lard, pulse to combine well, add water gradually until a soft dough is formed. Remove and wrap in plastic until ready to use.
- 1. Chop the tops off of the strawberries and discard them, then slice the strawberries in half. Put the strawberries, lemon juice and raw honey in a small saucepan and place over medium-high heat.
- 2. Allow the mixture to boil lightly for about 5 minutes, stirring occasionally. Once the strawberries are softened, start pureeing the mixture with an immersion blender until smooth.
- Remove the pan from the heat, add the gelatin and stir until well combined. Cool thoroughly.
GRAPE FILLING INGREDIENTS
- Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all.
- Put the blended grapes, sugar and lemon juice in a heavy bottom pot.
- Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. Add gelatin and stir until well combined. Cool thoroughly.
ICING INGREDIENTS
- Mix all ingredients until well combined.
POP-TART INGREDIENTS
- On floured board, roll out dough until 1/8” thick. Cut into 3x5” rectangles. Arrange 6 rectangles on a parchment lined sheet tray. Brush edges with egg wash (mix 1 egg with 1 tablespoon of water) spoon 2 tablespoons of filling into the center of each square. Do not spread it out. Lay another 3x5 rectangle over top of each square. Press edges together with tines of a fork to seal the dough. Bake 20 minutes until golden brown at 400 degrees. Remove and cool. Drizzle icing over top of each pop tart and serve.