Home Made Pop Tarts, Gluten-Free – a delicious recipe with almond flour, millet flour, grapeseed oil, egg, choice, either egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a large bowl, use a whisk or fork to combine the almond flour and millet flour.
2
In a small bowl, beat the egg and add the grapeseed oil", "Pour the wet ingredients into the dry and mix until a dough forms-you may want to use your hands to bring all the ingredients together", "Roll the dough into a ball. Place it on a piece of parchment/baking paper. Place another piece of parchment/baking paper over the top. Roll flat with a rolling pin, until about 1/2-cm thick. ~make sure it's not too thin, or the Tarts may break", "Preheat oven to 180u00b0C/350u00b0F.
3
Use a knife or pizza-cutter to make squares from the dough.", "Place any filling you like onto half of the squares. Wet the edges of the squares (this helps the dough stick). Put the other squares on top of the filled ones. Close them by pressing with a wet fork. Tips~if you find the dough breaking, it means it is too thin. Take it back into a ball and re-roll thicker. ~If the room is hot, put the dough in the freezer for 10 minutes to make it easier to handle.", "Brush the top with either an egg, or a dash of milk and maple syrup.
4
Place in the oven for around 15 minutes, until starting to brown"]
442
kcal
Calories
33
g
Fat
26
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup almond flour, 1/2 cup millet flour, 2 tablespoons grapeseed oil, 1 egg, and more.
Yes, Home Made Pop Tarts, Gluten-Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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