Paleo “Brown Sugar” Cinnamon Pop Tarts

1. 1

   Preheat oven to 350u00b0F. Line a baking sheet with parchment paper and set aside.

2. 2

   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.

3. 3

   Transfer dough onto a work surface lined with parchment paper or a silicone mat. Roll out dough between 2 sheets of parchment paper, to 1/4-in thick. Cut into eight 5x3-inch rectangles. Place 4 rectangles on lined baking sheet. These will be the bottom of each pop tart.

4. 4

   Make the filling by mixing coconut sugar, cinnamon, almond flour, and tapioca flour in a small bowl until well combined.

5. 5

   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.

6. 6

   Bake 15-20 minutes, until golden. Cool completely.

7. 7

   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.

8. 8

   Transfer powdered sugar to a bowl and whisk together with almond milk. Spoon glaze over each pop tart and allow to dry.

9. 9

   Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.