August 1, 2017
These are packed full of gooey, delicious berries and slathered in a sweet frosting.
At first, I was like, “Dang this is gonna be really hard to make.” Then I made them and I was like, “Whoa, that was sooo easy.” Seriously, even Dacey helped me make them.
The frosting was just something I whipped together but it ended up being really good and the coconut oil helps it maintain density. It was even approved by my neighbor 😉
These are super yummmmm and not totally paleo, but the frosting is 100% AIP friendly!
- 1 cup gluten free, nightshade free flour
- 1/3 cup palm shortening
- 1 replacement egg I used Bob's Red Mills
- 1/4 cup maple sugar
- 2 tbsp rice milk or other alternative milk
- 1/2 tsp vanilla bean powder
- dash of salt
- 1 cup berries
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tbsp cassava syrup
- 1/4 tsp cream of tartar
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Preheat oven to 350 degrees F.
In a mixing bowl, combine all the ingredients for the dough except the arrowroot flour. Mix until combined and a dough forms.
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Put a piece of parchment paper down and lightly dust with arrowroot flour before placing the dough on top of it. Place another sheet of parchment paper on top of the dough and gently roll it out to about 1/4" thickness. Try to maintain a rectangle or square shape. This is a really fun step if you have little hands helping you 😉
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You should be able to cut enough rectangle shapes for 8 poptarts.
After you're done cutting shapes, put your berries and maple syrup in a saucepan over medium heat. Mash the berries and simmer for about 10 mins. Place in the fridge to cool or let it cool on its own which takes FOREVER.
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Once cooled, spoon a tablespoon of berry mix into half of the rectangles. Some of it will spill over unless you're a magician. Press the sides down with a fork to ensure it stays closed. Bake for 15 mins.
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While they are baking, whisk together the ingredients for the frosting in a small mixing bowl and set aside.
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Let the poptarts cool and add frosting. Yummmmmm
