Brown Sugar PopTarts
Your favorite breakfast treat just without the gluten
Ingredients
Crust
- 1½ cup Almond Flour
- 2 TBSP Ground Flaxseed
- ¼ cup Powdered Truvia
- 1 Egg
- ¼ cup Butter softened
- 1 tsp Vanilla Extract
- dash of Salt
Filling
- ½ cup Brown Truvia
- 2 tsp Cinnamon
- 1 TBSP Protein Powder
Icing
- 1 cup Powdered Truvia
- 1 tsp Cinnamon
- 1-3 TBSP Almond Milk added until desired consistency is reached
Instructions
- Mix together all crust ingredients until dough forms.
- Split the dough into two halves and wrap each half in clear wrap to refrigerate for 20min
- While the dough is cooling, mix together filling ingredients in a small bowl
- After dough is cooled, pull out each half and roll it on an almond floured surface into a rough rectangle shape that is nearly ⅛ of an inch thick.
- Cut each rectangle into six even rectangles and pick one set of six to be the top and the other six to be the bottom.
- Spoon the filling evenly on top of each of the bottom rectangles. and place the top rectangles onto each bottom rectangle with filling.
- using a fork or your finger, press and seal the edges of each pair of rectangles and poke a hole in the top so steam can escape while baking.
- Bake poptarts at 350℉ for 15-17min or until really golden brown
- While baking, mix together icing ingredients in a small bowl
- When poptarts are baked, remove and let cool on baking sheet for 10min before spreading icing on top.
- Store in an airtight container for up to one week - ENJOY warm or room temp!