Cherry Poptarts
A gluten free version of the delicious breakfast pastry
Ingredients
Pastry
- 1½ cup Almond Flour
- ¼ cup Ground Flaxseed
- ¼ cup Powdered Truvia
- 1 Egg
- ¼ cup Butter softened
- 1 tsp Vanilla Extract
- ½ tsp Salt
Filling
- 1 cup Cherries
- ¼ cup Granulated Truvia
- ¼ cup Vanilla Protein Powder
Icing
- 1 cup Powdered Truvia
- 1 T Cherry filling from above
- 1-4 T Almond Milk added until desired consistency is reached
Instructions
- In a medium bowl, mix together all pastry ingredients until dough forms
- Chill dough for at least 15min
- While dough is chilling, mix together all filling ingredients in a saucepan on the stovetop. Mashing the cherries to squeeze out as much juice as possible.
- Once dough is chilled, split into two halves and roll out each half into a VERY thin rectangle - about ⅛in thick on parchment paper
- Take one rectangle and place it on a cookie sheet
- Top with all of the filling and spread it out evenly
- Take the other rectangle and flip it over on top of filling and first rectangle
- Press down outer edges to seal the pastry and poke holes in the top to allow steam to escape during baking process
- Bake at 350℉ for 17-20min or until golden brown across entire pastry
- While baking, mix together all Icing ingredients in bowl and spread over slightly cooled pastry - spreading evenly over entire pastry. Top with sprinkle if desired
- Slice large pastry into 12 even pieces. Enjoy!