Yes, you read that title right. Paleo Pop tarts happened in my kitchen today. It was an interesting experiment and one of which I almost bailed out of and turned them all into thumbprint cookies. This recipe does require patience and lots of tapioca or coconut flour to keep everything from sticking together. It is worth it though and now my household can enjoy some healthy pop tarts.
When I was pregnant with my son I craved these. Back then I wasn’t health conscious, or at least I was confused about the whole meaning of “healthy”. I looked forward to these things, I would cook them in the oven or toaster until they got chewy. You know when you leave them in the toaster too long, then let them cool off completely the jam in the middle almost reaches a gummy texture and I loved them this way. These cook the same and I’m really excited that after 4 years I can enjoy these again without any drawbacks. WINNING!!
1 Box Simple Mills Pancake and Waffle Mix
2 Room Temperature Eggs
6 Tbs Cold Butter
1/3 Cup Water
1 Cup or more of Arrowroot flour or other flour for dusting.
Jar of your favorite Jam or Jelly. I used an Apricot and a strawberry both have no added sugar or unnecessary ingredients.
1. In a large bowl add pancake mix and cut cold butter into the dough and mix in.
2. Add in eggs and water and mix thoroughly.
3. Place in fridge for 2 hours.
4. The dough is going to be sticky, Place some parchment paper down and dust with flour. Use more flour if needed you want the dough pliable but not brittle.
5. I actually used my hands and not a rolling pin so whichever is easier for you. Dust the rolling pin or your hands and grab a small amount of the dough and form into rectangles. I made mine about 4″ by 6″.You want to have them be a bit wide so there is room for the jam to spread out as it cooks without dripping out.
6. Line the baking sheet with parchment paper and transfer your squares onto it. It should hold 6 rectangles.
7. After the first layer add on a dollop ( about 3 Tbs of your favorite jam) and place another rectangle over the top.
8. Do this for all 6. Use a flour dusted fork to make indents around the edges if you like and poke a few holes in the top to let the steam out.
9. Place in oven and let bake for 15- 20 minutes. Remove once they begin to look a little brown.
10. Place on a cooling rack and let cool completely before serving.
Feel free to add your favorite icing on top and sprinkles!!
Don’t be afraid to mold the rectangles on the baking sheet. I oiled my parchment paper and used my hands to make the rectangles and then made the top layer on my dough dusted parchment paper and it came out fine 🙂 Use what is easiest for you.
Whichever you decide to use, Rolling pin or your hands, make sure you dust both with flour. It will stick to your hands and it will stick to the pin if you don’t.
Original Recipe inspiration from Barefoot Provisions