The best part of waking up, for me, USED to be getting to eat a Pop Tart. This was when I was 12, but I remember them being so awesome. It felt so much like a dessert, yet somehow it was for breakfast. I didn’t care, because I was a kid and had no concerns about sugar content, preservatives, or grain consumption. They just tasted delicious and put a smile on my face! I still remember burning my fingers taking them out of the toaster before letting them a cool a minute.
Grain-Free Pop Tarts We Can Eat!
As an adult I realize that these treats were created in laboratories specifically designed to make them irresistible to young palates. The concept of a fruit-filled biscuit with frosting is a winner, but can’t there be a grain-free, refined-sugar free, paleo version? The answer is yes! The secret ingredient is Otto’s Cassava Flour which you can purchase by clicking here.
This is what our Executive Chef came up with. We think you’ll love it!
- 5 cups cassava flour
- 2 cups pork lard
- ½ cup water, more as needed
- 1 lb. fresh strawberries
- 1/2 Tbsp. fresh lemon juice
- 2 Tbsp. honey
- 1 1/2 tsp. grass-fed gelatin
- 1 pound grapes
- ½ cup honey
- 1 tablespoon lemon juice
- 1 ½ tsp. grass-fed gelatin
- 1 cup of coconut butter, softened in microwave until creamy
- 1 cup coconut cream
- ¾ cup honey
- 1 T. vanilla extract
- In bowl of food processor, put flour, add lard, pulse to combine well, add water gradually until a soft dough is formed. Remove and wrap in plastic until ready to use.
- 1. Chop the tops off of the strawberries and discard them, then slice the strawberries in half. Put the strawberries, lemon juice and raw honey in a small saucepan and place over medium-high heat.
- 2. Allow the mixture to boil lightly for about 5 minutes, stirring occasionally. Once the strawberries are softened, start pureeing the mixture with an immersion blender until smooth.
- Remove the pan from the heat, add the gelatin and stir until well combined. Cool thoroughly.
- Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all.
- Put the blended grapes, sugar and lemon juice in a heavy bottom pot.
- Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. Add gelatin and stir until well combined. Cool thoroughly.
- Mix all ingredients until well combined.
- On floured board, roll out dough until 1/8” thick. Cut into 3x5” rectangles. Arrange 6 rectangles on a parchment lined sheet tray. Brush edges with egg wash (mix 1 egg with 1 tablespoon of water) spoon 2 tablespoons of filling into the center of each square. Do not spread it out. Lay another 3x5 rectangle over top of each square. Press edges together with tines of a fork to seal the dough. Bake 20 minutes until golden brown at 400 degrees. Remove and cool. Drizzle icing over top of each pop tart and serve.