So when my husband says, “what about pop tarts?”, I say, “sure, why not?!” Of course, I need to set aside the time, and get my explorer hat on… Making paleo dough, particularly a nut-free version, is always interesting and very specific to each recipe. In this particular recipe, I modified my pie crust cookie recipe and essentially created large circles that I filled and then folded over in half and crimped the edges of. I then brushed the tops with egg wash. They came out delicious and so whimsical!
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Ingredients
- 1 cup arrowroot
- 1/2 cup cassava flour
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup olive oil
- 1/4-1/2 cup water
- 1 egg
- 1 tsp vanilla
- 1/2 cup maple syrup
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- In small bowl, add all dry ingredients and mix well.
- In mixer, add olive oil, maple syrup, 1/8 cup water, and vanilla and mix well.
- Add dry mix to mixer and mix well (stop midway and scrape paddle).
- Add egg and mix again.
- Add remaining water slowly, 1 tbs at a time until desired texture is achieved.
- Roll out dough between two sheets of parchment paper.
- Create shapes and/or fill cookies with filling. For pop tart style confections, create rectangles or large circles, fill half and fold over, then crimp edges gently with fork. For filled cookies, you can also brush tops with egg wash for golden/shiny appearance.
- Bake at 350 for 15 minutes.
- Let cool before enjoying!
Recipe Notes
If you are creating filled goodies, you can use regular jam, or create a thick sauce/paste by mixing some cocoa/cacao powder, maple syrup or honey, a little cinnamon if you like, and a pinch of sea salt. You can also fill these with a custard.