Vegan Raspberry “Poptarts”
Servings: 8 poptarts
Calories: 234kcal
Ingredients
- ½ cup millet flour
- ½ cup brown rice flour
- ½ cup almond flour
- ½ cup tapioca starch
- ½ teaspoon fine sea salt
- ¾ teaspoon xanthan gum
- 2 tablespoons granulated sugar
- 5 tablespoons cold vegan butter
- 3 tablespoons cold palm shortening
- 3-5 tablespoons cold water
- Raspberry jam , for filling (choose the thickest jam possible)
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Add the flours, starch, salt, gum, and sugar to the bowl of a food processor. Pulse to combine. Cut the butter and shortening into small pieces, add to the food processor and pulse until a sandy texture forms, 10-15 pulses. Pour the water into the food processor, pulsing between each addition, until a dough has formed.
- Turn the dough out onto a piece of parchment paper. Knead into a ball, then roll out to 1/8-inch thick. Cut the dough into 3-inch strips, then slice again to form 3x5-inch rectangles. Spoon 1 tablespoon of jam onto one rectangle of dough. Cover with another rectangle of dough, then crimp the edges together with a fork until all sides are closed up. Transfer to baking sheet. Repeat with the remaining dough.
- Prick the top of each tart with a fork before baking to allow for air to flow through. Bake on the center rack for 35-45 minutes, until dough has browned. Remove and cool on a wire rack before enjoying.
Nutrition
Calories: 234kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 212mg | Potassium: 50mg | Fiber: 2g | Sugar: 3g | Vitamin A: 334IU | Calcium: 17mg | Iron: 1mg