Gluten-Free Pop Tarts

So, they don't have the ease of a cardboard box and a foil pouch, but these also aren't filled with ingredients you can't pronounce and dyes that do funky things to you either. Our version of pop-tarts are made with our gluten-free pie dough and are filled with almond butter and black raspberry jam. If this combo is a little too fancy pants (we get it... it's a pop-tart) you can always fill it with whatever you like: Brown sugar and butter. Strawberries and sugar. Chocolate sauce. We don't judge. These would make a great Father's Day Breakfast treat. He did help give you life, after all. So the least you can do is buy him some socks and make him some health(ier) pop-tarts.

To make this recipe you will need:
2 cups gluten-free cup-for-cup flour blend
1 tablespoon + 1 teaspoon sugar
1/2 teaspoon xantham gum
1/2 teaspoon sea salt
1/2 cup unsalted butter, cold and and cut into 1-inch cubes
1 egg
1 tablespoon milk

Place dry ingredients in the bowl of a food processor. Add in butter and pulse until a coarse meal forms. Add in egg and milk and pulse until dough comes together. Mix longer than you would a regular pie dough to allow the flours to develop strength and structure. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees. Sprinkle a little GF flour mixture onto a piece of parchment paper and turn dough out on to the paper. Sprinkle more flour onto the dough and cover with another piece of paper. Roll out dough between the two pieces of parchment. Roll to about 1/8-inch thick. Cut pieces to about 2x3 inches and place on parchment on a baking sheet. 

Carefully fill the bottom of the pastry with a couple teaspoons of almond butter and couple teaspoons of jam, taking care not to get too close to the edges. Wet the edges of the pastry with a little water and cover with another rectangle of dough. Use a fork to crimp the edges shut. Poke holes in the top so that the steam can escape while they bake. Whisk one egg with a tablespoon of water and brush the tops of the pastry with it. Bake for 8-10 minutes, or until golden brown. 

To make the icing:
1 cup powdered sugar
1-2 teaspoons half-and-half or milk
splash of vanilla (optional)

Whisk everything together until all the lumps in the sugar have disappeared. It should be very thick, but still spreadable. Add more liquid if necessary. Wait until pastries have completely cooled before icing and top with your favorite sprinkles.