Allergen Free Pop Tarts

 Since last week we made "dessert" in the cooking class that I teach, but dessert that could be eaten for breakfast, this week it was time to make a breakfast food that was far closer to a dessert. Gluten free, dairy free, egg free, nut free Pop Tarts. (We did use food coloring, but that would be easy enough to omit if you wanted to.)

 They were massive, and crumbly, and we ate them just out of the oven, doused in icing and sugar sprinkles, so who knows what it might have tasted like later. I'm planning to make another batch this afternoon to find out.

We made cinnamon Pop Tarts and Strawberry Pop Tarts (and, because we worked in pairs, we also made some interesting combinations). We also made a giant mess. 12 kids + 6 bowls of flour + 6 crumbly Pop Tarts + sprinkles = the reason why we teach this class in an industrial kitchen and not in someone's home. The bottom picture is the pastry carnage that was left behind as they hurried to their next class. Hopefully they were eaten before they got into any cars!

How To (recipe makes one large, extra thick Pop Tart): Cut together 3/4 cups gluten free baking flour and 1/4 cup coconut oil until you have fine crumbs. Mix in 2 tbsp cold water, 1/2 tbsp sucant, and a small pinch of salt. When it starts to look moist, need with your hands until you have a solid lump of dough. (The warmth of your hands should melt the coconut oil and give your a workable dough.)

Roll or press out dough into a large rectangle double the length of your Pop Tart. Fill with 1-2 tsp of topping, avoiding the edges. Score and fold over your lid (We used a spatula as the dough breaks easily.) Pinch down all edges with a fork. Poke holes so that steam can escape. Bake at 425 for 7-8 minutes.

Let cool. Frost and decorate with sprinkles. Enjoy.

Strawberry Filling : Organic, gluten free jam

Cinnamon Filling: 1/4 brown sugar mixed with 1/2 tsp cinnamon (makes enough for several Pop Tarts)

Icing: Powdered sugar mixed with your choice of alternative milk (we used soy) to the consistency of a thick glaze.

Sprinkles: Raw sugar crystals mixed with food coloring to the hue you desire