Strawberry Banana Pop Tarts (vegan + GF)

In a large mixing bowl, combine the GF flour, tapioca flour, coconut sugar, baking powder, and vanilla.

Add in the chilled banana and use your hands to cut it in and knead until you have a ball of slightly sticky dough. You may need to add a few more tablespoons of flour if it is too sticky.

I suggest chilling the dough for 2-4 hours before rolling it out to make it easier to work with.

Preheat the oven to 350F.

Place the dough onto a sheet of parchment paper, cover with another sheet, and roll it out to 1/4 inch thickness. Peel off the top piece of paper, flip, and peel off the other piece just too loosen them both so it won’t stick later.

Move the parchment paper and dough onto you baking pan. Cutting them out on the pan will save you having to transfer them later.

Cut the dough into a rectangle. Cut the rectangle into 4 smaller rectangles.

Dollop a couple of tablespoons of jam onto one side of each small rectangle.

Fold the dough over and pinch the edges.

Use the tines of a fork to crimp the edges.

Bake for 20 minutes at 350F.

Scoop out the cream from the can of coconut milk. Whisk, adding in the liquid from the can little by little to achieve a drizzle-able consistency.

Or see other options in the post above.

Cool then drizzle with glaze and enjoy!