Healthy homemade pop tarts
Healthy homemade pop tarts suitable for Pesach (Passover). Free from grains, gluten, dairy, eggs and refined sugar. (Also free from kitniot and gebrokhts.)
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g ground almonds
- 75 g potato flour
- 55 g margarine
- ½ medium banana
- 100 g sugar-free fruit jam (or thereabouts)
Instructions
- 1
Put the almonds and potato flour into a food processor and pulse a few times to give a fine powder. Mash the banana and add to the almond mixture with the margarine. Blend in the food processor for a few seconds until a soft dough forms.
- 2
Wrap the dough in cling film (plastic wrap), and freeze for 10-15 minutes.
- 3
Roll out the dough between two sheets of baking parchment, to a thickness of around 4mm (approx. ⅛ inch). Aim to roll into a large rectangle shape to minimise offcuts. Cut the rolled out dough into eight rectangles of roughly equal size. Return to the freezer for a further 10 minutes.
- 4
Preheat the oven to 175°C (345°F).
- 5
Place around 1½ tbsp of jam on each of four of the rectangles. Carefully cover with the other four rectangles and press the edges together to seal with the tines of a fork. Make holes in the top of each pop tart to allow steam to escape.
- 6
Bake at 175°C (345°F) for 15-20 minutes or until golden brown. Allow to cool before eating.