Ingredients

The following ingredients have 6 Servings
  • Pastry Dough:
  • 1 1/4 Cup Gluten-Free All Purpose Flour
  • 1 1/4 Cup Millet Flour
  • 1/3 Cup Erythritol
  • 1/4 Cup Arrowroot Starch
  • 1 Tsp Baking Powder
  • 1/2 Cup Mashed Ripe Banana
  • 1/2 Cup Unsweetened Applesauce
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/2 Tsp Butter Emulsion
  • About 6 TB Strawberry Jam (1 TB each poptart)
  • Glaze:
  • 1/3 Cup Powdered Erythritol
  • 2 TB Water
  • 1 Tsp Coconut Oil
  • Allergy-Free Sprinkles

Instruction

  • Preheat the oven to 375°F.
  • In a bowl, mix together all the dough ingredients and knead with your hands.
  • Place the dough on a greased Silpat and roll it out to about 1/4 inch thick.
  • Using a pastry or pizza cutter, cut out 12 long rectangles and remove excess dough.
  • Place 1 TB of the strawberry jam in the center of 6 of the rectangles and then layer on an unused rectangle on top of each.
  • Close the poptarts around the edges using the back of a fork to seal.
  • Place the Silpat on a baking sheet and bake in the oven for 13-15 minutes.
  • To make the glaze, simply mix together the powdered erythritol, water, and coconut oil to combine.
  • Once the poptarts have baked and cooled, pour on some of the glaze, using a spoon, to the tops of each and then sprinkle on some sprinkles!