Pop-Tarts are kind of a genius idea...at least for someone like me with a constant sweet tooth, a love for all things bready, and always feeling like there's not enough time in the day. The marketing really pulls you in, until you realize that they are full of artificial dyes, TBHQ, and high fructose corn syrup. Well, I guess until you start caring that they are full of all of this..back then...I didn't really care. Knowledge is power.
I initially began by taking out really junky ingredients like the ones listed above, which wasn't a big deal. I could easily find replacements without cancer-causing ingredients, and didn't really have to give up much.
Then, try to add in taking away all grains, eggs, and most starches, and we've got a problem. Pop Tarts never even CROSSED my mind when I took on this lifestyle. They weren't an option, alongside everything else that was no longer an option in my life. I hate to admit it, but I ate boring for a good solid year.
Fast-forward to now, and I'm constantly revamping recipes to fit my needs, and food is such an exciting part of my day! When I began realizing that I didn't have to sacrifice the things I loved to stay healthy, Pop Tarts made a reappearance in my consciousness. I began thinking up ideas to make this recipe SCD friendly, had a failed attempt or two, and eventually, reached Pop Tart bliss. And here it is!
A huge obstacle for me when cooking and baking SCD is that not only do I avoid dairy, but almond flour and nuts don't agree with me (unless they are in a butter), and eggs are something I avoid since I'm not fully asymptomatic. So, this recipe is void of nuts, eggs, dairy, and can easily be modified to be fully vegan OR fully SCD. And due to it's simplicity, AIP is totally good to go. One of the best parts is that these are actually even better after sitting overnight in the fridge, and have a perfectly delicate crunch! Most SCD recipes (especially those with minimal ingredients) have a "good-tasting-shelf-life of around 1 hour"...at least in my experience. Okay, I'm going to stop rambling about my love for these, and let you discover it for yourself! Let's get into the ingredients.
-1.5 Cups Coconut Flour
-1 Cup Coconut Oil (just soft enough to mix in. NOT liquid)
-2 TBSP Honey
-4 Eggs (flax eggs for vegan (I use flax for hormone balance and do fine with it), gelatin eggs for AIP)
-4 TBSP Ground Flax Seed
-12 TBSP Water
-4 TBSP Gelatin
-4 TBSP Hot Water
-3 TBSP Lemon Juice
-4 Cups Favorite Frozen Berry (I used strawberry)
-Water to cover bottom of pan.
-3 TBSP Honey
Step 1: In a deep frying pan, place all ingredients for filling on medium/high and cover with lid. Once boiling, reduce to a simmer. Step 2: After around 20-minutes (or when fruit is bubbling up a lot) remove lid and allow to simmer until a jelly texture is achieved. Remove from heat and let cool. Step 3: Prepare for the crust by preheating the oven to 400 f. Lay out baking sheet with parchment paper. Lay out two sheets of parchment paper on counter. Step 5: Begin mixing all the ingredients together for the crust. (If using flax eggs, mix first in a cup or bowl and place in freezer for around 5 minutes until they take on a jelly texture. If using gelatin eggs, combine all liquid ingredients for eggs. Prepare hand/electric mixer. Add in gelatin, and mix vigorously until all clumps are gone. IMMEDIATELY add to crust mixture and beat with electric mixer until well combined). Step 6: Take the dough and lay on one sheet of parchment paper on counter. Place second piece of parchment paper on top, and roll out in each direction until around 1/3-1/4 inch thick. Step 7: Using a knife, cut out rectangular shapes to desired crust size (this is only the bottom crust, as the top crust will be larger). Step 8: With spatula, transfer bottom layer to baking sheet. Spoon around 2 TBSP of jelly/filling into the center of the crust. Step 9: On counter, roll out top layer of crust. This layer should be slightly thinner than the first layer, and around 3/4 inches larger than bottom crust. Cut into slightly larger rectangular shapes with knife. Step 10: With spatula, transfer top layer to cover bottom crust and jelly (you might have to do a fancy flip). Step 11: Sprinkle a very thin layer of coconut flour over the sides of the crust. With a fork, create indentions around all sides of the crust in order to create a seal around the filling. (If crust is sticking to fork after coconut flour is added, use knife to get between the prongs of the fork and pry off). Step 12: Place in oven for around 15-minutes, or until golden brown. Remove from oven and let cool. Step 13: While Pop Tarts are cooling, microwave coconut manna for 20-seconds at a time until a thin icing texture is achieved for drizzling (this amount is completely up to how much icing you would like). Add honey, and mix until smooth. (I used around 2 TBSP of honey for 1/3 cup of coconut manna). Step 14: Once pastries have cooled, drizzle coconut manna icing using spoon, or use a piping bag to drizzle. Step 15: Enjoy immediately, or place in fridge overnight. There you have it! Not the quickest recipe, but definitely one of the most delicious, rewarding ones! I absolutely love having something quick to grab for those busy mornings, and this has added another great option to my currently small list.
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