Paleo “Brown Sugar” Cinnamon Pop Tarts

• FOR THE CRUST:
• 1-1/4 cup Almond Flour
• 1 cup Tapioca Flour
• Pinch Of Salt
• 4 Tablespoons Coconut Oil, Solid
• 1 Egg
• 2 Tablespoons Maple Syrup
• FOR THE FILLING:
• 1/4 cups Coconut Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Almond Flour
• 1/2 teaspoons Tapioca Flour
• FOR THE EGG WASH:
• 1 Egg, Whisked With 1 Tablespoon Water
• FOR THE GLAZE:
• 1/2 cups Coconut Sugar
• 2 teaspoons Tapioca Flour
• 1 Tablespoon Almond Milk

1. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper and set aside.
2. Add almond flour, tapioca flour, and salt to the bowl of a food processor and pulse to combine. Add coconut oil, egg, and maple syrup. Process until a dough forms.
3. Transfer dough onto a work surface lined with parchment paper or a silicone mat. Roll out dough between 2 sheets of parchment paper, to 1/4-in thick. Cut into eight 5x3-inch rectangles. Place 4 rectangles on lined baking sheet. These will be the bottom of each pop tart.
4. Make the filling by mixing coconut sugar, cinnamon, almond flour, and tapioca flour in a small bowl until well combined.
5. Brush egg wash over entire bottom rectangle. Spoon a tablespoon of filling onto the bottom rectangles, then cover with remaining dough. Use a fork to crimp the edges together on all sides. Lightly brush the tops with the egg wash.
6. Bake 15-20 minutes, until golden. Cool completely.
7. To make the glaze, add coconut sugar and tapioca starch to a high power blender. Begin on low speed and gradually increase to high and blend until light and powdery consistency.
8. Transfer powdered sugar to a bowl and whisk together with almond milk. Spoon glaze over each pop tart and allow to dry.
9. Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.

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Taken from tastykitchen.com/recipes/breakfastbrunch/paleo-brown-sugar-cinnamon-pop-tarts/ (may not work)