Makes 6-8 pop tarts

Ingredients:

1 ½ cups almond flour

1 cup gluten-free oat flour (can be made at home by combining oats in food processor)

½ cup arrowroot powder

¼ teaspoon baking powder

½ teaspoon sea salt

3 tablespoons coconut oil, melted

2 tablespoons coconut palm sugar

2 eggs

honey for drizzling on top

Ingredients (for strawberry filling):

6 ounces fresh or frozen strawberries, chopped. (Can use any berry)

2 tablespoons maple syrup

1 tablespoon orange juice

½ teaspoon arrowroot powder

¼ teaspoon vanilla extract

Instructions:

1. In a medium-mixing bowl, combine flours, baking powder and salt. Set aside.
2. In a small bowl, combine eggs and coconut sugar. Wisk until sugar is dissolved. Pour in melted coconut oil, and combine well, stirring quickly to prevent oil from hardening. (Can use a food processor for this)
3. With a mixer or by hand, combine egg-sugar-oil mixture with flour mixture. Stir until dough forms. Refrigerate for 20 minutes.
4. In a small saucepan, combine all the ingredients, and bring to a low boil. Let slowly boil until liquid thickens.
5. Take dough out of the refrigerator, and roll out with a rolling pin into a large rectangle about 1/8 inch thick. With a butter knife, create 3×5 inch rectangles, and fill with berry filling. Top with another rectangle, press sides together, poke holes in the top, and bake on well-greased cookie sheet for 15-18 minutes at 350 degrees.
6. Drizzle with honey and enjoy!

Recipe adapted from dollyandoatmeal.com