![]() ![]() To make the dough: In a large bowl, whisk egg. Set apple filling aside while making dough. Return to the stovetop and cook for a few more minutes to decrease any starchy flavor. Add to apple mixture to slightly thicken it. ![]() Make a slurry out of 2 teaspoons tapioca starch (which is made of yuca) and water. For chunkier filling, place only half of the apples into the food processor and cut up remaining pieces into smaller chunks. Place cooked apples into a food processor to blend into a smooth textured filling. Add sliced apples, 2 teaspoons cinnamon, 1/4 teaspoon pink Himalayan salt, and 2 tablespoons lemon juice. Place 1 tablespoon coconut oil into a pan on medium heat. It all starts with the apples! First, peel and slice 3 apples. TruColor Natural Sanding Sugars come in a variety of colors to meet all your baking needs! I love them because they’re m ade from Fruits, Vegetables, Roots, Seeds & Minerals! They contain NO SYNETHETIC FD&C DYES / NO ARTIFICIAL PRESERVATIVES.Ĭlick picture below to check out TruColor Natural Sanding Sugars so you will have them on hand for all your holiday baking! Optional -1 tablespoon colored decorative sugar (If you want them to look like classic “Pop-Tarts”) I use TruColor Natural Sanding Sugars (Red). 2 teaspoons tapioca starch Ingredients for Icing (Optional) 2 tablespoons juice from an organic lemon 1/2 cup filtered water Ingredients for the Filling: 1/2 cup Spectrum Organic Vegetable Shortening (or pastured butter if you tolerate dairy) *Full Printable recipe below* Ingredients for the Dough: These cassava flour Apple Cinnamon “Pop-Tarts” have just the right amount of natural apple cinnamon sweetness on the inside, and pure organic maple syrup sweetened crust goodness on the outside! Let’s make Apple Cinnamon Pop-Tarts Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound Otto’s Cassava Flour can be found in some specialty markets or online by clicking below. These Apple Cinnamon Pop-tarts are made with Otto’s Cassava Flour (a gluten-free, grain-free, nonGMO, non-inflammatory, whole-food, amazingly delicious flour!) Trust me, they have all the taste and satisfaction of the “Pop-Tarts” you remember, but none of the guilt (and none of the chemicals or high fructose corn syrup.) The concept didn’t really catch on until after WW2 in the 1940s and 50s when processed, convenience foods took over the food industry.įollowing my philosophy of eating “real food” with minimal amounts of natural sugar, I’ve re-created the Apple Cinnamon “Pop-Tarts” of my childhood into a gluten-free, grain-free, soy-free, dairy-free, low sugar pastry. It was invented to address a surplus of molasses.
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