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Home Pork Tenderloin Gravy With Chicken

Pop Tarts (paleo, Gluten-free, Vegan, Aip) Recipe

Ingredients

How to make it

  • For the dough:
  • In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil.
  • Remove from the stove top.
  • Add in the tapioca flour and mix with a spoon until combined.
  • Then add in the mashed banana and coconut flour and mix until you have a dough.
  • Set aside.
  • ~ ~ ~ ~ ~
  • For the raspberry filling:
  • In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 - 40 minutes.
  • It should reduce by half.
  • ~ ~ ~ ~ ~
  • Take the dough and roll it out between two sheets of parchment paper until the dough is 1/4".
  • Cut into rectangles and spoon 2 tablespoons of raspberry filling onto one rectangle and cover with another rectangle.
  • You should have 12 rectangles - roughly 2" - 3".
  • You might have extra dough which works great for thumbprints.
  • Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees.
  • Enjoy!
  • ~ ~ ~ ~ ~
  • Nutrition Information: Yield: 6 Serving Size: 1
  • Amount Per Serving: Calories: 252Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 183mgCarbohydrates: 33gFiber: 4gSugar: 17gProtein: 1g

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The Cook

tuilelaith Columbia, MO

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