grain free pop tarts.
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i’ve tried to make grain free pop tarts many times with little success. they had either fallen apart or tasted like crap. it’s clearly about the dough (since the filling is a no-brainer), and successful dough I have finally achieved. i fed these to a housefull of rockers who happily ate them for breakfast. 

Bangin’ Pop Tarts

CRUST

2 cups almond meal

½ cup coconut flour

dash of salt

2 tbsp. grade A maple syrup

2 eggs

¼ cup spectrum naturals organic all vegetable shortening

1 egg white for a wash

FILLING

lemon curd 

any jam of your choice

chocolate hazelnut butter

PREHEAT OVEN TO 350˚ F.

METHOD:

In a large bowl combine the almond flour, coconut flour and salt. Work out the lumps with your hands and combine until smooth. Make a well in in the center of the dry flour, and add the maple syrup, eggs, and shortening. Mix until you have a ball of dough that sticks together, but is still a bit crumbly. Place your dough between two large sheets of plastic wrap and roll out. When dough is rolled to your desired thickness, use a pizza cutter cut out squares. You will have to repeat the rolling and cutting step a few times to utilize all of your dough. Place your filling in the center of one square and top with another. I use a spatula at this point to move the dough around. Seal your tart with a fork around the sides, so your filling doesn’t leak out, poke a few holes in the top and brush with the egg wash. Place your tarts on a jelly roll pan and bake for about 17/20 minutes, turning your pan half way through. Enjoy!

i am not going to dive too deep into the reasons i eat the way i do here in this space. frankly i’m so tired (and bored) of hearing about why people eat what they eat, and what people eat, or don’t eat. there are an infinite number of reasons for a person to be vegan, gluten free, pescetarian, vegetarian, grain free, paleo (but really what the fuck does that even mean?),  it’s exhausting. i keep half my brain in the science and half in how foods make me feel when i eat them. here you fill find mostly whole foods, and lots of grain free recipes. i hope you find a few recipes to try in your own kitchen! 

also i love this article by john lanchester, about food, identity and where this food culture is all heading, “Most of the energy that we put into our thinking about food, I realized, isn’t about food; it’s about anxiety. Food makes us anxious. The infinite range of choices and possible self-expressions means that there are so many ways to go wrong. You can make people ill, and you can make yourself look absurd. People feel judged by their food choices, and they are right to feel that, because they are.” this is food for thought…