VEGAN  POP TARTS

Preheat the oven to 338 degrees Fahrenheit / 170 C. Line a baking tray with parchment paper. Set aside. In a medium mixing bowl, add flour and baking powder and whisk together. Set aside.

1

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WHISK 

In a small bowl, mix together the applesauce, oil, and vanilla extract. Add the apple sauce mixture to the dry ingredients, mix to form a dough

2

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COMBINE

If the dough is a little dry, add 1-2 teaspoons of ice cold water. Shape into a ball, cover in plastic wrap and allow to rest in the fridge for 15 minutes.

3

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FORM DOUGH

Next, cut the dough in half. Place one half on baking paper then place another piece of paper on top. Roll out until thin.

4

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ROLL THE DOUGH

With a pizza cutter, cut the pasty into four rectangles. Repeat with the remaining pastry.

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CUT

Arrange the cut pastry rectangles onto a prepared tray lined with parchment paper. Place a heaping tablespoon of jam into the center of each pastry rectangle and slightly spread out, leaving space around the edges

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FILL WITH JAM

Top each pop tart with a pastry piece and press down to seal the edges. Using a fork, press around the edges to ensure all edges are sealed.

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TOP POPTARTS

Bake the pop tarts in the oven for ten to 15 minutes until lightly golden brown. Remove from the oven and allow the pop tarts to cool on a cooling rack.

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BAKE

In a small bowl, mix together the powdered sugar and coconut yogurt to form a smooth glaze. Add more powdered sugar to the glaze until desired thickness is met. Spread glaze over pop tarts.

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GLAZE

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