Homemade Pop-Tarts


  • 1 cup cassava flour
  • 3/4 cup water
  • 1/4 cup avocado oil
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon nutmeg
  • 1 cup berries
  • 1 tablespoon maple syrup
  • Coconut butter
  • Emmy’s raspberry coconut cookies (optional)


  • Preheat oven to 350
  • Make dough with flour, water, oil, cinnamon, sea salt and nutmeg
  • Place your dough on parchment paper and roll out with a rolling pin
  • Try to roll out as thin as possible, however the thinner you go the harder it is to place on top of each other without it breaking
  • Using a knife, cookie cutter, or a pop-tart as a cut out, cut 4 or 6 rectangles
  • Place 2 (if making 4) or 3 (if making 6) cut outs on a parchment papered tray and bake for 10 minutes
  • While those are baking, take your berries and place them in a food processor with the maple syrup. Pulse a couple time, until everything is crushed up
  • When the bottom of your pop-tarts are done take a tablespoon or 2 of your berry mix and place it in the center of each one
  • Carefully place the non cooked dough over top of each one and using the back of a fork press along the outside of your pop-tarts to keep the berry mix in
  • Bake for around 20 minutes.
  • Once fully cooked, drizzle coconut butter over top along with some cinnamon, and Emmy’s raspberry coconut cookies
  • Let your pop-tarts set they should stick together very well, if your bottom feels way to doughy when you take it out of the oven, flip your pop-tart and bake it for another 10 minutes.


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