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Clean Eating Raspberry Poptarts

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Clean Eating Raspberry Poptarts!

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 No artificial colors! No high fructose corn syrup! All natural!

DOUGH:

  • 1/4 cup Oat Flour
  • 2 tbsp. Almond Flour
  • 3 tsp coconut oil (liquid)
  • 1/2 tbsp. Honey (agave for vegan)
  • 1/4 tsp Stevia

FILLING:

  • 5 Fresh Raspberries
  • 2 tsp Water
  • 1 tsp Honey (agave for vegan)
  • 1/4 tsp Stevia

FROSTING:

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Mix dough ingredients together with a fork. (If dough is too sticky, add another tsp of oat flour) Roll out dough on parchment paper until it’s a 1/8 inch thick. Cut out 2 rectangle shapes. Repeat with excess dough. Mine made 4 rectangles about 1 inch wide and 1.5 inch long. Place rectangles on a baking sheet lined with parchment paper and set aside. In a small pan on medium-low heat, sauté filling ingredients. Use a small whisk to stir and break up raspberries. Once most of the water has disappeared, you should have a thick saucy like texture. Spoon raspberry sauce onto two of the rectangles leaving a little room around the edge. Cover the raspberry sauce with the remaining rectangles and use a fork to press the edges together. Bake for 6-7 minutes at 350f. Once cooled top with coconut butter and enjoy!


5 Comments

  1. Lindsey Lindsey

    can I replace the almond flour with anything else?

  2. Do you know the macros for these? Also , can you sub the sweet spreads with anything?

    • I’m sorry I don’t have the exact macros for this recipe. And you can sub the sweet spreads with any coconut butter or even vanilla protein powder with enough water to make it saucy-that would be more macro friendly! Xo

  3. Do you know the macros? Also, can you replace the sweet spreads with anything?

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