Homemade Raspberry Chia Seed Pop Tarts
Homemade raspberry gluten free pop tarts filled with chia jam and tucked into a flaky crust.
for the icing
- 1 tbsp raspberry puree smashed rasberries, strained
- 1 tsp lemon juice
- 1-2 tbsp water depending on thickness
- 2 cups organic powdered sugar sifted
- sprinkles optional
for the crust
For the crust, follow the directions for the Life Changing Gluten Free Pie Crust. Stop once you have two evenly sized discs. Whisk together the egg wash and set aside. Preheat oven to 350 F and place one of the discs between two pieces of parchmnet paper. Roll the disc until it's about 1/8 inch inch in thickness. Use a knife or pizza cutter to cut dough into rectangles (about 2 1/2 x 4 inches). Place the rectancles on a baking sheet lined with parchmnet paper and brush with eggwash.
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