Homemade Raspberry Chia Seed Pop Tarts
Homemade raspberry gluten free pop tarts filled with chia jam and tucked into a flaky crust.
Servings: 8
Ingredients
for the crust
- 1 Gluten Free Dairy Free Pie Crust
- 1 egg + 2 tbsp water egg wash
for the filling
- 2 cups raspberries fresh
- 1 tbsp Carrington Farms Organic Chia Seeds
- 2 tbsp 100% real maple syrup
- 1 tsp lemon juice
- 2 tbsp water
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
Instructions
for the filling
- Place the filling ingredients except the chia seeds into a sauce pan or small pot over medium heat. Stir until combined. Cook for 4-5 minute or until raspberries are soft and juices have released. Use a wooden spoon to smash down the raspberries and continue to cook for additional 2-3 minutes. Remove from heat and stir in chia seeds. Let sit for 15 minutes.
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.
assemble
- Spoon raspberry chia jam into the center of the rectangles leaving room around the edges. You will have left over jam, cover and store in the fridge for topping toast, smoothies or oatmeal.Roll out the second disc and cut out a second set of rectangles. Use a toothpick to puncture holes in the in rectangles for air to escape and then place the peices over the filling. Use your fingertips or a fork to press the edges together. Brush with egg wash again and cook in the oven for 25-30 minute or until golden brown.
- Stir together the icing ingredients and drizzle over pop tarts. Serve.