Cinnamon Pop Tart (vegan, dairy, grain, gluten free}
Prep time
Cook time
Total time
Serves: 6
  • Dough:
  • 2¼ cups almond flour
  • ½ cup tapioca flour
  • 2 tbsp. tapioca flour
  • ¼ cup ground flax
  • ½ cup water
  • 3 tbsp. coconut oil {melted}
  • 1 tsp cinnamon
  • 1 tbsp. coconut sugar {omit for sugar free}
  • ½ tsp vanilla
  • ¼ tsp baking powder
  • ¼ tsp fine Himalayan sea salt
  • Filling:
  • 8 pitted dried dates
  • 1 tsp cinnamon
  • 1 tbsp. chia seeds
  • 2 tbsp. water
  • 1 tbsp. coconut oil
  1. To make filling: First add all ingredients in a food processor and blend until creamy, about 2 min. Set aside.
  2. For dough: In a mixer blend almond flour, tapioca {reserve 2 tbsp.}, flax, baking powder, salt, and cinnamon.
  3. In a separate bowl mix sugar {if using} with water, vanilla and melted coconut oil.
  4. Pour into flour mixture and blend until a ball forms.
  5. Sprinkle 2 tbsp. tapioca over dough to handle without it being too sticky. Break the dough into 2 halves.
  6. Flatten ½ the dough between 2 pieces of wax paper with a rolling pin about ⅛" thick.
  7. Roll dough so you get a large strip to cut 3- 4x3 inch rectangles for tart bottoms.
  8. Peel away extra dough and with a pizza cutter cut the edges to get bottoms tidy.
  9. Place 3 bottoms on lightly oiled cookie sheet. Spread 1 tbsp of filling on bottoms.
  10. Roll and flatten out 3 tops {still using dough from first half}. Place top over bottoms.
  11. Using a wet fork press the edges to close off pop tart.
  12. Follow step 6 thru11 for last 3 pop tarts using the other ½ of the dough.
  13. Bake for 20 minutes or so in a 350 oven until they have a slight golden color.
  14. If using frosting let pop tarts cool a tad but truthfully these are amazing without it.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at