Gluten-Free, Dairy-Free Pop-Tarts
What I used:
2 Cups Gluten free flour (one that is a 1 to 1 trade out for regular)
2/3 Cup of cold vegan butter
4-6 Tbsps ice cold water
Pinch of salt
1 Cup frozen organic mixed berries
1 Tbsp raw sugar
1 Tbsp corn starch
1/2 cup powdered sugar
1/4 tsp vanilla extract
1 Tbsp almond milk
Pinch of salt
Pinch of lemon zest
What I did:
Combined flour, salt and butter. Cut butter into the flour using a pastry knife until it was finely crumbled. Drizzled 1 tablespoon of water at a time and mixed until a soft dough formed. Placed the dough in a large zip lock bag and rolled it out. I used the ziplock bag to get perfect edges. I then put the dough in the freezer for 10 minutes.
While the dough was in the freezer I put the fruit and sugar in a sauce pan and brought to a boil. Covered and let simmer for about 10 minutes. Added the cornstarch until it was thick.
When the dough seemed a little frozen I took it out and cut the bag away, leaving me with a perfect rectangle. I cut it into 12 equal pieces and placed them on a parchment paper lined baking sheet. In the center of 6 of the pieces I put a dollop of filling. Brushed a small amount of water along the edges so that it would seal shut then placed the other half on top. I used a fork to press the edges together, then poked holes in the top.
Baked for 20 minutes at 375.
While they cooled I mixed together all the ingredients of the glaze and then drizzled it on top.