Fun & Easy Gluten-Free Pop-Tarts: A Back-to-School Treat with Tonomi’s Cassava Flour

Directions

1. In a large mixing bowl, combine Tonomi’s Cassava Flour, xanthan gum, and salt.

2. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the cold water, beaten egg, and vanilla extract. Gradually add this mixture to the flour and butter mixture, stirring until a dough forms.

4. Divide the dough into two equal parts, wrap each in plastic wrap, and chill in the refrigerator for 20 minutes.

5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

6. On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thick. Cut into rectangles, roughly 3x4 inches in size. Repeat with the second portion of dough.

7. You should have an equal number of rectangles for the tops and bottoms of the Pop-Tarts.

8. Place half of the dough rectangles on the prepared baking sheet.

9. Spoon a tablespoon of fruit jam or preserves onto the center of each rectangle, leaving a small border around the edges.

10. Place the remaining dough rectangles on top, pressing the edges together with a fork to seal. Poke a few small holes on top of each Pop-Tart to allow steam to escape during baking.

11. Bake the Pop-Tarts in the preheated oven for 18-20 minutes, or until they turn golden brown around the edges.

12. Remove from the oven and allow them to cool completely on a wire rack.

13. While the Pop-Tarts cool, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

14. Drizzle the glaze over the cooled Pop-Tarts and, if desired, top with colorful sprinkles.