Brown Sugar Protein Pastry-Tarts

Ingredients

dough:
1 scoop Snickerdoodle Select Protein
¼ cup almond flour
1 Tbsp. coconut oil
1 Tbsp. sugar maple syrup, agave or honey
2 Tbsp. water
1 Tbsp. coconut flour

filling:
½ scoop Snickerdoodle Select Protein
1 Tbsp. almond milk
1 tsp. coconut sugar/brown sugar
½ tsp. cinnamon
EGG WASH: 1 egg beaten

drizzle:
½ scoop Snickerdoodle Select Protein
2 tsp. coconut oil
2 Tbsp. almond milk or milk of choice
½ tsp. cinnamon

Directions

1. In a bowl, mix all dough ingredients except coconut flour, until dough forms. Fold in coconut flour and roll into a ball.
2. Using a rolling pin, flatten dough until about 1/8 inch thick and cut into six evenly-sized rectangles. Place rectangles on a pan lined with parchment paper and set aside while you make your filling.
3. Mix all filling ingredients together and divide evenly between 3 of the dough rectangles. Cover with remaining dough and press the edges together using a fork.
4. Whisk egg and brush a light coat over the poptarts. Be sure to get the sides and edges.
5. Bake at 350°F for 13-15 minutes or until golden brown.
6. Mix together your drizzle, then transfer to a ziplock bag. Snip the corner and use as a piping bag to create the zig zag drizzle.

Nutrition Facts