Enjoy a kid favourite treat, guilt free! There's no excess sugar, plus they're gluten free, dairy free, vegan and nut free!
Course Breakfast, Dessert
Cuisine Gluten-Free, North American, Vegan
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Servings 8Tarts
Ingredients
Dough:
1 ½Cup“Bob’s Red Mill” Gluten Free Flour
1tbsp Coconut Sugar
6tbsp“Earth Balance” Vegan SpreadCold
2tbspGround Flax
6tbspIce Cold Water
Filling:
3/4cup“Crofter’s” Seedless Raspberry Jam
Icing:
1cup“Better Than Sugar” Chicory Inulin
3tbsp“So Delicious” Coconut BeverageUnsweetened
½tsp“Frontier” Vanilla Extract
Natural Sprinklesoptional
Instructions
Combine all dough ingredients in a bowl until a dough ball forms. Wrap into plastic wrap and refrigerate for 1 hour.
Flour your work surface and rolling pin and roll the dough out to desired thickness. Cut out rectangular pieces and repeat the process until all the dough is used up.
For the icing, combine all icing ingredients in a bowl and set aside.
Pre heat your oven to 375F.
On a parchment lined baking sheet, place one layer of dough sheets and spread raspberry jam in the center, making sure to leave a bit of space around the edges. Top with a second piece of dough on each tart and seal by pressing the edges with your fingers.
Bake for 20 minutes and cover with icing (and sprinkles if desired) while hot.