Gluten Free Raspberry Poptarts

Step 1

Make the jam or use pre-made. It’s just 280g frozen raspberries, 120ml water, 20g of sugar reduced and a bit of cornstarch to thicken. ⁣Bring to a boil and mash then thicken with the cornstarch.

Step 2

Mix the flours and casein together. Add in the water and butter. Stir to form dough. Place in the freezer for 10 minutes. ⁣Gluten free dough is often sticky so the freezer will help it dry out a bit.

Step 3

Lay out two sheets of wax paper. Spray lightly with oil. Roll out the dough between the paper to 1/8” thick. Trim the edges to form a rectangle. Cut into 4s. ⁣

Step 4

Place a spoonful or so of jam at the center of two of the squares. Place the empty squares on top and press down the edges with your finger and crimp with a fork. It's easiest to use the wax paper to assist you in the folding and then peel the paper away.

Step 5

Make a ball with your scraps and cook that as well, it's included in the nutrition information so you might as well cook it.

Step 6

Preheat an air fryer or oven to 325°F. Air fry for 8 minutes. Baking might take a bit longer. ⁣

Step 7

For the frosting just mix everything together. ⁣ Place in the fridge for a bit to chill.

Step 8

Top with frosting and sprinkles. ⁣