- 1¼ cup Morama Oat Flour
- 1 oz (27 g) cornstarch
- 2 oz (56 g) coconut oil, solid (not melted)
- 2 tbsp maple syrup
- ¼ tsp salt
- Strawberry jam
- Glaze (optional)
- 3 tbsp very cold water
In a medium bowl mix the flour with the cornstarch.
Add coconut oil, maple syrup, salt, and cold water. Mix with a dough cutter by trying to chop the coconut oil and incorporate it with the rest of the ingredients until you get a sandy consistency. Set aside. (NOTE: DO NOT use your hands, it is important to keep the coconut oil in a solid state.)
Preheat the oven to 350 F / 180 C.
Place the dough between two sheets of waxed paper and spread the dough with a rolling pin. It should be thin but not to the point that it breaks.
Section rolled dough into 6 rectangles of the same size (leftovers can be kneaded and rolled out again.)
In 3 rectangles, add a little of jam in the center and spread lightly, keeping the edges without the jam. Place one of the rectangles without jam on top of the rectangle with jam and seal the edges by pressing them with a fork to adhere and ensure that the filling does not come out.
Repeat for the rest of the rectangles.
Place the pop tarts on a greased or non-stick pan and bake for 23 minutes.