PB&J POP TARTS – VEGAN & GLUTEN-FREEWhen you think of Peanut Butter you naturally think of Y

PB&J POP TARTS – VEGAN & GLUTEN-FREEWhen you think of Peanut Butter you naturally think of Yummy Vegan. This recipe makes: 2-3 Pop TartsIngredients½ cup (80g) buckwheat flour¼ cup (25g) ground almonds½ tsp baking powder¼ tsp salt1 flax egg – 1 tbsp milled flaxseed + 3 tbsp hot water1 tbsp oil1.5 tbsp milk of choice2 tbsp peanut butter1 tbsp maple syrup2 heaping tsp jam of choiceFor the pink drizzle: Mix jam with soy yogurt.Method:Prepare the flax egg by mixing 1 tbsp milled flaxseed with 3 tbsp hot water and leave for 10 minutes to set.Preheat your oven to 180*C (160*C fan assisted)/ 350*FIn a bowl, mix together the flour, ground almonds, baking powder and salt. Pour in the prepared flax egg, oil and milk. Mix until it comes together into a dough.Place the dough on a lightly floured surface and roll out into a rectangle about ¼ inch in thickness.Cut the edges off then slice into 4 even rectangles*.Mix the peanut butter and maple syrup in a small bowl then spread a thin layer onto 2 of the rectangles and top with the chia jam.Top with the other two pieces of dough and press the edges down using a fork. Poke a few holes on the top using a fork.Bake for 15 minutes or until the edges brown a little. Leave it to cool completely before you add the drizzle.Enjoy! -- source link

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