Serving: 4-5 pop tarts

For the Tart:

  • 1/2 cup Tigernut Flour
  • 1/4 cup Tapioca flour
  • 1/4 cup Sorgum flour
  • 1 tsp Xanthan gum
  • 1/4 cup Coconut Oil
  • 1/4 cup ice cold water
  • pinch salt

For the Filling:

  • 1 TBSP matcha powder
  • 1/4 cup coconut milk
  • 2 TBSP maple syrup


In a medium bowl, whisk all dry ingredients of the tart together. Using a pastry blender or spatula, mix coconut oil into the flour mixture until a crumbly, sandy texture forms. Do not mash oil into flour. Slowly add ice water in 1 TBSP at a time. Use spatula to mix by scraping the bottom of the bowl and toss dough over. Do not mix — you may need to use all 1/4 cup of ice water. Dough is ready when chunks form and no sand-like crumbs remain. Use your hands to form a dough ball, flatten to a disk, and refrigerate for 20 minutes.

While waiting for the dough, make the filling! Whisk matcha powder with 2TBSP of coconut milk. When mixed well, whisk in the maple syrup. Place the chilled dough on parchment paper, using a rolling pin to roll our dough until 1/4 inches thick. Highly sprinkle tapioca flour on dough if too sticky. Use a knife, or pizza cutter, to cut 3 x 4 inch rectangles. Fill half of the rectangles with 1 TBSP of filling, leaving 1/2 inch of sides to seal the tart together. Carefully place unfilled tart dough onto of filled dough. Press all four sides until perfectly sealed. Use a fork to crimp the edges together. Place pop tarts on parchment, or silat, lined baking sheet and refrigerate for another 20 minutes. Preheat the oven to 375 F while you wait. Bake for 12-14 minutes, until the bottom turns golden brown. Drizzle remaining matcha filling on top of pop tarts, and enjoy!


Recipe from Sakara Life

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