AIP Pop Tarts
Recipe type: Dessert
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
A delicious, freezable breakfast dessert!
  • 1¼ cups cassava flour
  • 1 tbs gelatin
  • 1 tsp salt
  • ½ cup coconut butter (softened in microwave for ten seconds)
  • 2 tbs maple syrup
  • ¾ cup water
  • ½ cup jam
  1. Preheat oven to 350. Line a baking sheet/stone with parchment paper.
  2. Combine dry ingredients in a medium sized bowl and mix well with a fork.
  3. In a small bowl add coconut butter, and using a hand mixer, cream coconut butter. Add maple syrup and water until completely combined.
  4. Add liquid ingredients to dry ingredients and mix with a fork until you have a workable dough.
  5. Roll the dough out between two pieces of parchment until very thin, but still pliable.
  6. Score the dough with a knife (I like to cut out a piece of parchment as a guide) into even rectangles or square (optional: use a cookie cutter of any size). My pop tarts were about 2 inches by 3 inches.
  7. Remove one square from the parchment using a pancake spatula and place on pre-lined baking sheet.
  8. Add one tablespoon of fruit preserves of jam to transferred square. Wet the edges of the square with water to help seal the top square.
  9. Select another square and gently place it over the jam (this is your top square).
  10. Gently press the edges of the pop tart to seal. I use a fork to imprint the edges after sealing.
  11. Repeat steps 7-10 until all squares are done!
  12. Bake for 2o minutes or until the edges are a nice, golden brown.
Recipe by our grain-free life at