Gluten Free and Specialty Diet Recipes

So with the COVID apocalypse going on I been working on some bucket foods that are safe for me first on the list was pop tarts. I filled these with Miyoko dairy free cream cheese mixed with a bit of stevia and Swerve Confectioner. I plan on later trying a version with mock apple pie filler (minced stewed chayote squash mixed with swerve, lemon juice, and apple pie spice) that is blended into a pulp filling.
Dough
120g (1 cup) Almond Flour
28g (1/4 Cup) Coconut Flour
1/4 cup Nutiva Butter Flavored Coconut Oil warmed
1 egg room temp beaten
1/2 tsp Vanilla Extract
Optional 20 drops oooflavors Pop Pastry Frosted Flavor

1 more egg set aside room temp beaten for egg wash

Filling
113-120g (1/2 Cup) Miyoko Cream Cheese (warmed up)
1/2 tsp Vanilla Extract
1-3tbsp Swerve Confectioner
NOTE if you use 2-3 tbsp Lakanto Maple or a Alllose Syrup it is easier to mix

You can use my icing recipe to glaze these or do what I did and mix 1/4 cup Swerve Granular with 1tbsp of cinnamon and sprinkle over the top

1. Preheat Oven to 350F
2. In a mixing bowl whisk the almond and coconut flours then add in the warmed coconut oil and mix with a spatula until a crumble is formed
3. Add in the first beaten egg, and vanilla and form into a dough until well mixed then set aside for 10 mins so the flour can absorb the liquid. During which time you can mix the filling ingredients Do try minimum sweetener and add more as you see fit.
4. Using two sheets of parchment paper, one on top and one on bottom roll out the dough into thin layer about what you want your pop-tart to be using a rolling pin.
5.With a dough knife or butter knife cut your dough into squares the size you want the pop-tarts to be. NOTE they will crumble and you can pinch back the pieces together, you will also have some left over dough to reroll and make more.
6. Using a flipping spatula life one square at a time and place on a parchment paper lined baking sheet.Then top that one with 1-2 tbsp of filling then place the top piece on top and carefully press the edges together to seal it (I used a fork after to gently add that distinct look) Repeat this process til all your dough is used.
7. Brush the tops of each with egg wash. then place in the oven for 18-20 mins til golden brown.
8, After let them cool before topping with glaze or the "cinnamon Sugar" sprinkle