Strawberry Rhubarb Pop-Tarts

Ingredients:

2 cups S&J Almond Flour

2/3 cup S&J Natural Almond Butter

4 tbsp ice cold water

1/4 cup maple syrup

1 jar S&J Strawberry Rhubarb Preserves

Frosting:

2/3 cup powdered sugar

1 tbsp milk

¼ tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. To prepare crust, add almond flour and maple syrup to a large bowl, then cut in the almond butter with a fork until well combined.
3. Using a tablespoon, drizzle cold water over the mixture and mix with a spoon until it starts to form a dough. Add cold water in tablespoon increments, starting with 2-3 and adding up to 4. The batter should be moist enough to form into a ball with your hands, but not too sticky.
4. Place the ball onto an almond floured parchment paper lined surface and flatten into a uniform rectangle with your hands. Add another sheet of parchment paper on top of the dough and use a rolling pin to flatten the dough further. 
5. Carefully cut the dough into 6 equal parts (measuring to make as equal as possible) and carefully transfer them to the baking sheet. You can reuse the dough you did not use to make more squares.
6. Place ½ tbsp of strawberry rhubarb preserves onto half of the squares you make, leaving a generous ¼ inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with a second dough square and then seal edges with a fork dipped in water, pressing indents around the perimeter of each pop-tart.
7. Poke a few holes in the top of each and bake for 15 minutes or until golden brown on the top and edges.
8. Remove from the oven and allow pop-tarts to cool for 10-15 minutes.
9. While the pop-tarts cool, in a separate bowl whisk together powdered sugar, milk and vanilla extract. Once combined spread on cooled pop-tarts and top with sprinkles and enjoy!
10. Store leftover pop-tarts in the fridge for 5-7 days. Reheat in the microwave before serving.

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