I love Chebe’s dairy-free, gluten-free cinnamon mix for sweet and healthy pastries, but it had been a while since I made any. But then one day on Twitter, someone started talking about how they missed cinnamon sugar pop tarts. I like cinnamon sugar myself, especially on sweet treats like the Kinnikinnick gluten-free cinnamon sugar donuts. I had heard of people making pop tarts from Chebe mixes before, but never a cinnamon pop tart. I researched online and, inspired by various gluten recipes, came up with this healthy and dairy-free pop tart recipe. The cinnamon filling did ooze out a bit, as I hadn’t sealed it well enough, but even so, I was able to turn the tarts and coat them in the filling and ended up with a delicious treat. I gobbled down way more than my share, but the DH finished them off for me when he got home from work, pronouncing them chewy but yummy. I think a less health conscious version would be more crunchy- and I’ll try that next time and share the results. Hope you enjoy this new way to enjoy cinnamon Chebe- I know we did!
Here are my other Sweet Chebe Recipes:
Low-sugar Low-fat Gluten-free Cranberry Apple Turnover Recipe
Gluten-free Apple Turnover Recipe
And, here are my many SAVORY Recipes using Chebe:
Chebe Savory Recipes
Dairy Free Gluten Free Cinnamon Pecan Pop Tart Recipe
1 pkg. Chebe Cinnamon Mix
2 tbsp coconut oil, solidified
3 tbsp. applesauce
3 tbsp dairy-free milk (soy, rice, almond, etc.)
1/4 cup pecans, crumbled
Combined softened margarine, sugar and cinnamon in a bowl until you have a smooth, granular filling. Keep pecans ready nearby.
Combine Chebe and egg in a small-medium bowl and mix. Add coconut oil, applesauce and dairy free milk and fold together. Knead the ingredients together until you have a smooth ball.
Break off portions of dough to roll inside a gallon ziploc type bag. When you have a nice thin layer of dough, cut the sides of the bag and peel it back. Cut the dough into rectangles and put a tablespoon or less of the cinnamon sugar filling on one half, leaving plenty of room around for sealing the pastry. Sprinkle it with pecans. Try to reserve a little filling if necessary. Fold over half of the dough and gently seal the pastry together. Use a fork to create folds all around the edge. Gently remove and place on a large cookie sheet lined with aluminum foil. Slice open steam release bits on top of each pop tart to try and minimize
Bake at 375 for 10 minutes. Carefully turn with spatula and bake for another five minutes minutes. Turn one more time so that the butter and sugar that has come out from the pastries coats both sides. If by some chance they DON’T leak, baste with a little leftover filling mixture. Bake for a few more minutes on both sides and cool.