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 egg

3 tablespoons earth balance margarine
1/3 cup organic sugar
1/3 cup brown sugar
1 tablespoon cinnamon

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.