Let’s be real, my job can be super stressful at times. I catch myself thinking that if I didn’t have to do such-and-such, things would be a whole lot easier but as I started to follow that rationale, I found that I do a lot of that outside of work and in my own personal life. “I’d be a lot happier if I didn’t have to deal with…”, “I’d have a lot more money if it weren’t for….” And then the ephiphany hit me one day as I stared down a pile of new inventory that sat there for hours, waiting to be put out onto the retail floor because I couldn’t get to it as quickly as I wanted to. The anger built inside of me the more I realized I was farther away from getting that task done than I wanted…
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The issue isn’t about certain responsibilities slowing me down, the real issue is my need to control things to the point of making sure events (people, etc) occur how I want them to. When do I learn that it’s impossible? Life usually doesn’t happen the way I want it to and yet I still think I can control my outcomes. I am learning, however, that anytime I see that pile of inventory (or insert event or person that might frustrate me because they are not on my schedule) to stop, breathe, and remind myself that this is the best that I can do in the moment. And bake more homemade gluten free PopTarts…
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These homemade gluten free PopTarts are just as you remembered them to taste like from your childhood!Print
- 1 1/2 c. Cara’s gluten-free flour blend
- 1 tsp. xanthan gum
- 1 Tbsp. granulated sugar
- 1/2 tsp. sea salt
- 4 Tbsp. nondairy butter, chilled and cubed
- 4 Tbsp. non-hydrogenated shortening
- 1-5 Tbsp. ice cold water (see directions for clarification)
For the filling:
- 6 Tbsp. strawberry jam
- 1 Tbsp. cornstarch
For the icing:
- 1 1/2 c. powdered sugar
- 1/4 c. melted coconut oil
- 2 Tbsp. hot water
- 1/2 tsp. vanilla extract
- food coloring
- Whisk the flour, xanthan gum, and sugar together in a large bowl.
- Add the non dairy butter and shortening into flour mixture and blend with a fork until dough forms into small lumps.
- Add a tablespoon of chilled water at a time (you may only need up to 5 tablespoons total) until dough is cohesive but not too sticky. Divide and roll into 4 balls. Chill in the fridge for at least 30 minutes.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- For the filling, combine both ingredients in a small bowl.
- Take one ball of dough out of the fridge and in between 2 sheets of parchment paper, roll into a 12″x6″ rectangle and 1/4″ flat. Using a pie cutter, gently cut out 2 rectangles.Transfer to a baking sheet with a metal spatula.
- Place 1 Tbsp. of the jam mixture on top of both dough rectangles, leaving 1/2″ border along the edges.
- Repeat with the next ball of dough. This time, place on top of the jam-filled recatngles already on the baking sheet. Gently take your finger and press down along the edges of the poptart. Follow that with a fork and make indentations to ensure that it is closed and no jam can escape. Poke the tops with the fork.
- Repeat until you have 6 total pop tarts made. Bake 20-22 minutes or until lightly browned. Allow to cool.
- For the icing, combine sugar into melted oil. Add vanilla, food coloring, and water until thick but thin enough to stir with ease. Add more water if too thick or more powdered sugar if too thin. Top pop tarts with icing and add sprinkles immediately. Allow to set for 10 minutes.
Give these homemade gluten free PopTarts a try over the weekend and watch the look of delight on your little one’s face when she takes her first bite of this childhood classic.
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