Ginger treats

Hello december and pre-Christmas time! It's time to start baking some nice sweet such as these ginger treats:


Cranberry + orange zest pop tarts with ginger glaze
| makes 8 pop tarts |


1 1/2 cups almond flour
1 cup oat flour
1/2 cup arrowroot powder
1/4 tsp baking powder
1/2 tsp fine grain sea salt
1/4 cup coconut oil, cold
2 tbsp + 2 tsp coconut palm sugar
2 organic free range eggs

3/4 cup fresh (or frozen) cranberries
1/3 cup coconut palm sugar
1/2 tsp orange zest

1 1/2 tbsp fresh orange juice
1/2 tsp arrowroot powder
1/4 tsp vanilla extract

1/2 cup powdered sugar
1 1/2 tsp ground ginger
1 tbsp + 1 tsp almond milk


Make the dough
In a medium sized bowl, whisk almond flour, oat flour, arrowroot, baking powder and salt together until mixed, set aside. In a small bowl combine the eggs with the coconut palm sugar until sugar is disolved. Transfer to a small food processor and add the cold coconut oil, pulse until combined - about 20 seconds. Mix the wet ingredients into the dry, working the dough until incorporated. Form dough into a ball and cut in half, wrap each piece in parchment, refrigerate for 20 minutes - the dough can be made ahead and left in the refrigerator for up to one day.

Make the cranberry filling
In a saucepan combine the cranberries with the sugar, orange zest, juice, arrowroot powder and vanilla extract, stir to combine. Set the saucepan over medium-low heat, bring mixture to a simmer. Let it cook for about 10 minutes, until many of the cranberries have burst, and the liquid has thickened. Set aside and allow to cool completely.

Assemble the tarts
Preheat oven to 180°C and line a baking sheet with parchment paper.

Take one piece of the dough from the refrigerator and place between the 2 large pieces of parchment paper. With the rolling pin, roll out dough into an 8” x 10” rectangle, about 1/8" thick. use a pastry cutter and slice 8 (2” x 5”) rectangles (you can make these larger or smaller depending on what you prefer).

Repeat with remaining dough. This dough liked to stay chilled, if it sits too long at room temperature you may have a bit of difficulty getting it to do what you want. 

Spoon out filling onto 4 of the pieces, take the top piece and place over the filling. Press the edges lightly with your fingers, then use the tip of a fork to seal the dough together. Gently transfer tarts to parchment lined baking sheet. Repeat with other hald of dough. Bake for 15 - 18 minutes, rotating halfway through, until edges are lightly browned. Let cool.

In a small mixing bowl, whisk the powdered sugar, ginger and almond together until the sugar and ginger is dissolved. Place in refrigerator until ready to use.

Once the pop tarts have cooled remove the glaze from refrigerator. With a pastry brush or spoon, distribute glaze evenly over the tops of the pastry. 

Allow to set or inhale immediately!

Dolly and Oatmeal