CRUSH IT! Café: Brown Sugar Pop Tarts

Who didn’t love a warm cinnamon and brown sugar pop tart as a child? While delicious, they are pretty dense and provide very little protein. Our version gives you 15g of protein for a sweet and cinnamon treat. Right out of the oven, we know you’ll them.

Dough:

1 scoop (34g) Core Nutritionals MRP Snickerdoodle
¼ cup (28g) almond flour
1 T. (14g) coconut oil, melted
1 T. sugar free maple syrup
1 T. unsweetened almond milk
2 T. (14g) Paleo flour

Filling:

1 T. (12g) brown sugar
½ tsp. ground cinnamon
10g Core Nutritionals MRP Snickerdoodle
1 T. unsweetened almond milk

Glaze:

8g Core MRP Snickerdoodle
1 T. unsweetened almond milk

Directions:

Preheat oven to 325° and line a small baking sheet with parchment paper. In a microwave safe bowl, melt coconut oil and stir until smooth. In a mixing bowl, combine protein powder and almond flour. Add coconut oil and syrup. Alternate adding 1 T. of almond and additional paleo flouruntil a ball of dough forms. Knead a few times to combine. On a floured surface, roll out dough into a large rectangle; (dough will be sticky so don’t press down too hard). Cut into 4 equal rectangles.

In a small bowl, combine brown sugar, cinnamon, protein and milk. Stir and crumble mixture until coarse.

Place 2 rectangles on the baking sheet and divide crumble topping among each placing it in the center. Lay the other side on top. Using a fork, gently press down around both edges to seal. Sprinkle with cinnamon.

Bake for 8-10 minutes until lightly brown. Meanwhile, in a small bowl add almond milk to protein powder for glaze and stir until smooth. Add additional protein powder or liquid to achieve desired consistency. Let pastry squares cool then drizzle glaze on top. Best consumed immediately.