Servings: Makes 2-3 Pop Tarts

Nutritional Information:

Per 100g

Calories 365 Fat 15g Saturates 2.3g Carbohydrates 41g Sugars 14g Protein 12g Salt 0.78g




Prepare the flax egg by mixing 1 tablespoon milled flaxseed with 3 tbsp hot water and leave for 10 minutes to set.


Preheat your oven to 180°C (Gas Mark 4, 350°F).


In a bowl, mix together the flour, ground almonds, baking powder and salt.


Pour in the prepared flax egg, 2 tablespoons of the maple syrup, oil and milk and mix until it comes together into a dough.


Place the dough on a lightly floured surface and roll out into a rectangle about ¼ inch in thickness.


Cut the edges off then slice into 4 even rectangles.


Mix the peanut butter and 1 tablespoon of the maple syrup in a small bowl then spread a thin layer onto 2 of the rectangles and top with the chia jam.


Top with the other two pieces of dough and press the edges down using a fork. Poke a few holes on the top using a fork.


Bake for 15 minutes or until the edges brown a little. Leave it to cool completely before you add the icing.


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