Gluten and Nut Free Homemade Fruit Pockets

Enjoy these for breakfast or an afternoon snack with tea. Your kids will think they’re eating Pop Tarts!

Ingredients

• 2 cups gluten free flour (I used Cup 4 Cup) + extra for kneading

• 1 tsp baking powder

• 1 stick butter (1/2 cup)

• 1/2 cup milk

• 1/4 cup sugar

• 5-7 tsp of your favorite jam

• 1 egg

Directions

1. Pour the flour into a large bowl and cut the butter into it until it looks “crumbly”. Add the baking powder and sugar and combine. Add the milk and stir. Remove the dough and place it onto a counter sprinkled with flour. Knead well.

2. Place the dough back into the bowl and cover with Saran Wrap. Place the bowl into the refrigerator and let it chill for an hour.

3. Preheat oven to 350 degrees

4. Remove the dough and knead it again. Roll the dough out into a long rectangle. Cut out 10 3.5″ x 5″ rectangles and place them on a cutting board.

5. If you’d like, cut out a small shape using a cookie cutter into 5 of the rectangle “tops”. I used a small heart.

6. On the other 5 rectangle “bottoms” spread 1 – 1 1/2 tsp of jam leaving 1/4″ around the edges.

7. Beat the egg in a small bowl and brush the egg wash around the edges of the “bottoms”. Place the “tops” over each “bottom” and using a fork crimp the edges of the Pockets to seal.

8. Brush egg wash over the Pockets avoiding the exposed jam.

9. Line a baking sheet with parchment paper and coat with cooking spray. Transfer the Pockets onto the tray and place in the oven. Bake for 20 min.

10. Remove and enjoy!

Makes 5 Pockets

Easy peasy. Enjoy! xoxo

IMG_0277IMG_0278IMG_0279IMG_0280IMG_0281IMG_0282IMG_0283IMG_0284IMG_0285IMG_0287IMG_0288IMG_0289IMG_0290

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s