Not the prettiest pop tart (yet!) but certainly more delicious 😉 This jam is wonderfully easy to make, so can be substituted in any other recipes …

Ingredients:

Dough – 

1 cup all-purpose flour

1/2 cup tapioca flour

1 tsp xanthan gum

1 tsp baking powder

2 tbsp olive oil

2 tbsp nut or soy milk

flax “egg” – 2 tbsp flax meal in 6 tbsp hot water, left to sit for 5 min

Blackberry Turmeric Jam – 

1 cup frozen blackberries

1/2 cup water

3 tbsp brown rice syrup

1 tsp turmeric powder

1 tsp agar

Sweet Tahini – 

1/2 cup tahini

1/4 cup powdered sugar

To prepare:

Make blackberry jam: cook blackberries and water on medium heat until liquid is reduced in half and berries are falling apart. Add brown rice syrup and turmeric. Bring to a boil and add agar — mix well for a minute and then turn off heat; allow to cool.

Make sweet tahini: mix tahini and powdered sugar well until forms a soft paste

Make dough: prepare flax egg; set aside. Mix flours, xanthan gum, and baking powder. Add oil, nut milk, and flax egg and mix until forms a dough. Roll out dough and cut into even rectangles.

To assemble: put tahini and jam filling onto half of rectangles, leaving room on the edges. Cover with other half of dough rectangles and pinch edges together well. Bake at 350 for 25+ min (depending on oven and thickness of dough) until edges start to brown. Leave in longer if eating right away, or refrigerate/freeze and then toast when ready to eat. Enjoy!