Who doesn't love a good Pop-tart? Your blood sugar certainly doesn't love a good pop-tart, or the rest of your body for that matter. Since it's not something I can eat much of any more since get diagnosed with pre-diabetes I made a healthier version. This uses all-purpose einkorn flour instead of white flour. Einkorn flour has a lower glycemic index than other flours and contains many vitamins and minerals, including magnesium, which many people are deficient in. It's an ancient grain that retains far more of it's original nutrient density than modern grains. Despite being much healthier than all-purpose flour, it actually tastes better, what is not to love? Some people with gluten sensitivities can even eat einkorn flour. For the sweetener I used allulose. Allulose is an indigestible natural sugar substitute, that caramelizes and crystalizes just like real sugar. It also tastes as close to sugar as sugar substitutes get. Do note that this recipe contains a large amount of allulose and may cause digestive issues with some people. If you've never consumed allulose, you may want to start with a smaller amount than what is in this recipe until you know your body can handle it. If you have problems, you could use half allulose-half stevia/monkfruit instead. You can use organic allulose if you really want to make this recipe 100% organic, but I see no reason to since they should be chemically identical and allulose is expensive enough as is so I just used the Kroger brand of allulose. A quarter cup of cherries should not be a major concern for most diabetics and you likely won't need all of the filling in your pastry, so this recipe should have a low glycemic index with the only carbs coming from einkorn flour and cherries. Keep in mind that individual results may vary if you're monitoring your blood sugar. Originally I sprinkled coconut sugar on top until I learned you can grind allulose with a mortar and pestle and use it as a substitute for powdered sugar.

No Sugar Added Organic Cherry "Pop-tart"

Ingredients

Dough:

• 1/4 cup organic all-purpose einkorn flour
• 1 tsp allulose(organic if desired)
• 1 tbsp organic grass-fed unsalted butter
• 1/8 tsp fine ground Himalayan pink sea salt
• 1-2 tsp water (as needed)

  Filling:

• 1/4 cup organic frozen cherries
• 3 tbsp allulose(organic if desired)
• 1 tsp organic grass-fed unsalted butter
• 2 tsp organic all-purpose einkorn flour
• 1 tsp Santa Cruz organic 100% lemon juice
• 1/8 tsp fine ground Himalayan pink sea salt

  Icing:

• 1-2 tbsp allulose(organic if desired)
• A small amount of juice from the organic frozen cherries (to thin the icing)

Procedure:

• Make the Filling: Mix butter and einkorn flour into a paste. Mash with the cherries and microwave in 15-20 second intervals, stirring until smooth, making sure to get any lumps out. Microwave for another 40 seconds to finish. If done correctly, the finished cherry filling will be thick and have no lumps from the einkorn flour in it. This can also be done by heating it in a skillet while stirring constantly. Due to the small batch size, however, a microwave is a lot more convenient.

• Prepare the Dough: In a bowl, combine einkorn flour, allulose, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water until the dough comes together. If the dough is too sticky, add some einkorn flour, if it's too dry add some water. Roll out between two sheets of parchment paper dusted with a little einkorn flour.

• Assemble the Pop-Tart: Cut rolled dough into two equal rectangles. Place filling on one rectangle, leaving a border. Discard some of the filling if it won't fit instead of overfilling the pastry. Top with the second rectangle and seal edges.

• Bake: Preheat air fryer to 350°F. Bake for 13-15 minutes until golden brown around the edges

• Make Icing: Grind 1 to 2 tbs of allulose in a mortar and pestle to the consistency of confectioner's sugar. Mix the powdered allulose with a little juice from the frozen cherries. When the pastry has cooled, spread the icing on top.