2 ½ cup of unbleached all-purpose flour or gluten-free flourm (I use Pamela’s gluten-free baking mix use a blend that already has xanthum gum in it) 1 tablespoon of cane sugar or coconut sugar ½ teaspoon of salt 12 tablespoons of butter or 1 ½ sticks of butter cubed 8-10 if you’re using regular flour and 12-14 if you’re using gluten-free tablespoons of ice water
1 bag of Graceland Fruit No Added Sugar Cranberries 1-2 teaspoons of grapefruit balsamic (I used Fustini’s) You can leave this part out, but it’s a nice touch) 4-5 leaves of fresh basil loosely chopped Zest of one orange Juice from one orange 1- 1 ¼ cup of water Dash of vanilla Dash of cinnamon Immersion blender
1 ¼ cup of powdered sugar 3 tablespoons of the cranberry orange basil jam 2-5 tablespoons of coconut milk or cream ( add in one tablespoon at a time)
Sift the flour using a sifter or whisk the flour. Add in the salt and sugar and mix. Then Add the cubed butter and using a pastry blender or your hands break up with the butter in the flour until it’s about pea-sized. Then slowly add in the ice water two tablespoons at a time and mix until the dough comes together. You want the dough to be moist, but not overly wet. Chill the dough in the fridge for an hour.
Add one bag of no sugar added cranberries, blood orange balsamic, orange zest and juice, and water to a small saucepan on medium-low heat. And cook until the cranberries start to soften up. Add the chopped balsamic and cook a couple of minutes. Then remove from heat and blend together using an immersion blender. Add more water if you need to, but don’t add too much because you don’t want the jam to be runny for the pop tarts.
Mix the ingredients together and slowly add in the coconut milk or cream to thin out the glaze. Don’t make it too thin. Top the pop tarts with glaze and enjoy. Best if eaten with 3-4 days.