Demerara Sugar
Demerara (pronounced...
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Pastry
Gluten Free Carrot Cake Pop Tarts
1 mins
20 mins
Easy
6
Try making these, a spin on the iconic Amercian Pop Tarts!
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- Ingredients
- Method
Ingredients
- 1 medium carrot, coarsely grated
- ½ tsp ground cinnamon
- 75g cream cheese
- 2 tbs finely chopped walnuts, plus extra to serve
- 1 tbs Chelsea Demerara Sugar
- 2 tbs Chelsea Golden Syrup, warmed
- Thick Greek-style yoghurt and chopped pumpkin seeds (pepitas), to serve
Gluten-free pumpkin seed pastry
- ¼ cup (25g) walnuts
- ¼ cup (40g) pumpkin seeds (pepitas)
- 75g rice flour
- ½ cup (75g) chickpea flour (besan)
- ½ cup (50g) almond meal
- 1 tbs Chelsea Demerara Sugar
- 1 tsp xanthan gum (from health food stores)
- 80g cold unsalted butter, chopped
- 1 egg
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
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Method
For the pastry, place walnuts and pepitas in a food processor and whiz until finely chopped. Add flours, almond meal, Chelsea Demerara Sugar and xanthan gum, and whiz to combine. With motor running, add butter, 1 piece at a time, whizzing until it resembles coarse breadcrumbs. Add egg and pulse until mixture just comes together. Enclose in plastic wrap and chill for 30 minutes.
2 Meanwhile, to make the filling, combine carrot, cinnamon, cream cheese, walnut and Chelsea Demerara Sugar in a bowl. Set aside.
3 Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
4 Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with filling, then remaining pastry pieces. Use a fork to press the edges together to seal.
5 Bake for 20 minutes or until pastry is golden. Set aside to cool slightly.
6 Brush pop tarts with Chelsea Golden Syrup and scatter with extra walnut and pepita. Serve warm with yoghurt.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Golden Syrup
Chelsea Golden Syrup in the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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