Protein Pop Tarts

• 1 1/2 cups wholewheat flour
• 1/2 cup vanilla protein powder
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 cup applesauce
• 1/4 cup oil (any neutral flavored oil)
• 1 teaspoon vanilla extract
• 1/2 cup strawberry jam
• 1 cup confectioners sugar (sugar-free optional)
• 1 cup vanilla protein powder (optional)
• 2 tablespoons milk (or water, as needed)
• 1/2 teaspoon vanilla

Instructions

1. 1Preheat the oven to 170C/325F. Line a baking tray with parchment paper. Set aside.
2. 2In a medium mixing bowl, add flour, protein powder, sugar, and baking powder and whisk together. Set aside. In a small mixing bowl, mix together the applesauce, oil, and vanilla extract until smooth.
3. 3Add the wet ingredients to the dry ingredients and mix to form a dough. If the dough is a little dry, add 1-2 teaspoons of ice-cold water. Shape into a ball, cover in plastic wrap, and allow to rest in the fridge for 15 minutes.
4. 4After resting, cut the dough in half. Place one half of the dough onto a sheet of baking paper, cover with another sheet of baking paper, and roll the dough out to ⅛-inch thick.
5. 5With a pizza cutter, cut the pastry into 8 equal rectangles. Repeat with the remaining pastry. Arrange the cut pastry rectangles onto a prepared tray lined with parchment paper. Place a heaping serving of jam into the center of each pastry rectangle and slightly spread out, leaving space around the edges.
6. 6Top each pop tart with a pastry piece and press down to seal the edges. Using a fork, press around the edges to ensure all edges are sealed.
7. 7Bake the pop tarts in the oven for 10-15 minutes or until lightly golden brown. Remove from the oven and allow the pop tarts to cool on a cooling rack.
8. 8In a mixing bowl, whisk together the confectioner's sugar, milk, and vanilla. If needed, add more milk. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles and allow the glaze to set at room temperature.