Vegan high carb low fat heavenly pop tarts

These pop tarts are crunchy on the outside but oogie and soft on the inside.

INGREDIENTS

180g whole wheat flour

50g tapioca flour

20g sugar

2 speckled and chilled bananas

2 tsps baking powder

Cinnamon

Jam or nutella

INSTRUCTIONS

1. Chill the ripe bananas in the fridge overnight
2. In a mixing bowl, combine the wheat and tapioca flour, sugar, cinnamon and baking powder.
3. Add the bananas and knead with your hands until you have a ball of dough. It will be a bit sticky, but if at first it is too sticky, you will need to add more flour. I had to add a couple more tablespoons.
4. Let the dough set for 2-4 hours.
   
5. Preheat the oven to 180 celsius or 350F.
6. Place the dough onto a sheet of parchment paper with some flour. Sprinkle more flour on the dough and cover it with another sheet. 
7. Roll it out until you have kind of a rectangle of 1/4 inch or 6mm thick. 
8. Peel off both pieces of paper (be careful) and cut 4 rectangles.
9. Transfer your rectangles and paper onto your baking pan.

   

   Your big ''rectangle'' does not have to be perfect. Here you can see mine with its rounded borders. At the left, it is missing the piece I already transferred to the baking pan (see image below).

   
   

   

   First piece of transferred dough.

   
   
   
   
10. Fill half of each rectangle with jam or nutella. Don't add to much and leave ''margins'', or else it will end up overflowed. 
    
11. Fold the dough over and slightly press the edges.
    
12. Bake for 20 minutes. Rotate the pan half way through the cooking time to allow for even browning. I learned this trick from one of the best vegan chefs: The Vegan Corner
    
    This recipe is adapted from Feasting on Fruit