I know what you’re thinking. Pot tart is the cleverest pun you’ve ever heard. If you’re a gluten free veganite, being able to reincorporate toaster pastries into your balanced breakfast of other toaster pastries, totally feels like a new beginning. Birds will sing. Clouds will part. Roomates and lovers will flock to the kitchen. Then roommates might turn into lovers; lovers into roommates. Be careful. Cohabitation can become complicated. Lucky for you, these Pot Tarts are not. Serve them with Vavavanilla frosting or eat them right out of the oven. 3-4 Stoney Servings

INGREDIENTS

- 1 ¼ Cups GF Flour - Dash Salt - 1/3 Cup Sugar - 4 T Cannabis Infused Coconut Oil (melted) - ½ t vanilla - ¼ Cup Nut Milk (room temp) - Jam or Cinnamon Sugar Filling OPTIONAL - Top with Vavavanilla Frosting (pg 85) - Try any seedless jam - Sprinkles

METHOD

  1. Preheat oven to 350˚ F. Line a pan or cookie sheet with parchment paper and put aside.
  2. Combine flour, salt & sugar. Whisk!
  3. Add melted Cannabis Infused Coconut, vanilla and milk.
  4. Mix and knead dough until smooth.
  5. Turn dough out onto a sheet of parchment paper and cover with another sheet of parchment paper.
  6. Roll dough out to 1/8” thick.
  7. Cut into Pot Tart sized rectangles and carefully move rectangles onto the prepared cookie sheet.
  8. Spread jam or filing in an even layer.
  9. Cover the rectangles with the other rectangles.
  10. Press with the flat edge of the fork to seal.
  11. Bake until golden with darker edges.