Vegan Pop Tarts

Step 1: For the pastry, place the flour, coconut oil, sugar and 1/2 tsp salt flakes in a food processor and whiz until combined and then add 1/2 cup (125 ml) iced water and pulse until just combined. and now turn out onto a clean work surface and bring together with your hands to form a disc and enclose in plastic wrap and chill for 30 minutes.

Step 2: Meanwhile, to make the filling, combine rice malt syrup, ginger, arrowroot, nectarine, blueberries and vanilla seeds in a bowl and set aside.

Step 3: Preheat the oven to 200°C and grease a large baking tray and line with baking paper.

Step 4: Roll out pastry between 2 sheets of baking paper to 3mm thick and cut into twelve 8 cm x 11 cm rectangles, re-rolling pastry as required.

Step 5: Transfer half the pastry pieces to the prepared tray and top with filling, then remaining pastry pieces and using your thumbs to press the edges together to seal.

Step 6: Bake for 25 minutes or until the pastry is light golden and set aside to cool.

Step 7: For the blueberry drizzle, place blueberries in a small food processor with 2 teaspoons water and whiz until smooth. (Alternatively, pound using a mortar and pestle, then strain juice into a small bowl, discarding solids.)

Step 8: Place the coconut milk powder and 2 tablespoons warm water in a small bowl and whisk until smooth. Gradually stir blueberry mixture into the coconut mixture, one teaspoon at a time, until pale blue and thick, but still runny.

Step 9: To serve, drizzle cooled pop tarts with blueberry drizzle and top with extra halved blueberry and coconut flakes.