In a mixing bowl, blend the almond flour, coconut flour, tapioca flour, and sea salt. Add the shortening or butter—this can be done by hand, but using an electric mixer or food processor makes the process easier. Once combined, mix in the sugar, plant-based milk, and maple syrup until a soft dough forms. Chill the dough in the freezer for 10-15 minutes to make it easier to handle.

Preheat your oven to 365°F (185°C). Transfer the chilled dough to a sheet of parchment paper. Sprinkle extra tapioca flour over the dough, then roll it out between two sheets of parchment paper until it’s about 1/4 inch thick.

Use a rectangular cookie cutter to cut out 12 rectangles from the dough. You may need to re-roll the dough scraps to get all 12 rectangles. Carefully transfer six of the rectangles to a parchment-lined baking sheet.

In a small bowl, mix the melted palm oil shortening or coconut oil with the coconut sugar and cinnamon until well combined. Spoon about 1.5 tablespoons of the filling onto each rectangle on the baking sheet.

Place the remaining six dough rectangles over the filled ones. Use a fork to crimp the edges, sealing the filling inside. Bake in the preheated oven for 15 minutes, or until the poptarts are a light golden brown.

While the poptarts cool, melt the coconut mil and coconut butter in the microwave. Combine all the glaze ingredients in a bowl and mix until smooth.

Once the poptarts have cooled slightly, spoon the glaze over the top. Allow the glaze to set before serving.

This version simplifies the process and ensures your poptarts are uniform in size. Enjoy your perfectly shaped, homemade Brown Sugar Poptarts!