• Stir to combine gluten-free oats with boiling water and set aside to thicken.
• Using a large food processor or stand mixer, pulse or whisk the next 4 ingredients (gfJules Flour, sugar, salt, baking powder) until blended. Cut the cold vegan butter into small chunks and pulse briefly until the mixture looks pebbly or starts to come together.
• Measure out ¼ cup of cooked oatmeal and add, together with apple butter and cold water, to the flour-butter mixture, either by pulsing in the food processor or mixing with a stand mixer. Process or mix just until the ingredients are fully integrated and the dough is holding together. (If there is any extra oatmeal, save it for eating later!)
• Wrap dough in plastic wrap and freeze for 10 minutes or refrigerate for at least 30 minutes, or until cold and not as sticky.
• Preheat oven to 350° F.
• Once dough is chilled, prepare a pastry mat or clean countertop by dusting liberally with gfJules Flour. Roll the dough to a thickness no more than 1/8 inch. Cut rectangles using a 3×4½ inch cutter or using a butter knife to cut evenly-sized rectangles (size doesn't matter as long as there are two of a kind). Alternatively, use larger size cookie cutters.
• Cover two baking sheets with parchment paper and gently transfer half of the rectangles to the parchment paper. Spoon apple butter or jam into the middles of each rectangle, leaving at least 1/4 inch border around each rectangle for sealing. Don't put too much filling in, or it will seep out the sides as it bakes.
• Dip a finger in water and dampen the edges of the rectangle. Lay another rectangle on top of each filled rectangle and press gently around the edges. Using the tines of a fork, go around the edges of each tart and press to further seal the two pieces of dough and provide design.
• Cut a letter (might I suggest a “J”?) with a knife or poke holes with a toothpick into the top of each tart to allow steam to vent. Brush with your milk of choice and sprinkle with sugar and cinnamon or Demerara sugar if you're not planning to ice the poptarts.
• Bake in preheated oven for 25 minutes, or until the tarts are lightly browning but are not crunchy.
• Remove to fully cool on a wire rack or serve warm. Drizzle with glaze when cooled, if desired (recipe below).
• Optional: freeze fully cooled tarts and reheat in a toaster before serving.
• Makes 10 tarts, depending on size.

Gluten Free Poptart Glaze (optional)

• Once your gluten free pop tarts are cooled, whisk together confectioner's sugar, extract and milk until a smooth mixture is made.
• Add more confectioner’s sugar if the glaze is too runny and would just slide off the top of the pastries; add more milk if the mixture is too thick to be easily spread. Drizzle or spread with the back of a spoon on top of the pastries you would like to top.
• Allow to dry before wrapping or freezing for serving later.