Method

• 1.
  For the jam, place raspberries, rice malt syrup and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until raspberries have broken down. Remove from heat and stir in chia. Transfer to a bowl and chill until cold.

• 2.
  For the pastry, place flours, oats, sugar and butter in a food processor and whiz until it resembles fine crumbs. Add vinegar and pulse until just combined. Bring together with your hands, enclose in plastic wrap and chill for 30 minutes.
• 3.
  Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
• 4.
  Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with jam and scatter with fresh raspberries, then cover with remaining pastry. Using your thumbs, press the edges together to seal.
• 5.
  Bake for 25 minutes or until pastry is golden. Set aside to cool.
• 6.
  To make the coconut drizzle, whisk coconut milk powder and 2 tbs warm water in a bowl until combined.
• 7.
  To serve, drizzle cooled pop tarts with coconut drizzle and scatter with freeze-dried raspberries.