In a food processor combine almond flour, tapioca flour, cold butter, and sea salt.

Add in sugar and egg and process until dough combines.

Transfer dough to refrigerator overnight.

Add blueberries, honey and lemon juice to a pot and stir until combined.

Over medium-low heat cook until blueberries are soft and bubbling, about 5 minutes.

Lightly smash blueberries and reduce heat.

Add in chia seeds and mix to combine. If you're using raspberries, or a berry with lots of seeds, reduce chia seeds to 1 tablespoon.

Bring heat back to medium-low and let it simmer, stirring frequently to prevent burning, until jam thickens, about 5 minutes.

Turn heat off and let cool for 5-10 minutes before transferring to jars.

Between two sheets of parchment, GENTLY roll out dough evenly to 1/8th- ¼th inch thickness. Use knife or pizza cutter to cut rectangles 4” by 2.5”. The dough should yield 12 squares. You may have to reroll scraps to get this many 2 or 3 times.

Preheat oven to 350ºF.

Gently place 6 pieces of dough on parchment on sheet pan. Place the remaining 6 on a separate sheet of parchment and stack on top. Place dough in the refrigerator on pan to chill for 30 minutes.

Place 1 heaping tablespoon of jam in the center of the dough, repeat for 6 total.

Use a pastry brush to brush water along the edges of the dough. Top each poptart with the remaining dough rectangles. Press your fingers along the edge to seal.

Use a fork to crimp the edges.

Bake at 350ºF for 12-15 minutes until the crust is golden brown. Let cool.

In a bowl whisk together powdered sugar, milk and extract.

Dip or drizzle glaze onto the cooled pop tarts.

Store in the refrigerator for 1 week or freeze for up to 3 months.