Peanut Butter and Jelly Pocket (gluten free)

2 tbsp peanut butter

1 cup frozen berries

2 tbsp maple syrup

1 tsp vanilla

gluten free dough w/ oats.(I made a crust like my blueberry crisp, but rolled the oats in it. The amounts were very inexact.) ¾ cup mix of Pamela’s Bread mix and sweet sorghum flour; ¼ cup water, 1 tbsp peanut oil, dash of salt, ¼ cup raw gluten free oats. Mix it all together until rollable. Basically you are making a pie/pizza crust, it should be pliable and workable, but not over wet. It definitely shouldn’t stick to the rolling pin. My advice? Play with it and you will get the feel for it. But don’t over knead it either.