Doing your own taxes is an adulthood rite of passage all must face at some point or another…unless you happen to be one of those girls whose dad does it for you until you get married, at which point your husband does it for you.

I am not one of those girls.

Entering the “Adults who do their own taxes” club is particularly celebratory because of how deeply I dread it each year. Last year I was supposed to do my own taxes, only to practically cause my phone water damage from tearfully calling my dad until he took pity on me. But this year, I vowed to confront my fear of taxes like the independent, most-of-the-time intelligent woman I am…after months of procrastination of course.

I can’t really explain my somewhat irrational fear of taxes, but it probably has something to do with the shaming from seeing my total made versus the total in my bank account, the fact that I literally don’t understand a word of IRS-speak, the frustration from not understanding, the feeling of stupidity that follows for getting so terribly lost in those forms and the pressure of sending it off to the government, who I hear could really make my life hell if I screw it up. It’s all an awful lot for a perfectionist to take.

Despite my best efforts, some tears and multiple phone calls to my boyfriend, bank and TurboTax later, I finally filed my own taxes. Now let’s just hope I did them correctly?

It’s enough to make a girl stress eat, but my allergy elimination diet (ONE more week!) has me avoiding a lot of my typical edible solutions. Fruit is pretty much my only allowed source of sweetness, so I adapted my favorite low-fat pie crust recipe to make fruit turnovers. This recipe is gluten-free, dairy-free / vegan and added sugar free, so eat, eat eat away!

Ingredients:

• 1 1/3 cup Gluten-Free Flour (I used Bob’s Red Mill Mix)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup oil
• 3 tablespoons non-dairy milk (I used flax milk)
• 1 tsp vanilla
• Fruit of your choice (I used peaches, strawberries and blackberries)

Directions:

• Slice your desired fruit up into small bits.
• Mix the dry ingredients in a medium – large bowl.

• Mix the wet ingredients in a small bowl.
• Pour wet ingredients into dry ingredients and mix well – It should look just like pie crust dough now, so if it’s still crumbly add equal parts milk (for crisp flakiness) and oil (for soft, anti-crumbliness) until it is malleable and crumble-free.

• Roll out the dough and use a small bowl to cut the bottom of the turnover out. Sometimes this dough is hard to maneuver, so I rolled mine very thin straight on the cooking pan sheet.
• Place your fruits of choice in the center of the dough circles on the pan.

• Peel the remaining dough off the pan and roll out on your counter to cut the turnover tops out with a slightly larger bowl. The tops will probably need to be rolled thicker than the bottoms and picked up with a spatula so they don’t rip.
• Seal with a fork pressed around the edges, then cook at 350 degrees Fahrenheit for about 20 minutes. You may want to bake them for an additional 5 minutes at 425 or 450 for extra crispness (I did). 

Enjoy your basically healthy treats and cheers to ten months of no taxes!