I am way too excited to share this recipe. I used to be the most obsessed with pop tarts and when I can no longer eat them, I was super bummed. I loved the crunchy shell of the frosting and the outer layer, and the jelly insides made my whole day better. It was definitely about time that I made a version I could enjoy myself without feeling a reaction from the gluten or dairy in the OG pop tart. These are gluten free, dairy free, refined sugar free, and super easy to make too. I’ve never tried the batter with a vegan egg, but feel free to try it out 🙂
Let me know if you have any questions about the recipe. It looks complicated, but I swear it’s not. Basically, you’re making little jelly filled sandwiches and then baking them. I hope you guys like them as much as I did. They were gone before they even hit the fridge, so I think that speaks for itself.
For the Pastry:
- 1 and 1/2 cups almond flour
- 1/2 cup oat flour
- 1/4 tsp sea salt
- 1/4 cup avocado oil
- 1 egg
- 1/4 cup maple syrup
- 1 tsp vanilla
- 6 tbsp coconut flour
- 1 tbsp arrowroot flour
For the Frosting:
- 3 tbsp almond butter
- 1/4 cup water
For the Filling:
- 1/2 cup berries (mashed) OR
- Jam Recipe HERE
- Either pre-make the jam from my other blog post, or mash up 1/2 cup berries for the filling. If you just mash the berries, they will have more liquid so it might come out the side of the pop tart a little (nothing wrong with a little extra filling coming out the sides though!)
- Make the batter. Mix together all the ingredients for the dough and mix well. You should use your hands towards the end because the batter will be thick. You should be able to easily form the dough into a ball and it won’t stick or come apart
- On a non stick surface, roll the dough out as thin as you can without ripping it. I prefer it to be a little thicker when I roll it so I don’t risk ripping it, but then I’ll press it a little flatter when I am ready to create the pop tarts
- Using a sharp knife, cut out rectangle shapes from the dough. They should all be the same in size and shape. If you want a smaller pop tart, just cut out smaller rectangles, and vice versa if you want bigger
- With the leftover dough that did not make it into a rectangle, roll it back together, and then roll it flat again. Repeat step 4 until you have no more leftover dough. I was able to get 12 even rectangles which made 6 pop tarts
- Using half of the rectangles, scoop about 1 tbsp raspberry compote or jam into the center. Try not to overfill too much, but don’t hold back! The filling is the best part. See STEP 1 picture below!
- Using another piece of rectangle dough, cover the filling and lightly press the edges together to encase the filling. Use a sharp knife to trim the edges and cut out the excess if there is any. See STEP 2 picture below!
- With a small fork, press the edges down to crease them. This will prevent the dough from splitting while baking, it will hold the filling in well, and it looks exactly like a real pop tart. See STEP 3 picture below!
- Bake at 350 for about 20 minutes. This may take more or less time depending on how thick/thin you made yours. Just keep an eye out for browned edges
- Before they cool completely, make the almond butter frosting, spread on top, and then let it cool. As it cools, the frosting should harden and add even more flavor to your pop tart. ENJOY