Now, I can't take credit for this great idea of paleo vegan pop-tarts. I give credit to the recipe we referenced (linked below), as well as my boyfriend coming up with the idea because he really loves pop-tarts (and all pastries for that matter). Regardless, this is SUCH a great recipe and they came out really really yummy.
Ingredients for the crust:
- 1 and 1/3 cup almond flour
- 1 cup all-purpose GF baking flour
- 1 Tbsp cold water
- 4–6 Tbsp coconut oil (solid is better, but we just used liquid and it was fine)
- 3 Tbsp maple syrup
- 1/4 tsp salt (Himalayan or sea salt)
- Splash of coconut oil for an "egg" wash
Filling:
For the filling you can just use regular jam if you would like or you can make your own jam by boiling down some fruit. For half of the tarts I used cinnamon pear jam I had in the fridge, and the other half I boiled down some strawberries and maple syrup (directions below).
Icing: This is optional, I personally do not want the added sugar, but if you do; powdered sugar, water, vanilla and a small amount of the jam will make a great icing.
How to make:
First, preheat your oven to 350 degrees. Then, mix all dry ingredients together in a medium sized bowl. Then, add in the wet ingredients and mix well. This will start to form a fairly wet dough. Once everything is mixed well, from your dough into a disk like shape (an inch or two in thickness, roll flat, and wrap). Refrigerate the dough for about 15-20 minutes.
If you are making your own filling, while your dough is taking 20 minutes to chill, is the time to make it. Use a saucepan and add in the fruit and maple syrup to sweeten it. Start on medium heat and mash the fruit. Bring it to a boil and continue to mash it up more. Once brought to a boil, lower the heat or let it simmer and continue to stir constantly until the mixture thickens. Once thick enough to your liking, remove from heat.
When the dough is ready, flour up your counter or table space and grab a rolling pin. Roll out the dough to your preferred thickness (about 1/8 inch is good) and create the shapes you would like. I used an index card as a general size. Once cut into shapes, and place on a lightly greased baking sheet.
Add as much filling as you'd like in the center of your cut out dough shapes. Next, add the top layer of dough. With a fork, press down on all sides of the tart to ensure the two dough layers are sealed together.
Next, will a small amount of coconut oil and a cooking brush, gently "egg wash" the tart. Continue to do this will all of the tarts.
Perfection is not needed when making these (as you can see by my skills haha), no matter how you make them, they turn out delicious!
Bake for 15-20 minutes or until golden brown. Let cool for 20 minutes and enjoy!
Below is the recipe I used as a reference when making these pop-tarts:
Let me know if you try this recipe out! Tag me on Instagram at gphealth_loreal, or direct message me to let me know what you think.
Stay healthy and eat yummy pastries,
Loreal
Sooo yummy! My partner has Celiac and a sweet tooth, so I’m always on the lookout for Gf recipes. I’ve made this twice: the first time I used regular coconut oil; the second time I used liquid. The liquid worked much better. When I used solid coconut oil, the dough was very crumbly. I also didn’t roll it out thin enough the first time, so we ended up with only two pop tarts, though they were Huge. The second time I worked in batches and let half stay cold in the fridge while I rolled and filled the first batch. Big improvement. We love this recipe and it will become a regular in my baking rotation. Thanks Loreal!!!