Gluten-Free Pop Tarts (Vegan)
Looking for a gluten-free alternative to your favorite toaster pastries? Try this gluten-free pop tarts recipe, perfect for those with gluten sensitivities or dietary restrictions. Vegan too.
Servings 5 pastries
Calories 677kcal
Ingredients
Dough
- 1 cup (120g) almond flour
- ¾ cup (75g) gluten-free oat flour
- ½ cup (50g) tapioca starch
- ½ teaspoon salt
- 2 teaspoons psyllium husk powder
- 6 tablespoons vegan butter, melted
- 2-3 tablespoons ice cold water
- ⅓ cup jam use your favorite flavor!
- 1-2 tablespoons unsweetened almond milk
Frosting
- 1 cup organic powdered cane sugar
- 1-2 tablespoons unsweetened almond milk
- sprinkles, optional
Instructions
For the dough
- Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a large rimmed baking sheet. Prep another piece of parchment paper on a clean surface for rolling out dough.
- In a large bowl, add almond flour, oat flour, tapioca starch, psyllium husk powder, and salt. Whisk until flours are integrated.
- Add melted vegan butter to dry mixture, stirring to integrate. Add ice water a little bit at a time, stirring after each addition, until mixture starts to come together like dough. (About 2 tablespoons water is usually perfect).
- Squeeze the dough with your hands. It should come together and hold together. If not, add an additional teaspoon of water. If it is too wet, add a little more almond flour until dough consistency is right.
- Flour your hands with extra tapioca starch and roll dough into a ball. Sprinkle additional tapioca starch on piece of parchment. Place dough on the floured parchment paper. Place a second sheet of parchment paper on top of dough. Press down to flatten ball and then use a rolling pin to roll dough out to about an ⅛ of an inch thickness.*Alternatively, you can use two Silpats instead of parchment.
- Using a pizza cutter or sharp knife, cut 3x4 inch rectangles of dough. Flour a spatula with tapioca starch and gently transfer pieces to lined baking sheet. Reroll dough scraps and cut additional rectangles until you have 10 total. 5 of the rectangles should be spaced evenly on baking sheet. Pierce those pieces not on the baking sheet a few times with a fork.
- Spread 1-2 teaspoons of jam in the center of your rectangles on the baking sheet, allowing for about ¾ inch around the perimeter. Place the second rectangles of dough on top of each jam-filled rectangle. Press edges gently together with tines of a fork.
- Using a pastry brush, brush tops of each pop tart with almond milk. Bake for 18-20 minutes, or until pastry starts to turn golden brown. Remove baking sheet from oven and place on a wire cooling rack. Allow pop tarts to cool before frosting glazing.
For the glaze
- In a small bowl, combine icing ingredients, starting with 1 tablespoon of almond milk. Add a little extra milk if too thick, or a little extra powdered sugar if too thin. Spread glaze on tops of cooled pop tarts. Add sprinkles if desired. Allow to harden and set before serving.
- Store leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4.
Notes
- You will be rolling out your dough between two pieces of parchment paper. Alternatively, if you have two Silpats, they work quite well too.
- Depending on your desired sweetness, you can add the glaze to these vegan pop tarts or keep them plain.
Nutrition
Calories: 677kcal | Carbohydrates: 71g | Protein: 15g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 361mg | Potassium: 157mg | Fiber: 9g | Sugar: 13g | Vitamin C: 2mg | Calcium: 128mg | Iron: 4mg