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Strawberry Pop Tarts

Gluten-Free Strawberry Pop Tarts (Vegan)

This homemade Gluten-Free Strawberry Pop Tarts recipe is made with almond flour, tapioca starch, and oat flour and filled with strawberry jam for a delicious breakfast treat! Vegan.
Course Breakfast, Snack
Cuisine American
Keyword gluten-free strawberry pop tarts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5
Author Tessa Fisher



  • 1 cup (120g) almond flour
  • 3/4 cup (75g) gluten-free oat flour
  • 1/2 cup (50g) tapioca starch
  • 1/2 teaspoon salt
  • 2 teaspoons psyllium husk powder
  • 6 tablespoons vegan butter, melted (or coconut oil)
  • 2-3 tablespoons ice cold water
  • 1/3 cup strawberry jam
  • 1-2 tablespoons almond milk


  • 1 cup organic powdered cane sugar
  • 1-2 tablespoons almond milk
  • sprinkles, optional


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 sheet of parchment paper. Place a second sheet of parchment paper on top of dough. Press down and then use a rolling pin to roll dough out to about an 1/8 of an inch.
    *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 baking sheet, allowing for about 3/4 inch around the perimeter. Wet your fingers and trace the edges of each piece with jam. Place the second rectangles of dough on top of each jam-filled rectangle. Press edges gently together with a fork.
  • Using a pastry brush, brush tops of each pop tart with almond milk. Bake for 20-22 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.

For the frosting

  • 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 icing 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.