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Pop Tarts Recipe

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★★★★★

4.7 from 53 reviews

These Gluten-Free Blueberry Pop Tarts offer a delicious and wholesome breakfast treat made with almond and tapioca flours, filled with a homemade blueberry chia jam, and topped with a sweet blueberry vanilla icing. Perfect for those seeking a grain-free, naturally sweetened pastry that’s easy to make and baked to golden perfection.

Ingredients

Scale

Blueberry Filling

  • 1 cup frozen blueberries (fresh will work too)
  • 1 Tbsp maple syrup
  • 1 Tbsp lemon juice
  • 1 Tbsp chia seeds

Dough

  • 2 cups almond flour
  • 1 cup tapioca flour (plus more for rolling out the dough)
  • 4 – 5 Tbsp ice water
  • 4 – 5 Tbsp coconut oil (solid)
  • 2 Tbsp maple syrup
  • 1 egg for egg wash (optional; substitute melted coconut oil or vegan butter for vegan version)

Icing

  • 1 cup powdered sugar
  • 1 Tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 Tbsp extra blueberry jam filling

Instructions

  1. Prepare the Blueberry Filling: Preheat your oven to 350°F. In a pot over medium-low heat, combine the blueberries, lemon juice, and maple syrup. Heat until the mixture starts to simmer, about 5 to 10 minutes, then soften the berries by mashing with the back of a fork or spatula. Remove from heat and stir in chia seeds. Set aside to cool while you prepare the dough.
  2. Mix the Flours: In a food processor or stand mixer bowl, pulse the almond flour and tapioca flour together until fully combined, forming the base of the dough.
  3. Form the Dough: Add the solid coconut oil, ice water, and maple syrup to the flour mixture. Pulse or mix until a sticky dough starts to form. Adjust moisture by adding additional water if the dough is too dry or more tapioca flour if it’s too wet. The dough won’t form a natural ball and will need to be pushed together with a spatula, but it should hold together well.
  4. Roll and Cut the Dough: Divide the dough in half and roll each half out between sheets of parchment paper lightly dusted with tapioca flour to about ¼ inch thickness. Cut each rolled dough into six 3×5 inch rectangles and place them spaced apart on the parchment paper. Spoon 2 to 3 tablespoons of the blueberry jam onto each rectangle leaving some edges clear. Reserve a tablespoon of jam for the icing.
  5. Assemble the Pop Tarts: Cover each jam-filled dough rectangle with another rectangle from the remaining dough half. Seal the edges using the back of a fork. Optionally, brush the tops with egg wash or melted coconut oil and sprinkle lightly with coarse sugar.
  6. Bake: Bake the assembled pop tarts in the preheated oven for 12 to 14 minutes or until the edges turn a golden brown. Remove from the oven and allow to cool before icing.
  7. Prepare and Apply the Icing: While the pop tarts cool, whisk together powdered sugar, almond milk, vanilla, and the reserved tablespoon of blueberry jam until smooth and lump-free. Drizzle this icing over the cooled pop tarts and enjoy.

Notes

  • You can use fresh or frozen blueberries depending on availability; either works well for the filling.
  • For a vegan version, substitute the egg wash with melted coconut oil or vegan butter.
  • Adjust the stickiness of the dough carefully: too wet will be hard to handle, too dry will crumble.
  • Use tapioca flour to prevent sticking while rolling the dough.
  • Store leftover pop tarts refrigerated and consume within 3-4 days for best freshness.

Keywords: Gluten free pop tarts, blueberry pop tarts, homemade pop tarts, healthy breakfast pastries, grain free pastries, vegan pop tarts option

Find it online: https://biteandenjoy.com/pop-tarts-recipe/