Missing your favourite and sweet childhood days? So, let's revise our childhood days with these gluten-free pop tarts. This pop tarts taste just like your childhood favorite pop tart, and they are very easy to make. You can eat these delicious and sweet treats for breakfast and snacks.
Flaky, buttery crust and sweet, delicious filling combine to create a lovely mix in these Pop Tarts. Often made with a mixture of alternative flours, the gluten-free crust keeps an enjoyable consistency. From fruity to rich, the fillings are bursting with flavor and offer the perfect amount of sweetness without sacrificing flavor.
WHY YOU'LL LOVE THIS GLUTEN-FREE POP TARTS
- Low carb and gluten-free doesn't mean compromising on taste – these pop tarts are still tasty.
- Perfect for those following a keto or gluten-free diet.
- You can customize fillings and flavors to suit your preferences.
- A guilt-free way to satisfying your sweet crave without going off your diet.
Ingredients:
For the dough:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil
- 1 large egg
- 1 tablespoon unsweetened almond milk
- 1 tablespoon Natural sweetener
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the filling:
For the glaze:
- 1/4 cup powdered natural sweetener
- 1-2 tablespoons unsweetened almond milk
- 1/4 teaspoon vanilla extract
Instructions:
1. Set the oven temperature to 350°F, or 180°C.
2. To make a dough, combine almond flour, coconut flour, egg, almond milk, sugar, vanilla extract, and a small amount of salt in a bowl.
3. Split the dough into two parts that are equal. To get the proper thickness, roll out each portion between two sheets of parchment paper.
4. To make the pop tart shells, cut the rolled-out dough into rectangles.
5. Transfer half of the rectangles to a baking sheet covered with paper. Leaving space around the sides, spoon a tiny bit of sugar-free jam into the center of each rectangle.
6. To seal the pop tarts, place the remaining rectangles on top of the ones covered in jam and press the sides together.
7. To add a decorative touch, crimp the edges using a fork.
8. Bake for 12 to 15 minutes, or until the edges are golden brown, in a preheated oven.
9. Make the glaze by blending almond milk, powdered sweetener, and vanilla extract until it becomes creamy while the pop tarts bake.
10. Before pouring the glaze over the top, let the pop tarts to cool a bit.
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NOTES:
- To maintain the low-carb and gluten-free status of the recipe, use almond or coconut flour. These flours give the pastry a nice texture.
- When adding butter or coconut oil to the dough, make sure it's cool. This helps in giving the pastry a flaky texture.
- Gluten-free doughs might be sticky. Rolling it between parchment paper sheets prevents it from sticking and makes it much easier to transfer to the baking pan.
- Refrigerate the dough for a minimum of 30 minutes after it has been prepared. This helps keep the pastry from being too soft and makes it easier to handle.
- To keep the pop tarts from bursting while they bake, don't overfill the shell. In order to properly seal the edges, let a sufficient amount of space around them.