These gluten-free pop tarts are a healthier version of what you grew up with! Made with tapioca flour, they are nut-free and egg-free and loved by kids, these homemade pop tarts can be made in many different flavors. .
Ok, I’ve tried to come up with a doughnut recipe and well, I am NOT having any luck. I think it’s a sign from the universe that I need to take a break from sweets and start sharing some entrees and side dishes instead.
Anyhow, back to my failed doughnut attempt that lead to my sticky rice recipe and this kick-butt amazing Gluten-free Pop Tart recipe.
One of absolute favorite things about living in Portland is the proximity to so many berries. They are also cheap which is even better. I went a little berry crazy at my local farm stand and bought two flats of raspberries to freeze and make into jam. These were a little more tart than my last flat so I did end up adding some maple syrup to the recipe to account for this.
Now if you don’t want to make your own filling, simply replace it with your favorite jam. However, I like to control how much sugar is going into our treats and you can make these a low sugar pop tart if you choose to.
I’m pretty sure that I always had a pop tart in my lunch box as a kid, and when this baby came out of the oven and I took my first bite, I knew that this would be a future treat in the Little’s lunch box.
Are these pop tart vegan?
Yes! They are and will work for those also following and AIP diet.
- 1/4 cup water
- 1/4 cup ghee, or coconut oil to make vegan
- 1/4 cup Dark maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup tapioca flour
- 1 medium ripe banana, mashed
- 1/2 cup coconut flour
- For the dough: In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil. Remove from the stove top.
- Add in the tapioca flour and mix with a spoon until combined.
- Then add in the mashed banana and coconut flour and mix until you have a dough.
- Set aside.
- For the raspberry filling: In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 - 40 minutes. It should reduce by half.
- Take the dough and roll it out between two sheets of parchment paper until the dough is 1/4". Cut into rectangles and spoon 2 tbsps of raspberry filling onto one rectangle and cover with another rectangle. You should have 12 rectangles - roughly 2" - 3". You might have extra dough which works great for thumbprints.
- Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 252 Total Fat: 14g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 22mg Sodium: 183mg Carbohydrates: 33g Fiber: 4g Sugar: 17g Protein: 1g