I’ve wanted to make almond flour pop tarts for quite some time now and I finally got around to it… I don’t know why I waited so long! My kids didn’t even know what they were, they kept repeating the word “pop tart” over and over and saying “is that right, is that what they’re called?” I guess in a way that’s good because the store-bought pop tarts have an ingredient list that just might kill a person!
I used my pie crust recipe for the shell, so it has a soft, flaky, buttery taste. And for the center I used a simple jam filling that I thickened with arrowroot (cornstarch would work too) so it wouldn’t be too wet and make the crust soggy. I didn’t attempt to make a frosting because we’re cutting back on our sugar, but they’re so good they don’t need frosting 🙂 However, I’m sure you could make a simple powdered sugar glaze to drizzle over the top or you could sprinkle a cinnamon sugar mixture over the top before baking and it would be totally awesome.
This recipe did take some time to make but you can do a lot of the prep work beforehand. You can make the dough ahead of time and keep in the fridge for up to two days. Or, maybe, you could completely assemble them and keep in the freezer??? Humm… I’ll have to try that!
The only thing I don’t like about this recipe is that it only made 3 pop tarts and 3 jam-filled cookies with the dough scraps – which just wasn’t enough for our family! So next time I’m going to double the recipe.
I hope you really enjoy these grain free pop tarts because I know we sure did!
- 1 C Blanched Almond Flour, Honeyville Brand
- ¾ C Arrowroot Flour
- ¼ Tsp. Sea Salt
- 2 Tbsp. Whole Psyllium Husks (or 1 tsp. xanthan gum)
- 4 Tbsp Cold Earth Balance Butter cut into small pieces (Refined Coconut oil will work, but it's a bit harder to roll out - I prefer the butter)
- 1 Large Egg
- 1 Tbsp. Honey
- ½ Tsp. Gluten Free Vanilla
- ½ C Jam of Choice, I used blueberry
- ¾ Tbsp. Arrowroot or cornstarch
- ¾ Tbsp. Cold Water
- 1 Large Egg (to brush on the dough before adding the filling)
- In a food processor mix together the almond flour, arrowroot, psyllium husks, and salt. Give a good whirl or two until the flours are nicely mixed. If you don't have a food processor, mix the flours with a whisk, then cut in the butter with a pastry cutter or 2 forks.
- Add the butter, then process until the flour looks like sand with tiny pebbles in it.
- Now, add the egg, vanilla, and honey. Then, process until the dough form a ball.
- Divide the dough in half and form each half into a 3 x 5 inch rectangle and wrap in plastic wrap. Place in the refrigerator at least 30 minutes but up to 2 days. You can also place the dough in the freezer and then allow to sit at room temperature about 30 minutes or until thawed before working with it.
- While the dough is resting in the fridge place the jam in a small saucepan and bring to a boil. Mix the water and arrowroot together and add the jam stirring constantly. Stir until thickened, about 1 minute, and set aside.
- Liberally sprinkle some arrowroot or tapioca on a clean working surface. Then, remove one of the wrapped pieces of dough from the fridge and roll out with a floured rolling pin to ⅛ in thick (try to only use the arrowroot as needed when rolling out, if you add too much it will make the dough dry). It may break apart some but just use your hand to piece it back together. Your palm will also work to help roll it out : ) Cut out a 9 x 5 inch rectangle and set aside the outer pieces. Then, cut rectangle into thirds. You will end up with 3 3 x 5 inch rectangles (the bottom half of your pop tarts!)
- Carefully transfer the rectangles with a metal spatula to a parchment lined baking sheet. Beet an egg in a small bowl then brush the pop tarts with the egg. This will act like a glue for the filling and the top piece of the shell.
- Spread 1 Tbsp. of filling onto the dough leaving ½ inch of the outside edge bare.
- Pull the other half of the dough out of the fridge and roll out the same as you did the 1st half. You should end up with 3 3 x 5 inch rectangles.
- Now, place the second piece of dough on top of the first and use your fingers to seal the edges. Try not to make the edges too thin or they will burn.
- Press the tines of a fork all the way around the pop tart and prick the top so the steam can escape and they don't puff up. Preheat oven to 350 degrees and place the pop tarts back into fridge (uncovered) while the oven pre-heats
- Bake pop tarts for 10 - 12 minutes, or until they're a nice golden brown. Place pan on cooling rack to slightly cool before serving. Trim off any burned edges and eat while they're still warm. MMMmm....