Sharing the BEST gluten-free Pop Tart recipe to make when you are carving the childhood classic. So easy to make and the ingredients are much healthier than the usual store-bought version.
POP TARTS! My beloved perfection pop tarts. The #1 recipe in my book that I make over and over again. This is a personal favorite of mine. Probably because how nostalgic these make me. And no – these don’t taste identical to the blue packaged ones you find at the store. But that is 100% ok!! These are still absolutely delicious and tasty and hit the spot.
Plus they don’t have all the icky ingredients a classic pop tart has like: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Vitamin B1 (Thiamin Mononitrate), Vitamin B2 (Riboflavin), Folic Acid), Corn Syrup, High Fructose Corn Syrup, Dextrose, Soybean And Palm Oil (With Tbhq For Freshness), Sugar, Bleached Wheat Flour. Contains 2% Or Less Of Wheat Starch, Salt, Dried Strawberries, Dried Pears, Dried Apples, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Citric Acid, Gelatin, Modified Wheat Starch, Yellow Corn Flour, Caramel Color, Xanthan Gum, Cornstarch, Turmeric Extract Color, Soy Lecithin, Red 40, Yellow 6, Blue 1, Color Added.
Ours our much simpler, healthier and you can eat them knowing you are fueling your body!
What ingredients you need to make your own gluten-free pop tarts:
- Almond flour – I don’t recommend a sub for almond flour
- Tapioca or arrowroot flour – these are the only two flours I’d recommend for this part of the recipe
- Grass-fed butter – at room temperature let it warm a bit before mixing
- Coconut sugar – this is the main sweetener in the recipe!
- Egg – I don’t recommend flax egg here
- Frozen berries – strawberries, blueberries or blackberries work great!
- Chia seeds – I like adding these to the jam for extra nutrients
- Full-fat coconut milk, chilled
- Maple syrup – or use honey if you prefer!
FAQS on making your own pop tarts:
- Is it hard to make your own pop tarts? Not at all! The only annoying part of this recipe is letting your dough chill in the fridge for 1 hour. But it is needed so that the dough is at optimal texture for when we are rolling it out.
- Can you use a store-bought jam instead of making your own? Totally! It is easy to make your own but I love cutting corners too, so feel free to do what works best for you.
- What is a pop tart? A pop tart is the most nostalgic childhood snack to me. Something my mom wouldn’t buy for our home (ingredients aren’t stellar) but I’d find a way to eat them at friend’s houses. It’s a pastry cookie that is rectangular and stuffed with a filling like jam or a chocolate sauce inside. There are so many traditional flavors so maybe we will try some new more too!
A few other healthy and delicious snack ideas to make:
The Best Gluten-free Pop Tart Recipe
Sharing the BEST gluten-free Pop Tart recipe to make when you are carving the childhood classic. So easy to make and healthier.
- Prep Time: 5 mins + 1 hour
- Cook Time: 12 mins
- Total Time: 1 hour 20 minutes
Yield: Makes 5 pop tarts 1x
- 1 cup almond flour
- 1 cup tapioca or arrowroot flour
- 5 tablespoons grass-fed butter, at room temperature
- 1/4 cup coconut sugar
- 1 egg
- 1/2 teaspoon cinnamon
Berry chia jam:
- 1 cup frozen berries
- 1 tablespoon maple syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons chia seeds
- 1 13-ounce can full-fat coconut milk, chilled
- 1 tablespoon maple syrup
- Make the dough: in a medium bowl, mix together the flours and butter with hand mixer until combined. Add in coconut sugar, egg and cinnamon and mix until dough forms. Chill bowl of dough in fridge for 1 hour (uncovered is fine).
- Make the jam: add the blueberries and syrup to small saucepan and set over medium heat. Mash the berries with a fork as they start to soften, about 5 minutes. Add the lemon juice and chia seeds and cook for a couple of minutes ore, until jam thickens. Remove from heat and let it cool completely.
- Once the dough chills, preheat oven to 350 degrees and place the dough on large piece of parchment paper on a countertop.
- Add a second piece on top and roll the dough out to make a large rectangle about 1/4 inch thick.
- Remove top piece of parchment paper and slice dough into 10 equal rectangles.
- Line baking sheet with parchment paper (I used one from rolling out the dough)
- Transfer 5 of the dough rectangles to the baking sheet, spacing them about 1 inch apart and scoop chia jam to center of each rectangle.
- Add another piece of dough on top and press lightly with your fingers along the edges to encsloe them then crimp with a fork to seal
- Bake until golden about 12 to 15 minutes and cool.
- Scoop top layer of coconut cream of the can and put in bowl with syrup and beat with mixer until fully combined
- Once tarts cool, spread glaze on top and enjoy!
*Store in airtight container for 5 days