These made from scratch treats are cuter and tastier than anything you’d buy from the grocery store! Topped with a coconut cream glaze and dye-free sprinkles, these toaster pastries can’t be beat. 

These Homemade Gluten-Free Strawberry Pop Tarts look like the childhood classic but are way tastier and healthier, of course. 

Gluten-free, dairy-free, and refined sugar-free, these homemade pop tarts will transport you back to childhood but leave you feeling 100% better after eating them!

I first made this recipe as part of my “Made to Order” series on my Instagram and was truly blown away by your comments and messages.

It seems like many of you were also a part of the pop tart craze like me. My version is made with real frozen strawberries, gluten-free flour, and coconut sugar for a just-sweet-enough treat.

Oh and the dye-free sprinkles are optional but highly recommended – they add just the right touch of nostalgia. 

Can’t wait for you to give this delectable sweet treat a try. Be sure to let me know what other recipes you’d like me to recreate over on Instagram, @olivia.adriance. Cheers! 

Key Ingredients for Homemade Strawberry Pop Tarts

This recipe may be a bit more tedious than a lot of my other shared recipes, but I promise none of the steps are that hard. It’s a great recipe to make with your friends or little ones on a weekend afternoon. Here’s what you’ll need to grab from the store. 

• Frozen Strawberries: We’re using real fruit for this recipe! No fake fillers, dyes, or natural flavors here! 
• Chia Seeds: These anti-inflammatory seeds act as a natural thickener. 
• Gluten-Free All-Purpose Flour: Gluten-free baking can be hard enough, which is why I rely on a store-bought variety. @bobsredmill 1:1 baking flour and @kingarthurbaking gluten-free flour are both great!
• Sweeteners: Coconut sugar is used in the filling and crust, while a touch of granulated monk fruit is used in the glaze. You can swap any sweetener for the glaze if you don’t have monk fruit. 

• Healthy Fat: Either cold coconut oil or vegan butter will work well in the crust. If you’re using vegan butter, just be sure to cut it into small cubes. This helps the pastry get flaky. 
• Egg: You’ll need an egg for the crust and another egg for the egg wash. I haven’t tested the crust with a flax egg or other egg replacement. 
• Coconut Cream: Scoop out the top of a can of full-fat coconut milk, and you have yourself a thick layer of coconut cream to use for the glaze.

• Arrowroot Powder: To help thicken the glaze so it pours nicely over the top of the pop tarts, you’ll want to use either arrowroot powder or cornstarch. Dissolve it in a bit of water to create a slurry before adding it in. 
• Dye-Free Sprinkles: You may need to hunt these down, but they’re 100% worth it! I bought the Watkins brand. 

How To Make Gluten-Free Strawberry Pop Tarts 

Make the Strawberry Filling

In a small saucepan over medium-high heat, combine the strawberries and citrus juice. Cook, stirring occasionally and mashing the fruit as it bubbles for 3 minutes.

Add the chia seeds and maple syrup and cook for 2 to 3 more minutes until slightly thickened. Remove from heat and let cool.

Make the Crust

To a food processor, add the flour, coconut sugar, and salt and pulse a few times to combine.

Add the coconut oil or butter, egg, and 1 tablespoon of water at a time, pulsing until the dough just comes together. It should hold when pressed but not be overly sticky.

Form the dough into a rectangle (about 6” × 8”), wrap in plastic, and refrigerate for 10 minutes.

Preheat the oven to 375°F. On a lightly floured surface, roll out the dough into a 12”×12” square, about 1/8” thick. Using a knife or pastry cutter, cut into 6 4” x 6” rectangles.

Assemble

Place 3 dough rectangles on a parchment-lined baking sheet. Spoon about 2 tbsp of filling onto the center of each, leaving a 1/4” border around the edges.

Lightly whisk the egg and water for the egg wash. 

Brush the edges with the egg wash, then top with the remaining dough rectangles.

Press the edges with a fork to seal, poke a few holes in the top, and then brush with egg wash.

Bake for 20 to 25 minutes until lightly golden. Remove from the oven and allow to cool completely on a wire rack.

Make the Glaze

In a small saucepan over low heat, combine the coconut cream, sweetener, and vanilla. In a separate small bowl, dissolve the arrowroot powder in 1 teaspoon of water.

Whisk the arrowroot mixture into the coconut cream mixture and continue stirring for 1 to 2 min until the glaze thickens slightly.

Remove from heat and let cool to room temperature.

Drizzle the cooled glaze evenly over the poptarts and top with sprinkles. Enjoy!

More Gluten-Free Remakes of the Classics:

• Gluten-Free Dairy-Free Vanilla Cake with Raspberries 
• Upside Down Gluten-Free Molten Lava Cake
• Healthier Protein Blueberry Muffins (Refined Sugar-Free, Dairy-Free, Gluten-Free)
• Molten Chocolate Brookies