HOMEMADE GLUTEN-FREE STRAWBERRY POP TARTS
A childhood classic healthified! These gluten-free, dairy-free, refined sugar-free treats look like you’ve pulled them out of a box. A fun recipe to make over the weekend with friends or kids.
Servings: 3
Ingredients
Strawberry Filling:
- 10 ounces frozen strawberries
- ¼ cup fresh-squeezed lemon or orange juice
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
Crust:
- 1 ½ cups gluten-free flour all-purpose flour
- 1 tablespoon coconut sugar
- ½ teaspoon salt
- ½ cup cold coconut oil or vegan butter, cut into cubes
- 4-6 tablespoons ice water
- 1 egg, beaten
Egg Wash:
- 1 egg
- 1 tablespoon water
Glaze:
- ¼ cup coconut cream (from the top of a can of full-fat coconut milk)
- 1 tablespoon granulated monk fruit
- ½ teaspoon vanilla extract
- 1 teaspoon arrowroot powder dissolved in 1 teaspoon water
- Dye-free sprinkles
Instructions
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 siz 4” x 6” rectangles.
Assemble:
- Place 3 dough rectangles on a parchment-lined baking sheet. Spoon about 2 tablespoon 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!