• Meredith

Gluten-Free, Dairy-Free Pop-Tarts


As a kid I loved Pop-Tarts. As an adult I would never touch them because of all the preservatives and sugar. Here is a healthier version that is #glutenfree and #dairyfree with real fruit inside.


What I used:

Crust

2 Cups Gluten free flour (one that is a 1 to 1 trade out for regular)

2/3 Cup of cold vegan butter

4-6 Tbsps ice cold water

Pinch of salt

Filling

1 Cup frozen organic mixed berries

1 Tbsp raw sugar

1 Tbsp corn starch

Glaze

1/2 cup powdered sugar

1/4 tsp vanilla extract

1 Tbsp almond milk

Pinch of salt

Pinch of lemon zest


What I did:

Combined flour, salt and butter. Cut butter into the flour using a pastry knife until it was finely crumbled. Drizzled 1 tablespoon of water at a time and mixed until a soft dough formed. Placed the dough in a large zip lock bag and rolled it out. I used the ziplock bag to get perfect edges. I then put the dough in the freezer for 10 minutes.

While the dough was in the freezer I put the fruit and sugar in a sauce pan and brought to a boil. Covered and let simmer for about 10 minutes. Added the cornstarch until it was thick.

When the dough seemed a little frozen I took it out and cut the bag away, leaving me with a perfect rectangle. I cut it into 12 equal pieces and placed them on a parchment paper lined baking sheet. In the center of 6 of the pieces I put a dollop of filling. Brushed a small amount of water along the edges so that it would seal shut then placed the other half on top. I used a fork to press the edges together, then poked holes in the top.

Baked for 20 minutes at 375.

While they cooled I mixed together all the ingredients of the glaze and then drizzled it on top.

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