One of the things I miss being gluten-free are pop tarts. Really! I know it sounds crazy but when you suddenly can't have something, it becomes important to find a substitute. :) Granted I only ate them once or twice a year, but what a treat when I found this recipe. Can you buy gluten-free pop tarts? Absolutely! But the price is unbelievable! And sometimes the ingredients can be scary. Yikes. I really want to give this recipe a try one weekend.
- 160g (1+1/3 cup) Oat Flour (plus ~1/2 cup for rolling)
- 160g (1 cup) Brown Rice Flour
- 13g (2 tbs) Ground Flax-seed
- 3/4 tsp Salt
- 168g (~3/4 cup) Non-Hydrogenated Vegetable Shortening*, soft (I used Spectrum Organics)
- 112g (1/3 cup) Agave Nectar
- 1 tsp Butter Extract
- ~10 tbs 100% Fruit Spread (I like strawberry and blackberry)
- 1/2 cup Powdered Erythritol
- 1 tbs Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- Rainbow Sprinkles
- In a large bowl, whisk together the oat flour, brown rice flour, flax and salt.
- Dump the shortening into the center of the bowl and drizzle in the agave and butter extract. Fold together until a dough forms (the dough should be too dry or too moist, you should able to form it into a ball without it sticking to the bowl)
- Tape a large square of parchment paper onto your counter (I used packing tape around all sides) and knead dough with some extra oat flour (I used ~1/4 cup). Flatten the dough into a disc, wrap with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- Break off 1/4 of the disc (put the rest back in the fridge), dust the parchment sheet and dough with some oat flour and roll to 1/8" thickness. Use a pizza cutter to cut into rectangles, then use a thin/sharp pie server to transfer rectangles to the prepared baking sheet.
- Add the fruit spread to the dough rectangles, leaving 1/2" border, then top with another dough rectangle.
- Press on the edges with your fingers to seal the pop tart and use a toothpick to poke holes into the surface (you can kind of see the holes in the post photos).
- Bake for ~12-16 minutes (depends on the size of your pop tarts), or until the edges have browned slightly. Slide the parchment paper off the pan and onto a wire cooling rack. Continue doing this until all the dough is used up.
- Add icing and sprinkles!
For the Dough:
For the Pop Tarts:
*You can probably use 1/4 cup of unsweetened applesauce in place of 1/4 cup of the shortening if you want a lower fat recipe. I have made this dough with applesauce before with good results, but I haven't tried it yet with this Pop Tart recipe. I'm sure it will work out fine!
This recipe is: low sugar, gluten free, vegan!
Makes about 5 poptarts.