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Moister, richer, and tastier than regular Pop-Tarts. Yes, they are. And, yes, they do not have any of the following ingredients: enriched wheat flour, soybean and palm oil, corn syrup, dextrose, high fructose corn syrup, cracker meal, corn starch, wheat starch, soy lecithin, etc. etc. Instead they are gluten free, grain free, vegan, dairy free, egg free, soy free, corn free and optionally sugar free. Yay! :)
Time for the back story:
Every Christmas, for as long as I can remember, a box of wrapped Pop-Tarts from Santa have been placed above our stockings on the mantel. And each year, I automatically reach for that box and eat a delicious brown sugar and cinnamon or cherry Pop-Tart. It's not a very healthy tradition, I'll admit, but we only got Pop-Tarts once a year, so it was a special treat for my sister and I.
I really wanted to keep the tradition alive this year. Unfortunately, Pop-Tarts are neither healthy or gluten-free. So to the kitchen it was! I used the pie crust recipe from Elana Amsterdam's Gluten Free Almond Flour Cookbook (love the cookbook!) and mixed together some cinnamon, brown sugar, and almond flour for the filling. Obviously, these are not refined sugar, but I'm working on a recipe for those of you that are.
These truly are better than regular Pop-Tarts. I swear. My dad even thought so. And he's the Sugar King, so that's a huge complement. Next time, I'll probably double the recipe, because this only made 4 baby Pop-Tarts. :(
Pie Crust on page 79 of the Gluten Free Almond Flour Cookbook:
1 1/2 c. almond flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. grape seed oil
2 T. agave
1 tsp. vanilla extract
Brown Sugar and Cinnamon Filling:
2 T. brown sugar (maybe try replacing brown sugar for maple syrup as a sugar-free filling?)
1/2 tsp. cinnamon
1/4 tsp. almond flour
1. Mix together dry pie crust ingredients in a medium-sized bowl.
2. Add the wet ingredients and mix until combined.
3. Put mixture in the freezer for about 20 minutes.
4. Meanwhile, mix together brown sugar, cinnamon, and almond flour. Make sure to smash all the brown sugar lumps. Cut out two equal sized sheets of wax paper.
5. After 20 minutes is up, form the pie crust into a lump and place it on top of one of the wax paper sheets. Put the other sheet of wax paper on top and smash the ball of dough until it is about 1/4" thick.
6. Using a pizza cutter, trim off the edges to make a square. Put the extra pieces of dough in the bowl and back in the freezer.
7. Then, cut the dough in half lengthwise. Next, cut the dough into three pieces width-wise so you have six small squares.
8. Generously sprinkle filling on three of the six squares. Don't be skimpy!
9. Carefully lift up the squares without the filling and place it gently on top of one with the filling. Poke holes in the top with a fork and crimp the edges. Sprinkle on some of the leftover brown sugar filling. Repeat steps 5-9 with the leftover dough you put in the freezer.
10. Bake these for about 9-11 minutes on a parchment paper lined baking sheet at 350 degrees F. You'll know they're done when the edges are golden.
11. While they're baking, mix together the glaze recipe at the end of this post.
12. As soon as they come out, drizzle glaze on top of the pop-tarts.
13. Wait for them to cool and then devour!
Glaze:
1 T. powdered sugar
1/4 tsp. cinnamon
1/2-1 tsp. almond milk (I use sweetened vanilla)
1/4 tsp. vanilla
1. Mix all the ingredients together in a small bowl.
For refined sugar-free glaze, see this post.
Inquiry of the Day:
What Christmas traditions do you have?
On Christmas Eve, after church, we all go to my grandparents house for dinner and dessert. Afterwards, we open our presents from them, because they can't come over on Christmas morning (they go to service on Christmas morning really early).
Time for the back story:
Every Christmas, for as long as I can remember, a box of wrapped Pop-Tarts from Santa have been placed above our stockings on the mantel. And each year, I automatically reach for that box and eat a delicious brown sugar and cinnamon or cherry Pop-Tart. It's not a very healthy tradition, I'll admit, but we only got Pop-Tarts once a year, so it was a special treat for my sister and I.
I really wanted to keep the tradition alive this year. Unfortunately, Pop-Tarts are neither healthy or gluten-free. So to the kitchen it was! I used the pie crust recipe from Elana Amsterdam's Gluten Free Almond Flour Cookbook (love the cookbook!) and mixed together some cinnamon, brown sugar, and almond flour for the filling. Obviously, these are not refined sugar, but I'm working on a recipe for those of you that are.
These truly are better than regular Pop-Tarts. I swear. My dad even thought so. And he's the Sugar King, so that's a huge complement. Next time, I'll probably double the recipe, because this only made 4 baby Pop-Tarts. :(
Pie Crust on page 79 of the Gluten Free Almond Flour Cookbook:
1 1/2 c. almond flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. grape seed oil
2 T. agave
1 tsp. vanilla extract
Brown Sugar and Cinnamon Filling:
2 T. brown sugar (maybe try replacing brown sugar for maple syrup as a sugar-free filling?)
1/2 tsp. cinnamon
1/4 tsp. almond flour
1. Mix together dry pie crust ingredients in a medium-sized bowl.
2. Add the wet ingredients and mix until combined.
3. Put mixture in the freezer for about 20 minutes.
4. Meanwhile, mix together brown sugar, cinnamon, and almond flour. Make sure to smash all the brown sugar lumps. Cut out two equal sized sheets of wax paper.
5. After 20 minutes is up, form the pie crust into a lump and place it on top of one of the wax paper sheets. Put the other sheet of wax paper on top and smash the ball of dough until it is about 1/4" thick.
6. Using a pizza cutter, trim off the edges to make a square. Put the extra pieces of dough in the bowl and back in the freezer.
7. Then, cut the dough in half lengthwise. Next, cut the dough into three pieces width-wise so you have six small squares.
8. Generously sprinkle filling on three of the six squares. Don't be skimpy!
9. Carefully lift up the squares without the filling and place it gently on top of one with the filling. Poke holes in the top with a fork and crimp the edges. Sprinkle on some of the leftover brown sugar filling. Repeat steps 5-9 with the leftover dough you put in the freezer.
10. Bake these for about 9-11 minutes on a parchment paper lined baking sheet at 350 degrees F. You'll know they're done when the edges are golden.
11. While they're baking, mix together the glaze recipe at the end of this post.
12. As soon as they come out, drizzle glaze on top of the pop-tarts.
13. Wait for them to cool and then devour!
Glaze:
1 T. powdered sugar
1/4 tsp. cinnamon
1/2-1 tsp. almond milk (I use sweetened vanilla)
1/4 tsp. vanilla
1. Mix all the ingredients together in a small bowl.
For refined sugar-free glaze, see this post.
Inquiry of the Day:
What Christmas traditions do you have?
On Christmas Eve, after church, we all go to my grandparents house for dinner and dessert. Afterwards, we open our presents from them, because they can't come over on Christmas morning (they go to service on Christmas morning really early).
Wow these look great! I love the new way of making over the traditionally gluten heavy poptart!
ReplyDeleteThanks! I read your post on graduation, so congratulations! Have a very merry Christmas!
DeleteWhat a great and pretty healthy substitution!
ReplyDeleteSounds like a lovely Christmas =)
My family likes watching movies together. We sat on my moms bed (me, my hubby, my sister & niece and my mom) and watched The Santa Clause. I forgot what a super cute movie it was.