I challenge you to name one person that doesn’t love pop tarts. Go ahead, I’ll wait. See, you can’t do it! Everyone loves these buttery, sweet treats but not everyone loves the laundry list of ingredients and in my case, the impending doom of stomach cramps + bloat. But, what if there were a cleaner version that tasted just as good – or, dare I say BETTER?! What if there were a paleo, refined sugar free, dairy free, and even vegan version that you could enjoy stomach-pain free AND your friends and family would be shocked to learn was actually gut friendly? Only in your dreams, right?
Wrong! (But you already knew that.) You’re here, so that means these magical pastries of your dreams are real and you can make them with ease at home! This recipe is super versatile in that you can play around with the fillings and frosting AND use this dough recipe for pastries, danishes, and even pie. It’s super buttery and flaky but still has a nice snappiness to it (and I used Miyoko’s Vegan butter, too!) Read on below and try this one out at home!
For the Dough
2 cups King Arthur Paleo Flour (you can also use almond flour as a sub)
2 cups tapioca flour
1 tsp sea salt
2 tbsp coconut sugar
1 1/3 cups butter or vegan butter (I used Miyoko’s Vegan butter), cut into pieces
2 large eggs or 2 servings of The Vegg ** Uncaged baking mix
For the Filling
1 cup strawberries
1 cup raspberries
1 tbsp tapioca flour (optional but a nice touch)
1/3c maple syrup
1-2 tbsp lemon juice
For the Icing
1/2 cup coconut sugar
1 cup tapioca flour
1/4 cup milk (I used oat)
1 tsp vanilla extract
1 tbsp beet root powder (optional)
**Don’t forget to use code PDL15 at checkout for 15% off of your order with The Vegg!
Prepare the dough first as you will need to chill it for at least 2 hours, up to overnight. If using vegan butter, I would recommend chilling no less than 5 hours. I found the vegan batch I tested to soften quickly if chilled less than 5 hours.
Place all ingredients in a food processor EXCEPT eggs/Veggs and pulse using a dough attachment.
Continue to pulse until the mixture is crumbly.
Add in eggs/Veggs and pulse the mixture until a dough begins to form.
Remove the dough and create two equal sized dough balls (if you have a kitchen scale, use that to be more precise)
Cover dough balls in plastic wrap, flatten out and chill.
Prepare the filling next and reduce berries over medium high heat on the stove top.
Add in lemon juice, maple syrup, and tapioca flour and simmer until a jam forms.
If you are chilling the dough overnight, pour filling into a mason jar or other heat proof container with a lid until using.
When dough is ready, work with one block at a time.
Pre-heat oven to 350
Line your surface with floured parchment, place the dough block on it and then place another sheet of parchment over top of the dough.
Roll it out thin and transfer to a baking sheet.
Cut the edges with a pastry tool or knife to form a rectangle and then cut into even rectangles. If you have extra dough left over, continue to roll it out and cut into rectangles until you run out.
Place the dough on a baking sheet back in the fridge and repeat the process with your other dough rectangle.
Once all tarts are cut, add your filling to the center being sure to leave space around the edges to seal up the tarts.
Place top layer on the jam filled tarts and press down edges lightly with a fork or your fingers, being sure to seal them up.
Poke holes in the top with a tooth pick prior to baking.
Bake for about 20-25 minutes or until golden brown, rotating the baking sheets halfway between.
Allow to chill (I placed mine in the fridge but you can chill at room temp) and prepare the frosting.
Add 1/2 cup coconut sugar and 1 cup tapioca flour to a blender and quickly pulse to combine. This is creating paleo powdered sugar!
Add powdered sugar to a medium bowl and then add 1 tsp vanilla extract and 1/4 cup oat milk, gradually.
Whisk until icing forms, adjusting sugar or milk if needed.
Frost chilled pop tarts and store in fridge for best results. These can be toasted in a toaster oven.