Gluten-Free Frosted Blueberry Pop-Tarts
Sweet buttery crust, sweet berry filling, and the classic frosted top, these Gluten-Free Frosted Blueberry Pop-Tarts are even better than the nostalgic ones from our childhood! Without dairy, refined sugar, or gluten, these are a much more wholesome option without lacking on flavor!
Ingredients
Pop-tarts
- 2 1/2 cups almond flour
- 1 cup arrowroot or tapioca flour
- 1/4 cup coconut oil, solid
- 1/4 cup maple syrup or honey
- 1 egg, room temp
- 1 tsp vanilla extract & pinch of sea salt
Berry Filling
- 1 1/2 cups blueberries (fresh or frozen)
- 3 tbsp maple syrup or honey
- juice of 1/2 lemon
- 1 tsp tapioca flour/starch (or arrowroot)
Glaze
- 1 cup monk fruit powdered sugar or regular powdered sugar
- 2 tbsp milk of choice, or as needed
- natural sprinkles - measure with your heart!
Instructions
- Prep the dough - in a food processor, combine all of the dough ingredients. Pulse until combined. Shape the dough into a ball, then cover with plastic wrap or something similar and place in the fridge for 2 hours.
- Place the dough between two pieces of parchment paper. Roll it out into a rectangle, about 1/8" thick. Remove the top piece of paper.
- Cut the dough into 8 squares - you can trim the edges for cleaner looking squares! Place the squares on a parchment-lined baking sheet and place back in the fridge while you prepare the filling.
- For the filling, combine the berries, lemon juice, and maple syrup in a small pot over medium heat. Cook for 10 minutes or so, using a fork to mash the berries, until it begins to boil. Remove from heat and stir in the tapioca flour/arrowroot. Let cool for about 20 minutes.
- Preheat oven to 350F.
- Add some of the filling (about 2 tbsp) to the center of half of the squares. Be careful not to over-stuff them or it'll ooze out during the baking process. Then place the other half of the squares over top. Use a fork to press the edges together.
- Make an egg wash - simply whisk an egg with a tsp of water in a small bowl. Brush the tops of each pastry with the egg wash.
- Bake for 20-30 minutes until golden all over. If any of the berry mixture has oozed out, it should look thick! remove from the oven and cool completely.
- For the glaze, add the powdered sugar to a bowl. Add 2 tbsp of milk (using more as needed) until a thick glaze forms. Add some to each pastry, then top with sprinkles. I like to pop them in the fridge for a bit to allow the glaze to firm up. Enjoy!
- Store in the fridge & reheat prior to eating! They are best enjoyed day of but are still good for a day or two!