Mar 21, 2013
Healthy Homemade Pop Tartz
Ohmygod ohmygod ohmygod ohmygod OHMYGOD. Homemade Pop Tarts. HEALTHY Homemade Pop Tarts!
Life is good. All the problems of today just flew out the window. Bills, rising gasoline prices, car payments, schoolwork and the 72 essays you have to write by next week, none of it matters when you sink your teeth into these all natural Pop Tarts!
I saw this recipe quite some time ago and finally decided to try it out. I used a blend of buckwheat flour, oat flour and brown rice flour, but the gluten free tart dough broke apart easily and was extremely delicate. After baking, it only got worse… it was impossible to pick up pop tarts without them breaking. Here’s a picture:
Oh, and they didn’t taste very good either. The dough was too salty and too dry. I started over and made a new recipe. I omitted the buckwheat and used more oat flour, reduced the salt, shortening and agave, and incorporated flax to help bind the dough.
Amazing. These taste very authentic. I used to eat the real Pop Tarts almost every day in high school, so I know what I’m talking about! I remember always breaking off the crusts because it was dry and crumbly and indulging in the filling. I was alllll about the filling 😉
The crust on these homemade Pop Tarts are almost exactly the same, however I must admit they are a tad bit more crumbly, but that didn’t stop all my taste-testers from gobbling these up! We just learned to hold a hand under our mouth while simultaneously shoving a Pop Tart into our face 😉
Healthy Homemade Pop Tarts (refined sugar free, gluten free, vegan)
For the Dough:
- 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.
For the Pop Tarts:
- 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.
*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!