Gluten-Free Peanut Butter and Jelly Toaster Pastries
These kid-friendly Peanut Butter and Jelly Toaster Pastries are made 100% from-scratch and are way better than anything you’d find in a box at the grocery store! They’re rich, sweet, and satisfying, but without all the sugar and butter. One bite and you’ll be SHOCKED that they’re gluten-free, dairy-free, vegan, high in protein, and made with less sugar than store-bought!
Thanks to Truvia® for sponsoring this post, and thank YOU for supporting the brands that keep Desserts With Benefits going! All opinions are mine and mine alone!
My earliest memory of toaster pastries was when I was six years old (that was twenty years ago!), back when my family and I still lived in Canada. I only liked two flavors: strawberry and wild berry — there was something about that purple frosting and blue drizzle that made me OBSESSED!
My love for those (overly) sweet pastries remained after transplanting to the United States, and it stayed strong for ten more years. I remember buying boxes in bulk from Costco and bringing a pack to school with me on a daily basis. I’d usually eat a chocolate bar on the bus for “breakfast” and then rip open those foil packets of tarts on the bus ride home. And if I forgot to bring snacks to school, I’d stop by the vending machine to get my fix.
The addiction was real. I was a total sugar junkie. *palm to forehead*
As I started learning more about nutrition and how to live a healthier lifestyle, I realized that my once-beloved “sugar tarts” probably weren’t the best thing for me.
Store-bought pastry tarts contain bleached white flour, high-fructose corn syrup, white sugar, hydrogenated oils, preservatives, AND artificial food dyes.
After looking at the ingredient list I realized that if I wanted to satisfy my sweet tooth the healthier way — i.e. without all the white flour, excess sugar, trans fats, and synthetic ingredients, I’d have to make the foods I craved myself… in my own kitchen.
These Peanut Butter and Jelly Toaster Pastries are made with healthier ingredients compared to store-bought.
When developing this recipe, I made ingredient swaps to make pastry tarts we can all feel good about eating! In this recipe, we use:
- Whole grain oat flour instead of bleached white flour. Not only does this add bonus nutrition points, but it adds flavor to the crust too! I remember always breaking off the crusts because it was dry and crumbly and indulging in the filling. I was alllll about the filling 😉
- Truvia® Natural Sweetener instead of high-fructose corn syrup and white sugar. I’ve been using Truvia to sweeten my desserts, coffee drinks, and snacks for nearly eight years now. It’s my all-time favorite natural sweetener — it’s zero-calorie and is made from the stevia leaf! It tastes great and works incredibly well to replace sugar in baking!
- Unsweetened applesauce and coconut oil instead of hydrogenated oil and butter. Coconut oil is a healthier option than hydrogenated oil, and also keeps the recipe dairy-free and vegan. Applesauce is used as a butter- and oil-replacement, which keeps the recipe lower in fat compared to most homemade recipes.
- Peanut flour instead of peanut butter. Peanut butter isn’t unhealthy, but I like the fact that peanut flour has fewer calories and less fat. Especially when we used a large quantity, like we do in the filling (yassss, you got a thick peanut buttery filling comin’ your way)! On top of that, I feel like it bakes better than regular drippy peanut butter, which sometimes dries out in the oven. And no one wants a dry and crumbly filling.
- 100% fruit strawberry spread instead of a sugary jam filling. Store-bought jams are often colored with artificial food dyes and flavored with artificial flavor extracts. Using a fruit spread made from 100% fruit avoids that.
Thanks to the healthier ingredient swaps, these Peanut Butter and Jelly Toaster Pastries are also gluten-free, dairy-free, vegan, high in protein, and made with less sugar than store-bought!
The pastry crust is delicate and full of peanut butter flavor.
The strawberry and peanut butter fillings are full of flavor and perfectly sweet at the same time, thanks to using Truvia Natural Sweetener.
These Peanut Butter and Jelly Toaster Pastries are perfect for taking with you on the road, on a commute to work, or putting into your kid’s lunchbox!
Made with only eight ingredients, these easy gluten-free pastry tarts are a tasty treat that are fun to make and even more enjoyable to eat.
Toast them or eat ’em as is. They’re delicious either way!
Gluten-Free Peanut Butter and Jelly Toaster Pastries
- 1 cup 100% Fruit Spread (I used Strawberry)
- 90g (¾ cups) Peanut Flour
- ¼ cup Truvia Spoonable
- ⅛ tsp Salt
- 6 tbs Light Coconut Milk
For the Pastry Dough:
- In a medium-sized bowl, whisk together the oat flour, peanut flour, Truvia Spoonable, and salt.
- In an electric stand mixer bowl fitted with a beater attachment, add the applesauce, coconut milk, melted coconut oil, and vanilla extract. Mix on low speed until completely smooth. Dump the dry ingredients into the stand mixer and mix until the ingredients are fully incorporated. Mixture should look like cookie dough.
- Cover and refrigerate for 4 hours, or overnight.
For the Filling:
- Fit two pastry bags over drinking glasses so you can fill them easily. In one scooping bag, add your fruit spread of choice.
- In a large bowl, whisk together the peanut flour, Truvia Spoonable, and salt. Then whisk in the coconut milk. Scoop the mixture into the remaining piping bag.
- Preheat the oven to 350 degrees Fahrenheit and line 2 cookies sheets with parchment paper.
- Roll the chilled dough out in between 2 silicone baking mats until it is ~⅛” thick. Slice the dough into 3”x4” rectangles and transfer onto the prepared cookie sheets.
- Snip a small piece off the bottom of the peanut butter filling piping bag. Pipe two lines on half of the rolled out dough rectangles going lengthwise -- one line closer to the left side, and then another closer to the right side -- leaving a ½” border around all edges.
- Snip a small piece off the bottom of the jelly piping bag. Pipe one line in between the two peanut butter lines.
- Place the remaining dough rectangles on top of the ones with the PB&J. Use a fork to crimp the outer edges of the dough to seal the pastries. With a toothpick, poke holes into the surface of the pastry dough (about every inch or so). Bake for ~14 minutes. Slide the parchment paper off the cookie sheets and onto wire cooling racks to cool completely. If you'd like to decorate the tarts you can use your favorite icing, or do what I did and use drippy peanut butter and extra fruit spread.
With love and good eats,