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 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 protein, and made with less sugar than store-bought!
- 200g (1⅔ cups) Oat Flour
- 150g (1¼ cups) Peanut Flour
- ½ cup Truvia Spoonable
- ¼ tsp Salt
- 123g (½ cup) Unsweetened Applesauce
- ½ cup Light Coconut Milk (canned)
- 56g (¼ cup) Coconut Oil (melted)
- 1 tsp Vanilla Extract
- 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.