Description
This Giant Strawberry Pop Tart is a healthier, gluten-free twist on the classic treat. Made with a delicious almond flour dough, a sweet strawberry jam filling, and topped with a smooth icing, it’s perfect for breakfast or dessert!
Ingredients
Units
Scale
- Dough:
- 1 cup fine blanched almond flour
- 1 cup tapioca flour/starch
- 4 Tbsp non-dairy butter or grass-fed butter, cold
- 1/4 cup coconut sugar
- 1 egg or flax egg*
- 1/2 tsp sea salt
- Strawberry Jam Filling:
- 1 1/4 cup strawberries, diced and chopped
- 1 tbsp tapioca starch/flour plus 1 tbsp hot water
- 1 tbsp+ maple syrup, or sweetener of choice
- The Icing:
- 2 Tbsp strawberry filling (from above)
- 1 cup powdered confectionary sugar, or powdered monkfruit sweetener
- 1/2 tsp vanilla extract
- Optional: Naturally colored sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- For the dough: In a large bowl, combine the almond flour, tapioca flour, and sea salt. Add the cold butter (cut into small cubes) and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add the coconut sugar and egg (or flax egg) to the mixture. Stir until the dough comes together. If the dough is too crumbly, add a teaspoon of cold water at a time until it forms a smooth dough.
- Roll the dough out between two pieces of parchment paper until it’s about 1/8 inch thick. Cut into two rectangles (one for the bottom and one for the top). Transfer one rectangle to your prepared baking sheet.
- For the strawberry filling: In a small saucepan, combine the diced strawberries, tapioca starch, and hot water. Stir constantly over medium heat until the strawberries break down and the mixture thickens. Stir in maple syrup to sweeten to taste.
- Spread the strawberry filling evenly over the dough on the baking sheet, leaving a small border around the edges.
- Place the second rectangle of dough on top of the filling. Press the edges to seal, and use a fork to crimp the edges. Cut a few small slits in the top to allow steam to escape.
- Bake for 15-20 minutes or until the edges are golden and the filling is bubbling.
- For the icing: While the pop tart is cooling, mix 2 tablespoons of the strawberry filling with powdered sugar (or powdered monkfruit sweetener) and vanilla extract. Stir until smooth.
- Once the pop tart has cooled slightly, drizzle the icing on top. If desired, add naturally colored sprinkles.
- Let the icing set before slicing and serving. Enjoy your homemade giant strawberry pop tart!
Notes
- If you’re using a flax egg, combine 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for 5 minutes to thicken.
- If you prefer a different jam flavor, feel free to swap the strawberries for your favorite fruit.
- For a sweeter icing, add more powdered sugar or your preferred sweetener to taste.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg