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GF Blueberry Pop Tarts Recipe

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★★★★★

4.9 from 60 reviews

Delicious homemade gluten-free blueberry pop tarts featuring a tender almond and tapioca flour crust filled with a sweet blueberry jam made from fresh or frozen blueberries, chia seeds, and a touch of maple syrup. Topped with a simple vanilla blueberry icing, these pop tarts are perfect for a gluten-free breakfast treat or dessert.

Ingredients

Scale

Blueberry Filling

  • 1 cup frozen blueberries (fresh will work too)
  • 1 Tbsp maple syrup
  • 1 Tbsp lemon juice
  • 1 Tbsp chia seeds

Dough

  • 2 cups almond flour
  • 1 cup tapioca flour (plus more for rolling out the dough)
  • 4 – 5 Tbsp ice water
  • 4 – 5 Tbsp coconut oil (solid)
  • 2 Tbsp maple syrup
  • 1 egg for egg wash (optional; substitute melted coconut oil or vegan butter for vegan version)

Icing

  • 1 cup powdered sugar
  • 1 Tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 Tbsp extra blueberry jam filling

Instructions

  1. Prepare the blueberry filling: Preheat your oven to 350°F. In a pot over medium-low heat, combine the blueberries, lemon juice, and maple syrup. Heat until the mixture begins to simmer, about 5 to 10 minutes. When the blueberries have softened, mash them gently with the back of a fork or spatula. Remove from heat, stir in the chia seeds well, and set aside to cool.
  2. Mix the flours: In a food processor or stand mixer bowl, pulse the almond flour and tapioca flour together until evenly combined.
  3. Form the dough: Add the solid coconut oil, ice water, and maple syrup to the flour mixture. Pulse until a sticky dough starts to form. If the dough is too dry, add another tablespoon of water; if too wet, add an extra tablespoon or two of tapioca flour. Though the dough won’t form a ball naturally, it should stick well when pushed together with a spatula.
  4. Roll and cut the dough: Divide the dough in half. On parchment paper lightly dusted with tapioca flour, roll out each half to about ¼ inch thickness. Cut each half into six 3×5 inch rectangles. Place the rectangles spaced about 2 inches apart on the parchment. Spoon 2 to 3 tablespoons of the blueberry jam onto half of the rectangles, leaving edges clear. Reserve about 1 tablespoon of jam for the icing.
  5. Assemble the pop tarts: Place the remaining dough rectangles on top of the blueberry-filled rectangles. Press the edges together gently using the back of a fork to seal. Optionally, brush the tops with egg wash or melted coconut oil and sprinkle lightly with coarse sugar. Bake in the oven for 12 to 14 minutes until edges are golden brown. Allow to cool before icing.
  6. Prepare and add icing: In a bowl, whisk together powdered sugar, almond milk, vanilla extract, and reserved blueberry jam until smooth and free of clumps. Drizzle the icing over the cooled pop tarts and serve.

Notes

  • Use frozen blueberries if fresh are not available; frozen will thicken filling nicely once cooked.
  • Substitute the egg wash with melted coconut oil or vegan butter for a vegan version.
  • Adjust the dough consistency by adding water or flour incrementally for easy rolling.
  • Ensure pop tarts cool completely before adding the icing to prevent it from melting.
  • Store leftover pop tarts in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

Keywords: gluten free pop tarts, blueberry pop tarts, gluten free breakfast, homemade pop tarts, almond flour pastry, healthy pop tarts

Find it online: https://messykitchenmagic.com/gf-blueberry-pop-tarts-recipe/