Vegan Pop Tarts (3 Flavors!)
These easy-to-make vegan pop tarts have a flaky and crispy crust that encases sweet fillings for a vegan twist to your favorite childhood breakfast. I added 3 different flavors: frosted strawberry, brown sugar cinnamon, and cinnamon apple pie.
Servings 8 pop tarts
Calories 218kcal
Equipment
- Food processor
- Pastry blender
- Rolling mat
- Regular parchment paper
- Non-stick baking sheet
- Cling wrap / Saran wrap
Ingredients
Dough
- ¾ cup Buckwheat flour
- ½ cup Rice flour
- ½ cup Tapioca starch
- 3 Tbsp Cane sugar or coconut sugar
- ½ tsp Salt
- 4 oz Dairy-free butter
- 1-3 Tbsp Cold water depending on texture
Jam filling (2 teaspoons per pop tart)
- 16 tsp Jam
Apple pie filling (1 Tablespoon per pop tart)
- 1 Apple (grated)
- 1 Tbsp Cane sugar or coconut sugar
- ½ tsp Cinnamon
Cinnamon sugar (1 teaspoon per pop tart)
- 8 tsp Cane sugar or coconut sugar
- 1 tsp Cinnamon
Glaze
- ½ cup Powdered sugar (confectionary sugar)
- ½ Tbsp Water or dairy-free milk
Instructions
Mixing the dough
- Add all dry ingredients to the food processor (buckwheat flour, rice flour, cane sugar, and tapioca starch). Pulse once to combine.
- Add cold dairy-free butter in cubes and pulse until you have a crumble-like texture.
- Add cold water 1 Tablespoon at a time. The dough is perfect if 1) you can easily form a ball without any crumbles; 2) it is soft to the touch but does not stick to your fingers and 3) you can easily scrape the dough out of the container without any trace.
- Chill in the fridge for at least 15 minutes.
Rolling the dough
- Take a non-stick parchment paper or a rolling mat. Place the dough in the middle and cover it with plastic wrap.
- Roll the dough out, but not thinner than 0.5 inches. Aim for a rectangle or square shape but don't worry if it is not perfect. If you tear it somewhere or you get a hole, just patch it with a little bit of dough. Smooth it with your fingers, roll over it, and it will still be perfect in the end.
- If you are ready with the rolling, peel off the plastic wrap. Use a sharp knife and cut out 2.5 x 4 inch (6 x 9 cm) rectangles. Or, if you want to be creative, take any large cookie cutter, and make as many pairs as you like.
- Use a slotted turner to gently transfer the cut-outs to a sheet pan with parchment paper or to a non-stick baking sheet.
Cutting, filling, and baking
- Preheat the oven to 350 Fahrenheit (180 degrees Celsius).
- Place your filling in the middle of the cut-out. Mix the filling ingredients in a separate bowl and add the amount written in the Ingredients section to every pop tart.
- Cover it with another cut-out and use your hands to gently push the edges together. Then use a fork to really seal it. Poke a couple of holes to let the filling breathe a bit.
- Bake them for 20-25 minutes until they become crispy and have light golden brown edges.
- Drizzle the glaze over the pop tarts and decorate them with sprinkles.
- Even more tips in the post above the recipe card!
Video
[adthrive-in-post-video-player video-id="IolhJRGX" upload-date="Wed Nov 11 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Gluten-free Vegan Pop Tarts" description="I am telling you that you can make delicious Homemade Pop Tarts! And I have 3 different flavors for you to try: frosted strawberry, brown sugar cinnamon, and cinnamon apple pie. There is no long list of weird ingredients, only a couple of simple pantry staples. The best part is that these pop tarts are not only vegan (dairy-free and egg-free), but gluten-free as well."]
Notes
Top tips
- Make sure you use cold butter and not room temperature.
- Add the butter to the food processor at last in 1x1 inch cubes so that it doesn't stick to the sides.
- Use silicone / non-stick parchment paper. If you don't have one, sprinkle it with a little rice flour before rolling.
- Use plastic wrap on top if the dough sticks to your rolling pin.
- You can leave the dough in the fridge overnight and roll it out the next day. No problem.
- Cane sugar can be substituted for any dry sugar, like coconut sugar. Liquid sugar like maple syrup will make the dough too wet to roll out, so might need to add more flour to get to the same consistency.