Homemade Gluten-Free Strawberry Poptarts (Allergy-Free, Vegan)
Who wouldn’t want a healthier but equally delicious version of this breakfast and snack time classic? Homemade Gluten-Free Strawberry Poptarts! Allergy-free and vegan without the processed sugars and fats! A recipe that’s fun to make and of course, EAT!
- Cook Time: 13 mins
- Total Time: 13 mins
- Yield: 6 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Scale
Ingredients
- Pastry Dough:
- 1 1/4 Cup Gluten-Free All Purpose Flour
- 1 1/4 Cup Millet Flour
- 1/3 Cup Erythritol
- 1/4 Cup Arrowroot Starch
- 1 Tsp Baking Powder
- 1/2 Cup Mashed Ripe Banana
- 1/2 Cup Unsweetened Applesauce
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Tsp Butter Emulsion
- About 6 TB Strawberry Jam (1 TB each poptart)
- Glaze:
- 1/3 Cup Powdered Erythritol
- 2 TB Water
- 1 Tsp Coconut Oil
- Allergy-Free Sprinkles
Instructions
- Preheat the oven to 375°F.
- In a bowl, mix together all the dough ingredients and knead with your hands.
- Place the dough on a greased Silpat and roll it out to about 1/4 inch thick.
- Using a pastry or pizza cutter, cut out 12 long rectangles and remove excess dough.
- Place 1 TB of the strawberry jam in the center of 6 of the rectangles and then layer on an unused rectangle on top of each.
- Close the poptarts around the edges using the back of a fork to seal.
- Place the Silpat on a baking sheet and bake in the oven for 13-15 minutes.
- To make the glaze, simply mix together the powdered erythritol, water, and coconut oil to combine.
- Once the poptarts have baked and cooled, pour on some of the glaze, using a spoon, to the tops of each and then sprinkle on some sprinkles!
Nutrition
- Serving Size: 1