Homemade Healthier Pop Tarts (Gluten-Free + How-To Video)
Ever wonder how to make Homemade Healthier Pop Tarts? I’ve been dreaming of making a healthier pop tarts recipe for some time now, and we’ve finally got the homemade pop tart recipe just right for you! This homemade pop tart recipe is gluten-free and grain-free, and pairs wonderfully with my homemade chia seed jam. Frost and enjoy!
Homemade Healthier Pop Tarts
Homemade Healthier Pop TartsGrowing up, I absolutely loved pop tarts. S’mores, Strawberry Frosted, and Cherry Frosted were my favorites. I’ve been wanting to make my own paleo version to enjoy, and with much anticipation, they are finally here!
Homemade Pop Tart Recipe
We are in love with this Homemade Healthier Pop Tarts recipe! This pop tart crust is based off of my pie crust recipe. For all the versions we tested, this is my absolute favorite! It takes a little prep work, but then you’ll have pop tarts and you’ll be winning at your weekend brunch or mid-day snack break!
You will LOVE these Healthy Homemade Pop Tarts! You can make the jam filling into any flavor you’d like: strawberry, raspberry, blueberry, etc. They would even be great with my homemade nutella!
Want other breakfast treat recipes? Try these:
Homemade Pop Tarts With Pie Crust
Watch the video:
Homemade Healthier Pop Tarts (Gluten-Free + How-To Video)
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
1 Batch Lexi’s dough:
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 teaspoon sea salt
- 1/4 cup maple sugar
- 4 tablespoons butter
- 1 large egg
1 Batch Homemade Jam:
- 2 cups fresh organic blueberries, strawberries, or fruit of joice
- 2 tablespoons raw honey
- 2 tablespoons lemon juice
- 2 tablespoons chia seeds
Glaze:
- ½ cup powdered sugar
- 2 teaspoon cashew milk or almond milk
- ¼ teaspoon vanilla extract, almond extract
- Optional: Add 1 teaspoon freeze dried strawberry powder to color your glaze.
Instructions
Make dough, chill overnight:
- In a food processor combine almond flour, tapioca flour, cold butter, and sea salt.
- Add in sugar and egg and process until dough combines.
- Transfer dough to refrigerator overnight.
Make jam, chill:
- Add blueberries, honey and lemon juice to a pot and stir until combined.
- Over medium-low heat cook until blueberries are soft and bubbling, about 5 minutes.
- Lightly smash blueberries and reduce heat.
- Add in chia seeds and mix to combine. If you’re using raspberries, or a berry with lots of seeds, reduce chia seeds to 1 tablespoon.
- Bring heat back to medium-low and let it simmer, stirring frequently to prevent burning, until jam thickens, about 5 minutes.
- Turn heat off and let cool for 5-10 minutes before transferring to jars.
Roll Dough:
- Between two sheets of parchment, GENTLY roll out dough evenly to 1/8th- ¼th inch thickness. Use knife or pizza cutter to cut rectangles 4” by 2.5”. The dough should yield 12 squares. You may have to reroll scraps to get this many 2 or 3 times.
- Preheat oven to 350ºF.
- Gently place 6 pieces of dough on parchment on sheet pan. Place the remaining 6 on a separate sheet of parchment and stack on top. Place dough in the refrigerator on pan to chill for 30 minutes.
- Place 1 heaping tablespoon of jam in the center of the dough, repeat for 6 total.
- Use a pastry brush to brush water along the edges of the dough. Top each poptart with the remaining dough rectangles. Press your fingers along the edge to seal.
- Use a fork to crimp the edges.
- Bake at 350ºF for 12-15 minutes until the crust is golden brown. Let cool.
To Glaze:
- In a bowl whisk together powdered sugar, milk and extract.
- Dip or drizzle glaze onto the cooled pop tarts.
Store in the refrigerator for 1 week or freeze for up to 3 months.
Notes
If you cannot tolerate butter, sub ghee or coconut oil in the crust, but butter is preferred.
I like this powdered sugar. Feel free to omit for paleo.
Nutrition
- Serving Size: 6
- Calories: 251
- Sugar: 24g
- Sodium: 227mg
- Fat: 12g
- Saturated Fat: 5.8g
- Carbohydrates: 34g
- Fiber: 2.6g
- Protein: 4g
- Cholesterol: 50mg
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36 Responses
I can’t have chia seeds, is there anything I could sub for them?
Maybe some gelatin powder!
These are SO DELICIOUS! I’ve been waiting for this recipe and it did not dissapoint. Thank you, Lexi!
YAY! So glad you loved them!
Wanting to make these with my kids so bad. Can’t do a almond flour though. What would you recommend as another gluten free substitute? Rice flour, AP gluten free flour?
You can try an AP gf flour, but I haven’t personally tried it so I can’t say 1000%.
Jaylee,
Did you end up trying these without almond flour?? Curious what you used if you did! If I try them first I’ll let you know how it goes with gf flour 🙂
We haven’t! Let us know!
OMG these are so frickin’ cute!!! I want ’em all 🙂
What can be used instead of tapioca flour?
Maybe arrowroot flour!
Ummm Lexi…these are amazing!!!! Better than the store bought pop tarts by a long shot!!! Thank you!! I did them with strawberry/blueberry filling ? I didn’t do the icing part- they were delish without it!!
★★★★★
I was obsessed with Poptarts when I lived in America! Smores was my absolute favourite. Those look so, so yummy. I might have to tweak it a little and make some for my son and I. Yes!
xo, Victoria
Yesss!!!
I cannot wait to try these!!! What would you recommend subbing for the maple sugar? Cane sugar or coconut sugar?
Either!
SO glad I found this at last! Thank you for taking the time to create this! I’ll definitely be making it very soon.
I’m so excited to make these! Do you think it would be better to substitute coconut oil or ghee for the butter? I can’t do dairy.
I’d say ghee!
Made mine with raspberry filling. Absolutely delicious!
★★★★★
These look amazing! I want to make these for my son, but he can’t have honey yet, what can I substitute instead?
Maple syrup!
Everyone has been saying how good these are, I finally got to making them and they exceeded my expectations. They are out of this world good!!!!! I didn’t realize it said to make the dough and chill overnight, so I made it and chilled it for like an hour and it was totally fine!
★★★★★
I made these just the other day and am already planning my next batch (and a second for a friend who is a new mom!). These are absolutely delicious and I don’t feel guilty eating them. Definitely make sure to chill the dough overnight and don’t overwork it!
★★★★★
My son has a severe peanut/tree nut allergy but can have wheat flour any changes to the recommended amounts of flour? Going to make a paleo batch and one for him as well!
I haven’t tried that so I can’t say for sure!
I was wondering how I can substitute the maple sugar for stevia instead. I would like to make these for someone who can only have stevia as a sweetener.
Have you tried freezing and reheating these? I’d love to make these as a postpartum snack ?
Made these yesterday; so delicious! I didn’t refrigerate the dough overnight so they were a little hard to shape but these taste amazing!!! The blueberry jam is so tasty and so simple! Thank’s Lexi!
★★★★★
Powdered sugar isnt paleo… is there something else we could use? Coconut sugar would be too heavy
Mixing the honey with the fruit right int he saucepan eliminates a dirty bowl.
You’re filling is exploding in all of its Beauty-ness. 1 heaping tablespoon as the recipe calls for seems like you’d get a much flatter, store-bought looking pop-tart. When they are broken open in the video they seem a bit more realistic looking than the image of the very fat looking one. Pop tarts are more dough than filling I guess. I’ve never had much luck getting them to hold more of the yummy goodness. I even tried using an empanada mould/press once. It’s easier to get more filling that way, they just aren’t oblong. Yum.
I don’t have a food processor. Can I mix the dough by hand or electric mixer?
Hi Lexi, I dont have Almond flour. I do have tapioca, oat and AP. Can you recommend what I could use? These look amazing ?
You could use a different dough we put together using oat flour, and then follow the steps of this post for how to work with it. Here is the link: https://lexiscleankitchen.com/oat-flour-pie-crust/
I had a mixed reaction. Perhaps there was some difference to my ingredients or I mixed them incorrectly, but the resulting dough was a thick sticky paste which was impossible to roll between parchment (for me anyway) even cold. I eventually worked in AP flour to the dough till it was able to be shaped and was less sticky, and my resulting pop tarts (3 kind of big ones, not 6 normal ones) baked up well and were tasty. Also I had fewer strawberries (about a cup) and really only was able to generate enough filling for 2 normal sized tarts. Not sure quite what I did wrong, though the result was actually quite good (even if it did dirty most of my dishes pulling it off).
★★★
Hi Dave! Sounds like there was a problem with how much of the dry ingredients you added, it sounds like there wasn’t enough! As for the size of your pop tarts, did you measure them out in any way? If measured per our specifications in terms of how thin the dough is rolled out and what size you cut the pop tarts, they should come out correctly. In any event, glad you were able to enjoy the fruits of your labor!