These delectable Gluten Free Pop Tarts are exactly what you’d hope them to be, tender and flakey, yet bursting with strawberry goodness and topped with a sweet glaze that is to die for!
Did you ever eat pop tarts as a kid? I did, I loved them, especially the strawberry ones. Every once in a while I would be able to talk my mom into buying them.
These pop tarts are my version of that classic strawberry pop tart, just made over to be completely gluten free, vegan, artificial dye free, and definitely lower in sugar than the original.
A super-flaky gluten-free pie crust
You will love my gluten-free pie crust recipe. I’ve used this no fail crust to make several types of pie, but my favorites are my gluten-free apple pie, and gluten-free pecan pie (which is also corn syrup free).
From reader Lynda:
“These made my house smell amazing and when the kids saw them …. knocked it out of the park…” Best Mom Ever “moment. Thank you – they were definitely worth the time to make and decorate, LOL.”
I originally developed this gluten free pop tarts recipe for my girls. They were both young when we removed gluten from their diets; so neither one had ever had a pop tart before. It was Valentine’s Day, so heart shaped strawberry pop tarts just seemed to be in order! Needless to say, my kids were thrilled with their Valentine’s Day treats, and I knew I had to share this recipe with all of you. And if you’re following the Keto diet, you might try these Keto pop tarts!
Recipe notes for gluten-free toaster pastries:
- I used a homemade strawberry jam as the filling in my pop tarts (recipe below), but you can fill these with nearly any flavor of jam or preserves you like (blueberry, cherry, grape, etc). A chocolate nut butter filling would be wonderful, or even a cinnamon brown sugar variation!
- You can make these into whatever shapes you like, I just recommend keeping the shape you choose fairly basic (and at least 4-inches big). If you use an intricate cookie cutter shape (ex: like a moose head with antlers and thin legs), portions of the shape (like the antlers and legs) may rip off and ultimately won’t be able to hold any filling.
- If you don’t have a 4-inch cookie cutter available, grab a ruler and a sharp knife, or a pizza cutter. Simply cut out squares or rectangles in the same size.
- Food dye can be used as a substitute for the beet powder in the glaze. I use beet powder because my youngest doesn’t tolerate artificial dyes, and I’d rather use a more natural alternative.
- While I love making these healthy pop tarts for family, these beautiful pop tarts make wonderful gluten free gifts for friends. Homemade pop tarts are so unexpected; what adult wouldn’t like a sweet treat that reminded them of their childhood?
If you want to stick with the heart theme, and are looking for other gluten free Valentine Day treats, try these other super cute gluten-free heart shaped desserts:
Gluten Free Cookie Dough Brownie Truffles from Flippin’ Delicious
Gluten Free Strawberry Linzer Cookies from Fearless Dining
Gluten Free Conversation Heart Cookies from What the Fork
Homemade Strawberry Jam Recipe:
- For a homemade strawberry jam (instead of store bought), combine 20 ounces frozen strawberries (roughly about 5.5 cups) in a medium sized sauce pan with ¼ cup of water, and 3 tablespoons of coconut sugar.
- Bring to a boil and then reduce to medium to medium-low.
- Simmer for 25-30 minutes, stirring frequently.
- The jam will continue to thicken as it cools. If the strawberries are too lumpy for your liking, simply puree using an immersion hand blender, or a regular blender (just be careful, it’s hot!).
- Wait until completely cool before filling the pop tarts.
I hope you enjoy these gf pop tarts as much as my family does!
xoxo,
Mēgan
Gluten-Free Pop Tarts Recipe:
Gluten Free Pop Tarts
These delectable Gluten Free Pop Tarts are exactly what you’d hope them to be, tender and flakey, yet bursting with strawberry goodness and topped with a sweet glaze that is to die for!
Ingredients
For the pop tarts:
- 1 recipe Best Gluten-Free Flaky Pie Crust
- 6 tablespoons strawberry jam (see recipe notes)
- 2 teaspoons unsweetened shredded coconut (in lieu of sprinkles), optional
For the glaze:
- 1 cup organic powdered sugar
- 4 teaspoons water
- ¼ teaspoon vanilla extract
- small pinch of beet powder (for coloring), optional
Instructions
- Line a large baking sheet with parchment paper, or a silicone liner.
- Make the Best Gluten-Free Flaky Pie Crust recipe per recipe directions, and form the dough into a disk.
- To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour. Place the disk of dough in the middle of the parchment paper, and then place another piece of parchment paper on top of disk. Roll the dough out between the layers of parchment paper, until it is about ⅛ inch thick. Carefully peel off the top piece of parchment paper.
- Preheat oven to 400 degrees (F).
- Use a 4-inch cookie cutter, whatever desired shape, to cut out 10 pieces of dough. Form 5 pop tarts by placing 1 tablespoon of strawberry jam in the middle of 5 cut out shapes. Leave ½ inch of raw dough along the edges of the shape without jam. This is where the pop tarts will be sealed.
- Wet your fingers, and outline the ½ inch edge of raw dough with a very small amount of water (just enough to get it barely damp). Place another cut out shape on top of the jam. Crimp the edges of the dough together with a fork and place on the prepared baking sheet.
- Gather together the remaining pie dough into a ball. If it is too dry to roll out without crumbling, wet your hands, and gently wet the ball of dough. Roll the dough out between layers of parchment paper, until it is about ⅛ inch thick. Cut 2 more pieces of dough, and assemble the remaining pop tart.
- Bake for 10 minutes and 400 degrees (F), and then reduce heat to 350 degrees (F), and bake for an additional 15 minutes, or until the pop tarts are just slightly golden. Transfer to a cooling rack and cool completely.
- Make the glaze, and use the back of a spoon to spread the glaze out onto the tops of the pop tarts. Sprinkle with unsweetened shredded coconut and let the glaze set.
Notes
For a homemade strawberry jam (instead of store bought), combine 20 ounces frozen strawberries (roughly about 5.5 cups) in a medium sized sauce pan with ¼ cup of water, and 3 tablespoons of coconut sugar. Bring to a boil and then reduce to medium. Simmer for 25-30 minutes, stirring frequently. The jam will continue to thicken as it cools. If the strawberries are too lumpy for your liking, simply puree using an immersion hand blender, or a regular blender (just be careful, it's hot!).
Jeanine says
LOVE love these pies! So cute! And my pup is similar to Thor when I take food pics too -sits right under the table, hoping something will fall. 😉 Thanks for including some of my pies too!
Michelle ~ My Gluten-free Kitchen says
These are so cute and I bet they taste way better than any of the real “Pop-Tarts”! Great idea to use beet powder to color the icing!
Joanne Peterson says
Hi Megan,
I like this idea, I’ve made strawberry jam before, but never tried to make it without the sure-jell. This jam is simple! This whole process looks easier than what I thought it would be. Unfortunately I missed “Pi” day, but I can still make it other times of the year as a treat.
My 20 year old son came home yesterday saying this year is a special “Pi” year. Something having to do with how the numbers line up and only comes once every 100 years. Interesting, but he could explain it better than myself. Our family is a bunch of geeks. 🙂
Hugs,
Joanne
Arman @ thebigmansworld says
This looks divine, Megan. Now I can whip these up for my mates and show them what a ‘real’ pop tart is like 😉
Laura @PetiteAllergyTreats says
You’ve out done yourself with these Megan! I used to nibble on pop-tarts growing up but never loved them… they were too dry. I know I’d love these and will be definitely be making these for the kids. Pinned and YUMed.
Vicky says
These are so beautiful Megan! There’s no doubt these taste awesome!
Kyra says
Oh my god these look so delicious! I’ve never had pop tarts before but I think I need to experience these. I know the rest of my family would love these too 🙂
Maria says
Where did you go? Miss your posts and recipes. Hope life is well.
Megan says
Hi Maria! You are so sweet to think of me – thank you! I’m still here, just busier than what I would like to be with work. Will be back to blogging just as soon as I can! ((Hugs))
Megan
Nancy says
These pop tarts are so pretty! My son would love these! I’m going to try a blueberry version! Question, would you make blueberry jam the same as the strawberry? Thx
Megan says
Hmm… good question, Nancy! I would think that would work out just fine, but I haven’t tried a blueberry version myself. You might just have to give it a go and test it out. 😉
Sarah says
I’ve had more pop tarts in my lifetime than I should probably admit, but these are gluten free and way too cute to pass up. Love this!
Megan says
Awe – thank you, Sarah! I appreciate that!
Raia says
So beautiful! And the perfect breakfast for my girly-girls. 😉 Thanks for sharing them at Savoring Saturdays!
Andrea Wyckoff says
These pop tarts are so adorable! What a treat it must be to wake up in your house and have these beautiful heart shaped pop tarts for breakfast! I am so jelly right now! I want some one to make me these pop tarts!! ♥
Vegan Town - אוכל טבעוני says
What a cute idea! Thank you.
Lynda says
These made my house smell amazing and when the kids saw them …. knocked it out of the park…” Best Mom Ever “moment. Thank you – they were definitely worth the time to make and decorate,LOL.
Megan says
Woohoo! Yay! Glad to hear that. 🙂 Thanks, Lynda!
Pamela says
How long would these be good kept at room temperature?
Megan says
Hi Pamela, As long as you didn’t use dairy in the crust (butter) I’d say 24 hours. After that I’d recommend you refrigerate them.
Laura says
Would these freeze well and if so for how long?
Mēgan says
Hi Laura, I’m not sure. I’ve never tried freezing these before.