Giant Strawberry Pop Tart
Indulge in a nostalgic treat with a healthier twist! This Giant Strawberry Pop Tart features a gluten-free almond and tapioca flour crust, homemade strawberry jam filling, and a sweet icing drizzle. Perfect for breakfast or dessert.
Ingredients
- For the Dough:
- 1 cup fine blanched almond flour
- 1 cup tapioca flour/starch
- 4 tbsp non-dairy butter or grass-fed butter cold
- ¼ cup coconut sugar
- 1 egg or flax egg
- ½ tsp sea salt
- For the Strawberry Jam Filling:
- 1 ¼ cups strawberries diced and chopped
- 1 tbsp tapioca starch/flour + 1 tbsp hot water
- 1 tbsp+ maple syrup or sweetener of choice
- For the Icing:
- 2 tbsp strawberry filling from above
- 1 cup powdered confectionary sugar or powdered monkfruit sweetener
- ½ tsp vanilla extract
- Optional: Naturally colored sprinkles
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a bowl, combine almond flour, tapioca flour, and sea salt. Cut in the cold butter until the mixture is crumbly. Add the egg and coconut sugar, mixing until a dough forms.
- Roll out the dough: Place the dough between two pieces of parchment paper and roll it out to about 1/8 inch thick. Cut into a large rectangle to fit your baking sheet.
- Make the strawberry jam filling: In a small saucepan over medium heat, combine chopped strawberries and tapioca starch. Stir in maple syrup and cook until the mixture thickens. Remove from heat and let it cool.
- Assemble the pop tart: Spread the cooled strawberry jam filling over half of the dough, leaving a border. Fold the dough over to form a pocket and press the edges to seal.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the crust is golden.
- Prepare the icing: In a bowl, mix together the strawberry filling, powdered sweetener, and vanilla extract until smooth.
- Ice the pop tart: Once the pop tart has cooled, drizzle the icing over the top and sprinkle with colored sprinkles if desired.
Notes
- For a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens.
- Ensure the strawberry jam is cooled before spreading to prevent the dough from becoming soggy.
- Store any leftovers in an airtight container at room temperature for up to 3 days.