After making my sugar cookies, I was inspired to make another delicious treat, homemade poptarts! These are very time consuming, but they are worth the effort. My moms boyfriend, Jason said “You need to sell these. They are insane.” #humblebrag

For this recipe I used my favorite gluten-free flour blend. That’s usually how I start with a new recipe, and from there I will come up with something grain-free. We got a lot of requests for this recipe, so I’m sharing it as a gluten-free recipe, but eventually I will make this recipe without any grains for those who would like that.

The great thing about these poptarts is that although the pastry takes some time to make, the fillings can be really simple! I wanted to try 3 different flavors, so I purchased organic strawberry and blueberry preserves from Whole Foods, and then whipped up a simple brown sugar cinnamon filling. You could really use any filling you’d like. Justin’s Hazelnut Spread would be a really delicious one! For the Cinnamon Sugar filling, I just simply combined a bit of the gluten-free flour, brown sugar (you can use coconut or maple sugar), and our Cinnamon Sugar Cookie spice blend.

The most difficult part of this recipe is creating the shape of the poptarts. It’s hard to get them uniform, so I would suggest purchasing a rectangle cookie cutter so that you get even shapes for each poptart. I will definitely be purchasing one myself for the next time I make these! (Another route is to make a guide on paper, and place it under the parchment, as we show above).

For the frosting I made a really simple glaze with organic powdered sugar and almond milk. I also realized that up until now I have been making my glazes too thin, aka-using too much almond milk. Lesson learned! This glaze turned out much better than my others.

  

I hope you enjoy making this recipe as much as I did, and I know you will enjoy eating them!

-Hayley

Gluten-Free Poptarts

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Poptarts were a fun treat when we were both growing up, but not made with the best ingredients. This recipe recreates a childhood favorite, but with better ingredients.

Yield:

Yield:

Ingredients

• 2.5 cups 2.5 cups 2.5 cups Gluten Free Flour, + 2 Tbsp for the Cinnamon Sugar mixture
• 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
• 1/4 tsp 1/4 tsp 1/4 tsp Baking Powder
• 2 Tbsp 2 Tbsp 2 Tbsp Maple Sugar
• 3/4 cup 3/4 cup 3/4 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
• 1/4 cup 1/4 cup 1/4 cup Butter, Unsalted, cold, cubed
• 1 whole 1 whole 1 whole Egg
• 2 Tbsp 2 Tbsp 2 Tbsp Water, cold, if needed
• 2 Tbsp 2 Tbsp 2 Tbsp Coconut Sugar
• 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Primal Palate Cinnamon Sugar Cookie Blend
• 3/4 cup 3/4 cup 3/4 cup Powdered Sugar, 365 Organic
• 1 Tbsp 1 Tbsp 1 Tbsp Almond Milk

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a large mixing bowl, combine the gluten-free flour, salt, baking powder, and maple sugar.
2. Cut in the butter and palm shortening.
3. Whisk your egg, and then add it to the flour mixture.
4. Knead the dough with your hands until you are able to form a ball of dough. If needed, add the cold water to the dough.
5. Preheat your oven to bake at 350.
6. Line a baking sheet with parchment paper.
7. Line a flat surface with parchment paper, and place half of the dough onto the parchment paper.
8. Dust a rolling pin with some gluten-free flour, and roll the dough out to 1/4 inch thickness.
9. You can use a knife to cut the dough into the shape you need, but it is much easier to create the accurate poptart shape if you use a rectangle cookie cutter.
10. Combine 2 Tbsp coconut sugar, 1.5 Tbsp Primal Palate Cinnamon Sugar Cookie blend, and 2 Tbsp gluten-free flour to make the Cinnamon Sugar mixture for the poptarts.
11. Place the bottom of your poptarts on your parchment lined baking sheet. Add a about a teaspoon of Cinnamon Sugar filling to each rectangle of pastry, and wet the outer edge of the dough with water, and place the top layer of dough over the bottom layer. You can also make other flavors by using strawberry preserves or blueberry preserves.
12. Gently press the edges together, and then use a fork to seal the edges. Use a toothpick to vent the poptart by poking holes in the top of the poptart.
13. Bake in the oven for 20 minutes, and then allow to cool completely.
14. Repeat with remaining dough and filling.
15. Once the poptarts have cooled completely, you can add the glaze on top.
16. Combine 3/4 cup of powdered sugar with 1 tablespoon of almond milk, and stir until the sugar has completely dissolved.
17. Spoon a small amount of glaze to the center of your poptarts, and spread it evenly over the top.
18. Place the poptarts in the fridge for 30 minutes so that the glaze can chill and set.
19. Remove from the fridge, and enjoy.

Notes

For my recipe, I decided to make a few variations of our favorite poptart flavors. I used organic strawberry and blueberry preserves, and made 4 strawberry poptarts, 4 blueberry poptarts, and 4 brown sugar cinnamon poptarts. You can use any filling you desire for these, but I highly recommend doing more than just one type of filling!