HOMEMADE Wild Berry Pop-Tarts (Gluten-Free, Dairy-Free)

The classic turquoise & purple treat you know and love, with a healthy gluten-free twist!!

Here's what you'll need:

🫐 1 cup almond flour

🫐 2 tablespoons coconut flour

🫐 2 tablespoons cubed butter

🫐 2 tablespoons granulated sugar

🫐 2 tablespoons milk

🫐 1/4 teaspoon baking powder

🫐 Pinch of salt

🫐 Jelly of choice

🫐 Wild Berry Granola Butter®

🫐 Optional: glaze (instructions below)


Here's what you'll do:

🫐 Combine all ingredients in a dough form. Add in the butter using a fork so it does not fully melt.

🫐 Wrap and refrigerate for 30 minutes to an hour.

🫐 Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

🫐 Flour a clean surface and begin rolling out your dough. This is easier when dough is very cold and you place parchment paper under the dough and between the dough and rolling pin. Or you can roll each piece by hand depending on the consistency of your dough, this option is easier! You should get 3-4 pop tarts.

🫐 Cut into 3x4 inch rectangles.

🫐 Place a teaspoon of jelly of choice and a teaspoon of Wild Berry Granola Butter® on half of the rectangles.

🫐 Top with remaining rectangles and press edges with a fork or pressing with your fingers to seal. Poke holes on top.

🫐 Bake for 20-25 minutes until the edges are golden. Cool on a wire rack.

🫐 To make the PURPLE-ish glaze, mix 1 cup powdered sugar with a splash of almond milk and 1 teaspoon of dragon fruit powder. Add more almond milk as needed to smooth out the consistency.

🫐 To make the BLUE glaze, mix 1/3 cup of powdered sugar with a splash of almond milk and 1/2 tsp or so of blue spirulina powder.

🫐 *If dough is too sticky, fold in more flour.



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