Yields: Seven Pop-Tarts
Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Grain-Free, Refined-Sugar-Free, Vegan (of course!)
This recipe is for all of you who haven’t have a Pop-Tart since you were six years old, and would really love to reminisce and relive those days! For those of us who would not like to put chemicals in our bodies, like High-Fructose Corn Syrup, artificial flavors and colors, GMO’s, processed sugar, and many other toxic ingredients, I think these Pop-Tarts are a pretty delicious (and healthy!) alternative!
These Pop-Tarts are not only obviously (much) healthier than the average neon-sprinkled Pop-Tart but they also happen to be free from gluten, grains, and refined-sugar! They have a base of coconut flour and Japanese sweet potato (basically cake in potato form!), and they are filled and frosted with real fruit!
If I were you, I would go double check that your toaster is working!
For the Pop-Tarts:
- ¾ of a cup of coconut flour
- ¾ of a cup of cooked and mashed Japanese sweet potato flesh
- One tbsp. of applesauce
- Two tbsp. of maple syrup
- One tsp. of vanilla
- One tbsp. of baking powder
- One tsp. of baking soda
- One tbsp. of lemon juice
- Pinch of salt
For the Filling:
- One jar of jelly/jam of choice (I used this jelly)
For the Frosting:
- ½ of a cup of cooked and mashed purple sweet potato flesh (you can also use Japanese sweet potato, but the color of the frosting will be different)
- Three tbsp. of plant-based milk (I used coconut milk)
- Three heaping tbsp. of jelly/jam of choice
- One tbsp. of maple syrup
- ½ of a tsp. of vanilla
How to make:
- Preheat your oven to 375° Fahrenheit, and line a baking sheet with parchment paper.
- In a large bowl, mix together the coconut flour, baking soda, baking powder, and salt, then mix in the remaining Pop-Tart ingredients until fully combined.
- Form the batter into a dough ball, then separate the dough into seven even mini dough balls.
- Between two pieces of parchment paper, roll each ball of dough into ½ of an inch-thick rectangles, then cut the rectangles in half (you should now have 14 squares).
- Place seven of the squares onto the lined baking sheet, then evenly, thickly, and very liberally spread jelly/jam onto each of the seven dough squares.
- Place the remaining seven dough squares on top of each jelly/jam dough square, then place fork marks along the edges of each Pop-Tart.
- Bake the Pop-Tarts for 30-35 minutes.
- While the Pop-Tarts bake, make the frosting by placing all of the frosting ingredients into a food processor and blending until smooth and evenly combined.
- After the Pop-Tarts have finished baking, allow them to cool completely, then evenly spread the frosting onto each Pop-Tart.
- Serve and enjoy!
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