Description
These Grain-Free Cherry Pop Tarts are gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The cherry filling is made with real cherries and naturally sweetened with maple syrup for a delicious healthier homemade pop tart treat!
Ingredients
Units
Scale
Cherry Filling Ingredients
- 2 cups cherries, pitted
- 1/2 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon tapioca or arrowroot flour/starch
Crust Ingredients
- 1/2 cup coconut flour
- 1/2 cup cassava flour
- 1 cup almond flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 1/3 cup coconut oil/plant butter, softened
- 1 teaspoon pure vanilla extract
- oat milk, for brushing
Cherry Frosting
- Leftover cherry filling from above
- 1 cup powdered sugar
- 1 tablespoon plant milk, such as almond milk
- sprinkles, optional
Instructions
- Make the cherry filling first. Add the pitted cherries to a small saucepan. Add all of the other filling ingredients and heat over medium heat until the cherries start to reduce and the filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. While the cherries are simmering make the crust.
- Preheat the oven to 350 degrees F. In a large bowl, whisk together the flours, cinnamon, baking powder, and salt. Next, add the maple syrup, softened coconut oil/butter and pure vanilla extract and stir it with a spatula or spoon until a dough forms. Place the dough onto a large piece of parchment paper and then place another piece of parchment paper on top of the dough and roll the dough out to ¼-inch thickness. Using a round cookie cutter (or other shape), cut circles from the dough and place half of them onto a parchment-lined baking sheet.
- Next, place approximately one tablespoon of the cherry filling in the center of half of the rounds, almost to the edges but leaving a border. Place another round of crust on top of the filling and gently press the top and bottom circles together with a fork to seal the edges of the dough. They will likely crack slightly, that’s ok because you want them to vent while baking. Brush pop tarts with plant milk and then bake in the oven for 12 minutes. Allow them to cool before frosting and enjoying.
- To make the frosting, spoon any large chunks of cherries out of the filling saucepan then whisk the powdered sugar and plant milk with the leftover cherry juice right in the saucepan until smooth and you have a thick paste-like consistency. If the frosting is too runny, add more powdered sugar. Top each pop tart with the cherry frosting. Sprinkle with sprinkles if desired. Store leftover pop tarts uncovered on your counter for up to 2 days.
Notes
** Recipe developed for Stemilt
- Prep Time: 18 minutes
- Additional Time: 0 hours
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: American