You wanted homemade healthy pop-tarts, you’re getting ’em! These are vegan, gluten free and delicious!
Pop-Tart Dough Base
2 cups Oat flour
Add your base ingredients into the food processor and pulse 15-20 times. Then let it run until it becomes a doughy ball. Use the ice water to adjust the consistency of the dough.
Divide your dough in half, flatten it out a bit, wrap in plastic wrap and transfer to the fridge for about 15-20 minutes (don’t let it sit too long or it will harden). Remove from the fridge and allow to thaw for about 10 minutes.
Place the dough between two sheets of plastic wrap and use a rolling pin to roll it out evenly, about 1⁄8” thick. It is normal for this dough to be a bit crumbly.
To get the pastry pieces, use a rectangular shaped cutter, around 3
On a baking sheet lined with parchment paper and sprayed, lay down half of your pop-tart doughs and brush them with egg wash (or soy milk for vegan).
Spoon a little filling into the center of each dough, leave about 1⁄4” border (not too much or they will burst).
Take the other half of your dough pieces and place them gently on top of the bottoms, pressing down lightly on the sides.
Crimp the edges with a fork and use a wooden dowel or toothpick to poke a few holes in the tops to let steam escape.
Before you bake them, return them to the fridge on the tray for about 20 minutes. Brush the tops with egg wash or soy milk, and bake in an oven preheated to 350°F for 20-25 minutes.
To make the frosting, stir together powdered sugar and milk.
Remove the tarts from the oven and allow to cool for about 5 minutes before transferring to a wire rack and adding topping!
Allow to cool and the icing will harden, or devour warm immediately!
Lasts 4-5 days in the fridge in an airtight container. Reheat in the toaster oven.
Serving: 1 Pop-Tart
yields 12 servings