HOMEMADE GLUTEN-FREE STRAWBERRY POP TARTS

🍓 Homemade Strawberry Chia Poptarts (Gluten-Free & Refined Sugar-Free)

These nostalgic poptarts are made with a flaky gluten-free crust, a fruity chia-strawberry filling, and finished with a creamy coconut glaze and sprinkles — perfect for a fun breakfast or sweet snack!

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📋 Ingredients

Strawberry Filling:

• ▢ 10 oz frozen strawberries

• ▢ ¼ cup fresh-squeezed lemon or orange juice

• ▢ 2 tbsp chia seeds

• ▢ 2 tbsp maple syrup

Crust:

• ▢ 1 ½ cups gluten-free all-purpose flour

• ▢ 1 tbsp coconut sugar

• ▢ ½ tsp salt

• ▢ ½ cup cold coconut oil or vegan butter, cut into cubes

• ▢ 1 egg, beaten

• ▢ 4–6 tbsp ice water

Egg Wash:

• ▢ 1 egg

• ▢ 1 tbsp water

Glaze:

• ▢ ¼ cup coconut cream (from the top of a can of full-fat coconut milk)

• ▢ 1 tbsp granulated monk fruit sweetener

• ▢ ½ tsp vanilla extract

• ▢ 1 tsp arrowroot powder + 1 tsp water (mixed)

• ▢ Dye-free sprinkles, for topping

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👩‍🍳 Step-by-Step Instructions

1. Make the Strawberry Filling

1. In a small saucepan over medium-high heat, combine strawberries and citrus juice.

2. Cook for about 3 minutes, stirring and mashing the berries as they bubble.

3. Stir in chia seeds and maple syrup. Cook for another 2–3 minutes until thickened.

4. Remove from heat and cool completely.

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2. Make the Crust

1. In a food processor, pulse together flour, coconut sugar, and salt.

2. Add coconut oil (or vegan butter), egg, and ice water 1 tbsp at a time, pulsing until a dough forms. It should hold when pressed but not feel sticky.

3. Shape into a rectangle (~6” × 8”), wrap in plastic, and chill for 10 minutes.

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3. Roll and Cut

1. Preheat oven to 375°F (190°C).

2. On a floured surface, roll dough into a 12” × 12” square, about ⅛” thick.

3. Cut into six 4” × 6” rectangles using a sharp knife or pastry cutter.

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4. Assemble the Poptarts

1. Lay 3 rectangles on a parchment-lined baking sheet.

2. Spoon 2 tbsp of strawberry filling into the center of each, leaving a ¼” border.

3. Whisk egg + water for the egg wash. Brush edges of each bottom crust with egg wash.

4. Top with remaining dough rectangles. Seal edges with a fork and poke a few holes in the top.

5. Brush tops with egg wash.

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5. Bake

• Bake for 20–25 minutes, until lightly golden.

• Transfer to a wire rack to cool completely before glazing.

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6. Make the Glaze

1. In a small saucepan over low heat, combine coconut cream, monk fruit sweetener, and vanilla.

2. Dissolve arrowroot in 1 tsp water, then whisk into the saucepan.

3. Cook for 1–2 minutes, stirring constantly, until slightly thickened.

4. Remove from heat and cool to room temperature.

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7. Decorate & Serve

• Drizzle glaze over cooled poptarts.

• Add dye-free sprinkles and enjoy!

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💡 Pro Tips

• No food processor? Use a pastry cutter or two forks to blend the crust by hand.

• Make ahead: Store unglazed poptarts in an airtight container for up to 3 days or freeze for up to 2 months.

• Vegan option: Use a flax egg (1 tbsp flax + 2.5 tbsp water) for the crust and skip the egg wash.

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🥣 Perfect Pairings

• Pair with a warm mug of tea or coconut milk latte.

• Serve alongside a smoothie for a fun brunch plate.

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❗ Common Mistakes to Avoid

• Don’t overfill or the filling will leak during baking.

• Make sure the crust is cold before rolling — warm dough = sticky mess!

• Allow poptarts to cool completely before glazing or the glaze will melt off.