My eldest requested I make ‘Pop Tarts’ a few weeks ago and well, I aim to please! The regular toaster pastries are choc full of wheat, dairy and sugar and so they haven’t made an appearance in the house for quite some time! In fact I’m not even sure that my youngest has ever had them. Technically my eldest could eat the regular ones, since he’s the lucky one with no dietary intolerances, but I feel mean buying them for him for his little Sister to just watch him eat them!
So, I thought yeah, I’m sure I can figure something out that we can all enjoy and these delicious pastry treats were born! They’re not re-heatable in the toaster, so these are to be eaten fresh for breakfast or dessert (we have them for dessert here because there’s no way I am this energetic on a morning…)
These ones are gluten free, dairy free, soy free, vegan and sugar free (apart from the sprinkles!) and they’re not difficult to make, so they’re perfect for baking with the kids, who especially liked decorating them afterwards, getting sprinkles everywhere and then getting sticky, eating them before the icing set! In fact decorating them might be a fun idea for a party (y’know, when we get to have those again).
When it comes to fillings there are so many things that work well (cherry chia jam with chocolate icing is a fave here) but in these photos I’ve used strawberry jam and choc-chips with vegan marshmallows. I’ve also totally cheated and used a sheet of Jus Rol Gluten Free Pastry, but you are welcome to make your own gluten free pastry if you so wish.
The icing is made using cornflour, so it doesn’t naturally taste sweet, it’s sweetened with agave syrup. The best icing was the chocolate, so that’s what I’m including in this recipe. We’ve experimented with other flavours and natural-colours but they’ve never worked out as good as the chocolate! (Although of course, feel free to experiment yourself!)
Gluten Free Vegan Pop Tarts: Makes 4 Pastries
- Jus Rol Gluten Free Puff Pastry Sheet
- Fillings such as Chia Jam (or on this occasion I cheated and used Tesco Sugar Free Strawberry Jam because I am lazy), Vegan Marshmallows, Dairy Free Chocolate Spread or Chocolate Chips
- For the Icing – Cornflour, Water, Cocoa Powder, Agave Syrup
- Sprinkles (optional but apparently essential if you ask my 5 year old)
- Slice up the pastry sheet in to rectangles, I made 8 rectangles out of mine, but you could do more if you wanted them to be smaller/bite-sized
- On 4 of the rectangles place your fillings, leaving space around the edge to seal the pastry
- Place the ‘lids’ on top of the pastries and use a fork to squish the edges together, all the way round.
- Stab each pastry once to let the steam out of them as they cook.
- Pop them in the oven at 180C/350F/GM4 for 15 minutes or until risen and brown
- Let them cool slightly (the insides will be like freakin’ napalm anyway!) and make up your icing.
- To make the icing you want to make a paste – To start with mix 4tsp of cornflour with 2 tsp of cocoa powder, add in 2tsp of water and 2tsp of agave syrup – then adjust the dry/liquid/sweet ratio when you get the consistency and sweetness you like.
- Because the pastries are nice while they’re still warm, spread the icing on now, even though it will dribble everywhere and make a mess, then add your sprinkles and devour!
Despite the mess they make the kids really enjoyed them and now I have to make them every Sunday as a treat!
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