Ever since I was a young child, I have loved pop tarts. Specifically, frosted pop tarts with fruit fillings. Those are absolutely the best, am I right?
So, after years of Paleo baking and missing my beloved pop tarts, I finally decided to make my own version.
And they are delicious! And healthier than the store-bought kind, which are full of iffy, hard-to-pronounce ingredients.
Even better, you can absolutely customize your pop tarts with any filling you want!
Like I said, I adore fruit filling, but you can definitely use melted chocolate if you prefer. And, of course, you can use any flavor jam you like.
Now, get out your rolling pin and a few easy-to-find ingredients and find out for yourself how delicious my pop tarts recipe is.
Recipe Baking Tip and Suggestions
If you are new to Paleo baking, this recipe might look quite intimidating, and I completely understand!
It was only a few years ago that I wouldn’t have even attempted any recipe that required a rolling pin. However, with practice, I became more comfortable with Paleo baking.
And I want to share some tips with you so your pop tarts will turn out perfectly the first time you make them.
First, you cannot substitute the tapioca flour or the almond flour. If you do, your pop tarts will likely not turn out very well.
Second, you must use cold ghee or coconut oil. If your ghee or coconut oil isn’t very cold right out of the refrigerator, pop it into the freezer for a few minutes to get it really cold.
Third, you will have to get your hands dirty for this recipe.
You must use your hands to rub the cold fat into the flour mixture to create a coarse, crumb-like texture. After you add your egg, you’ll need to continue using your hands to incorporate it to make the pop tart dough.
The dough should be refrigerated for at least 1 hour before rolling, but you can refrigerate it for up to 24 hours. So, you can definitely prep the dough in advance if you don’t have time to make the pop tarts the same day.
When you roll the dough, be sure to dust your work surface with tapioca flour in addition to your rolling pin and hands as well. This will help keep the dough from sticking.
If it takes awhile to roll your dough, which is completely normal if you are new to rolling dough, you can pop the rolled dough back in the refrigerator for a few minutes to help make it easier to cut into squares.
And keep your remaining dough in the refrigerator until you are ready to roll it so it’ll stay chilled.
After all of your dough is cut, you’ll need to assemble your pop tarts. And let me tell you, the hardest part is to not use too much jam filling! Trust me, I’ve made these pop tarts several times, and I usually fill them to the point that jam starts to ooze out while baking.
And if you’re like me and prefer frosted pop tarts, feel free to double (or even triple) the icing recipe. Just be sure that your pop tarts are completely cool so the icing doesn’t melt.
Other Paleo Breakfast Recipes To Try
If my pop tarts recipe has you hungry for more delicious Paleo breakfast recipes, then you are in luck because I have quite a few to share with you.
From chocolate waffles to pumpkin waffles and from matcha pancakes to almond flour pancakes, I have Paleo versions of all the classic breakfast recipes you could want.
Don’t miss my Greek breakfast casserole or sweet potato breakfast casserole for easy make-ahead breakfast recipes.
And I have tons of smoothie recipes if you prefer quick, on-the-go breakfasts.
Combine the tapioca flour, almond flour, coconut sugar and baking powder in a large bowl.
Add the cold ghee or coconut oil to the bowl. Use your fingers to rub the fat into the flour mixture to create a fine crumb-like consistency.
Add the whisked egg into the bowl and use your hands to combine. Continue to knead until a sticky dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350 F (175 C). Line a baking tray with parchment paper and set aside.
Remove the dough from the refrigerator and discard the plastic wrap. Divide the dough into 2 equal-size portions.
Dust a clean work surface with tapioca flour and use a rolling pin to roll one portion of dough until approx. 1/4-inch (0.65 cm) thick. Cut the dough into 6 equal-size rectangles and place on the prepared baking tray. Repeat with the remaining dough and set aside the cut rectangles.
Place an equal amount of jam in the center of each dough rectangle on the baking tray and place the remaining cut dough on top. Use a fork to crimp the edges of the dough to help seal the jam filling.
Place the baking tray in the oven and bake for 20 to 25 minutes until the pop tarts are cooked through and lightly golden.
Remove from the oven and allow the pop tarts to cool completely.
If desired, whisk to combine the powdered coconut sugar and water until smooth. Drizzle an equal amount of icing over each cooled pop tart before serving.
Notes
All nutritional data are estimated and based on per serving amounts.
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