Homemade, gluten-free Pop Tarts!
March 19th, 2011 § 5 Comments
Freshly baked. Homemade. Warm from the oven. I love these phrases which suggest so much for the senses: a delicate crumb, a scent that hints of buttery warmth. Whether it be the crackled tops of a muffin or the moist sponge of a barely set chocolate cake, when it comes to homemade, a match cannot be found.
I was not a great lover of Pop Tarts from the shops, but then I came across an old post at a favourite blog, honey+jam, where Hannah had made her own. From then on I was set on making some gluten-free. The biscuit-like tart makes the tell-tale soft break of biting into a Pop Tart. Yet the inside absorbs just enough of the sweet filling to turn slightly moist. And there’s that freshly baked, -you barely want to let them cool-, scent to complete these. I patiently waited for little sis to get home from school before we and Mum shared the batch over cups of tea. And they’re definitely a new favourite-thanks Hannah!
Combining almond and millet flours has set me on a smooth baking path: almond flour means dense baked goods, whereas millet is light and loves to absorb moisture-so they make a perfect balance.
I’m also excited to be joining in my first blogging baking carnival. This post is part of Kelly at The Spunky Coconut’s ‘Spunky Holiday: Easter‘ recipe round-up. I think a chocolate-filled, gluten-free Pop Tart would be an ideal Easter morning breakfast treat. Thanks, Kelly, for hosting this event!
Gluten-free Pop Tarts
Inspired by Hannah at honey+jam.
Ingredients list
For the dough
- 1 cup (4 oz) almond flour
- 1/2 cup (2.5 oz) millet flour
- 2 tablespoons grapeseed oil
- 1 egg
- *an additional sweetener for the dough is optional: we found they didn’t need any
- *optional idea: cocoa to turn them chocolate flavoured inside and out!
Fillings & topping
- Fillings can be anything you like: I loved raspberry jam, little sis and Mum loved chocolate.
- Topping: either brush with a beaten egg, or a little milk and maple syrup. From there, you could sprinkle some cinnamon, or crushed chocolate. Endless possibilities.
Method
- In a large bowl, use a whisk or fork to combine the almond flour and millet flour
- In a small bowl, beat the egg and add the grapeseed oil
- Pour the wet ingredients into the dry and mix until a dough forms-you may want to use your hands to bring all the ingredients together
- Roll the dough into a ball. Place it on a piece of parchment/baking paper. Place another piece of parchment/baking paper over the top. Roll flat with a rolling pin, until about 1/2-cm thick. ~make sure it’s not too thin, or the Tarts may break
To make your Pop Tarts:
- Preheat oven to 180°C/350°F.
- Use a knife or pizza-cutter to make squares from the dough.
- Place any filling you like onto half of the squares. Wet the edges of the squares (this helps the dough stick). Put the other squares on top of the filled ones. Close them by pressing with a wet fork. Tips~if you find the dough breaking, it means it is too thin. Take it back into a ball and re-roll thicker. ~If the room is hot, put the dough in the freezer for 10 minutes to make it easier to handle.
- Brush the top with either an egg, or a dash of milk and maple syrup
- Place in the oven for around 15 minutes, until starting to brown
Enjoy warm from the oven. *be careful! just like the store-bought kind, the insides get very hot.
~KateAlice.
The nuttella filling was a real surprise. This recipe worked really well Kate.
YUM! Cannot wait to try these for breakfast tomorrow morning!
mmmmmm I can’t get over how amazing these look! Kate, you are so creative and talented. I CANNOT WAIT TO TRY THESE <3 <3 <3
Would these be good frozen?
Hi there. I haven’t tried to freeze these so I’m not sure sorry. I think it would be fine though.