Subtly candy, a bit of toasty, and completely nostalgic are all good descriptors for fall and for these mini apple butter pop tarts! Whether or not you grew up consuming pop tarts or not, these vegan and gluten-free treats are positive to steal your coronary heart.
They’re buttery, flaky, cinnamon-infused, and all the pieces you need in a fall deal with. Plus, they’re surprisingly straightforward to make and require simply 9 components. We hope you’re keen on them as a lot as we do! Let’s pop to it!
Make Gluten-Free Pop Tarts
The flaky gluten-free dough for these pop tarts depends on a mixture of gluten-free flours for a stability of construction and tenderness: almond flour, brown rice flour, sorghum flour, and arrowroot starch. Sea salt and cinnamon add taste to the dough.
You can also make the dough in a bowl utilizing a pastry cutter or fork, however our most well-liked methodology makes use of a meals processor. Not solely is it simpler, however it rapidly breaks up the vegan butter whereas retaining it chilly, which maximizes flakiness!
Subsequent we add apple butter and maple syrup to the dough, which offers moisture and pure sweetness.
Then we roll out the dough and lower it into cute little squares. Beginning to appear like pop tarts, proper!?
A dollop of apple butter goes between two squares of dough, after which we crimp and seal the sides with a fork.
A closing “x” on the highest permits steam to flee throughout baking and prevents cracking.
Pop them within the oven and prepare as a result of gluten-free pop tarts are actually occurring, pals!
We hope you LOVE these apple butter pop tarts! They’re:
Good for fall
& SO nostalgic!
Make a batch for a particular weekend deal with or take pleasure in all week lengthy by reheating in a toaster oven. They might additionally make a scrumptious and decadent dessert topped with Creamy Vegan Vanilla Ice Cream or Coconut Whipped Cream.
Extra Apple Recipes
If you happen to do that recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 12 (mini pop tarts)
- 2/3 cup almond flour (we choose Wellbee’s)
- 1/2 cup brown rice flour*
- 1/2 cup sorghum flour* (plus further for rolling out)
- 1/2 cup arrowroot starch* (additionally known as arrowroot flour)
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 cup vegan butter, chilly and cubed (we used Miyoko’s)
- 1/4 cup apple butter (or sub store-bought*)
- 1-2 Tbsp maple syrup
- 1/2 cup apple butter (or sub store-bought*)
- 1 Tbsp maple syrup (non-obligatory if apple butter is unsweetened)
- 1/2 tsp cinnamon (non-obligatory if apple butter has no cinnamon)
- Cane sugar (natural for vegan-friendly)
Preheat oven to 350 levels F (176 C) and line a baking sheet with parchment paper. Put aside. Additionally prep your “rolling” station by inserting a chunk of parchment or wax paper on a clear work floor and dusting it generously with sorghum flour.
DOUGH: In a meals processor (or mixing bowl) mix the almond flour, brown rice flour, sorghum flour, arrowroot starch, salt, and cinnamon. Pulse (or whisk) to completely mix. Add the vegan butter and pulse (or use a pastry cutter or fork) to mix till crumbly.
Add 1/4 cup (60 g) apple butter (regulate quantity if altering the default variety of servings) and maple syrup (beginning with the lesser quantity) and pulse till the combination comes collectively right into a moist dough ball and there are not any apparent streaks of flour. If it appears too dry and isn’t holding collectively when pressed between your fingers, add the extra tablespoon of maple syrup.
Working rapidly, switch the dough to your floured parchment or wax paper. Mud the highest generously with extra sorghum flour and press right into a thick, even disk. Use a rolling pin to roll the dough out right into a rectangle ~1/8-inch thick and about 10×15 inches, including extra flour as wanted to forestall sticking.
Use a knife, pizza cutter, or small cookie cutter to chop the dough into 12 even squares (or circles).
Switch the dough (nonetheless on the parchment/wax paper) to a baking sheet and pop within the freezer for about 5-8 minutes. This may assist it agency up and develop into simpler to assemble. If utilizing unsweetened/unspiced apple butter, mix it with the non-obligatory maple syrup and cinnamon and set close by.
As soon as agency, start assembling! Utilizing a spatula to choose up every bit, rigorously place one rectangle of dough onto the ready baking sheet and add ~1 tsp of apple butter to the middle of the dough, leaving half an inch of dough on the surface. Then place one other rectangle on high. Repeat this with the remainder of the dough, then use your fingers or a fork to crimp and seal all the sides. Use a paring knife to chop a small X into the middle of every pop tart (to forestall cracking) and sprinkle cane sugar on every pop tart (non-obligatory).
Bake the pop tarts for 18-22 minutes till the sides are golden and the tops look smooth and pale. Let cool for a minimum of 20 minutes earlier than serving.
Let cool absolutely earlier than storing leftover pop tarts flippantly lined at room temperature for 2-3 days, within the fridge for 1 week, or within the freezer for 1 month. Reheat in a 350 F (176 C) oven (or toaster oven) for finest texture.
*The closest sub for sorghum flour can be oat flour, however we haven’t examined it on this recipe.
*We examined these with Faucet’n Apple Apple Butter Unfold and it labored completely! If utilizing a store-bought apple butter that’s pre-sweetened with cane sugar, scale back preliminary bake time to fifteen minutes because the pop tarts will bake extra rapidly.
*Diet data is a tough estimate calculated with the lesser quantity of maple syrup and with out non-obligatory components.
Serving: 1 mini pop tart Energy: 186 Carbohydrates: 22.2 g Protein: 2.2 g Fats: 10.2 g Saturated Fats: 5.6 g Polyunsaturated Fats: 0.9 g Monounsaturated Fats: 2.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 143 mg Potassium: 89 mg Fiber: 2.6 g Sugar: 6.4 g Vitamin A: 5 IU Vitamin C: 0 mg Calcium: 24 mg Iron: 0.5 mg