• Erin Messmer

Strawberry Paleo Poptarts

This recipe is 100% GLUTEN FREE, GRAIN FREE, DAIRY FREE, & REFINED SUGAR FREE.

Miss feeling like a kid on a weekend morning watching cartoons? This recipe is perfect for those of us that relished getting to have sugar bombs for breakfast but without the nasty ingredients you can't pronounce. This recipe is 100% Paleo and gluten, grain, dairy, and refined sugar free but I promise that anyone who sinks their teeth into these poptarts won't even care.

  • Tips: Make sure your coconut oil or ghee is solid and a little colder than room temperature. This will help the dough keep the best texture and consistency when rolling it out.

  • You can use almost ANY berry or similar texture fruit for the filling, so play around! Blueberries, cherries, peaches...give them a try. If you're pressed for time you can also try your favorite jam for the filling and swap out the glaze for a premade frosting. I haven't tried this with frozen fruit, so I recommend using fresh.

  • If your countertops are smooth, secure your parchment paper with some painters tape so it doesn't slip when you roll out your dough.

For this recipe the you will need: Food processor, blender, rolling pin, wax paper or parchment paper, pizza cutter or large knife. Watch the IGTV video here!


INGREDIENTS:

For the Filling

12 oz fresh strawberries or fresh fruit of choice

1/4 cup maple syrup

2 Tbsps tapioca flour or tapioca starch (they're the same thing)


For the Dough

1 1/4 cup of almond flour

1 cup of tapioca flour or tapioca starch

Sprinkle of salt

3-4 Tbsps solid coconut oil or ghee* be careful not to overwork the dough so the oil/ghee starts to liquefy. It will make your dough messy.

1 egg

1-2 Tbsps maple syrup (2 for sweeter dough)


For the Glaze

1/4 cup of coconut sugar (or more to taste)

1 tsp tapioca flour or tapioca starch

At least 2 Tbsps leftover filling


LET'S GET COOKING!

Make the filling first

  1. Add berries/fruit and maple syrup to a pot over medium heat, stirring occasionally until the berries start to reduce, about 2-3 minutes.

  2. While stirring, sprinkle in tapioca flour and stir until filling thickens.

  3. Remove from heat to cool. Remove any clumps of tapioca from the mixture


While filling cools, preheat your oven to 350 degrees and make your dough

  1. In your food processor, combine almond, flour, tapioca flour, and your sprinkle of salt. Pulse to combine.

  2. Add your solid coconut oil or the and mix on low until the consistency resembles sand.

  3. Crack in egg and maple syrup. Mix until a dough forms.


Line your baking sheet with parchment paper, as well as your work surface. If you are dealing with a smooth countertop, use some painters tape to secure your parchment paper so it doesn't slip when you roll out your dough.


Now on to the dough

  1. Turn your dough out onto your parchment paper and roll into a rectangle about 1/4 inch thick. You want the dough to be thick enough to hold up when you transfer it to your baking sheet without tearing. You want to have 8 rectangles that are about the same size (one for the base and one for the top of the tart). I used a pizza cutter to cut my rectangles, but a large knife works well. Dimensions of a traditional poptart are about 5 in by 3 in but you can make yours a little bigger with this amount of dough.

  2. Transfer 4 of your rectangles to your baking sheet

  3. Grab your cooled filling and spoon 1-2 Tbsps into the center of each, being careful of the edges. This step can get messy, so don't worry!

  4. Layer the last 4 rectangles on top of your filled base and crimp the edges all the way around with a fork. You're ready to pop them in the oven!

  5. Bake at 350 for 15-20 minutes or until edges are golden brown. Remove and cool.


Let's glaze

  1. Using your blender, mix coconut sugar and tapioca flour together until it resembles powder (think powdered sugar). This may take a while but it is important for the glaze to not be lumpy.

  2. In a pot on the stove, add your leftover filling and powder together. If the filling is too thick, add water until the desired pourable consistency is reached. You aren't cooking the glaze, just making sure it's combined enough to pour over tarts.

Pour glaze over cooled tarts and allow to cool completely before enjoying!



I hope you loved this recipe! Let me know what berries or fruit you used and what you thought about this recipe. As always, follow me on Instagram @foodieandthebeets and at @erin_allday for more tips on social media marketing, culinary marketing, yummy foodspo, and so much more!


#paleodessert #paleopoptarts #grainfree #glutenfree #paleorecipes #paleofood

 

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