Fun & Easy Gluten-Free Pop-Tarts: A Back-to-School Treat with Tonomi’s Cassava Flour
Rated 5.0 stars by 1 users
Servings
8 pop tarts
Prep Time
30 minutes
Cook Time
20 minutes
Back-to-school mornings just got a whole lot sweeter with these homemade gluten-free Pop-Tarts! Made with Tonomi's Cassava Flour, these fun and delicious treats are perfect for kids and parents alike. With a crispy crust and your favorite fruity filling, these Pop-Tarts are not only gluten-free but also easy to make. They’re a great way to kickstart the day, whether enjoyed at home or packed in a lunchbox. Plus, using Tonomi’s Cassava Flour ensures that even those with dietary restrictions won’t miss out on this classic breakfast treat!
Tonomi Superfoods
Ingredients
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2 cups Tonomi’s Cassava Flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cubed
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1/4 cup cold water
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1 large egg, beaten
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1 teaspoon vanilla extract
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1/2 cup fruit jam or preserves (strawberry, blueberry, or your favorite flavor)
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1 cup powdered sugar
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2 tablespoons milk (or dairy-free alternative)
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1/2 teaspoon vanilla extract
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Sprinkles (optional, for fun decoration)
For the Crust:
For the Filling:
For the Glaze:
Directions
In a large mixing bowl, combine Tonomi’s Cassava Flour, xanthan gum, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the cold water, beaten egg, and vanilla extract. Gradually add this mixture to the flour and butter mixture, stirring until a dough forms.
Divide the dough into two equal parts, wrap each in plastic wrap, and chill in the refrigerator for 20 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thick. Cut into rectangles, roughly 3x4 inches in size. Repeat with the second portion of dough.
You should have an equal number of rectangles for the tops and bottoms of the Pop-Tarts.
Place half of the dough rectangles on the prepared baking sheet.
Spoon a tablespoon of fruit jam or preserves onto the center of each rectangle, leaving a small border around the edges.
Place the remaining dough rectangles on top, pressing the edges together with a fork to seal. Poke a few small holes on top of each Pop-Tart to allow steam to escape during baking.
Bake the Pop-Tarts in the preheated oven for 18-20 minutes, or until they turn golden brown around the edges.
Remove from the oven and allow them to cool completely on a wire rack.
While the Pop-Tarts cool, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the cooled Pop-Tarts and, if desired, top with colorful sprinkles.
Recipe Note
Tips:
Prepare and assemble the Pop-Tarts the night before, then bake them fresh in the morning.
Experiment with different fruit jams or even a chocolate hazelnut spread for a fun twist.
These Pop-Tarts can be frozen before baking. Simply pop them into the oven straight from the freezer, adding a few extra minutes to the baking time.
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