Gluten-Free, Dairy-Free, Serves 12
For the Pastry:
- 2 cups gluten-free all-purpose flour
- 1/2 cup coconut oil, solid
- 1/4 cup cold water
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
For the Frosting:
- 1 cup powdered sugar
- 2 tablespoons dairy-free milk
- 1/2 teaspoon vanilla extract
In a mixing bowl, combine the gluten-free all-purpose flour and salt. Cut in the solid coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add cold water and pure maple syrup to the mixture. Mix until the dough comes together. If needed, add a bit more water to achieve the right consistency. Divide the dough into two equal portions, shape each portion into a flat rectangle, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. Mix the brown sugar and ground cinnamon in a small bowl until well combined.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out one portion of the chilled dough on a lightly floured surface into a rectangle about 1/8 inch thick. Cut the dough into rectangular pieces, about 4×3 inches each. Place a small amount of the brown sugar filling onto the center of half of the rectangular pieces. Place the remaining rectangular pieces of dough over the ones with the filling. Press the edges to seal the pop-tarts, then use a fork to create a decorative edge. Place the pop-tarts on the prepared baking sheet and bake in the oven for about 15-18 minutes or until golden brown. Allow the pop-tarts to cool on the baking sheet before transferring them to a wire rack.
Whisk together the powdered sugar, dairy-free milk, and vanilla extract in a bowl until you have a smooth frosting. Once the pop-tarts have cooled, spread the frosting over each top. Allow the frosting to set before serving. Enjoy these delightful and healthier Frosted Brown Sugar Pop-Tarts as a nostalgic treat that’s dairy-free and gluten-free!