These mini apple butter pop-tarts are the perfect fall treat. They’re sweet and a little toasty. These gluten-free and vegan pop tarts will steal your heart, whether you grew up with them or not.
These are buttery, flaky, and cinnamon-infused. They’re the perfect fall treat. They’re also surprisingly simple to make, requiring only nine ingredients. We hope you enjoy them as much as we do! Let’s get to it!
How to Make Gluten-Free Pop Tarts
Flaky Gluten-Free Dough is used to make these pop tarts. It relies on a mixture of gluten-free grains for structure and tenderness. These include almond flour, brown rice flour, sorghum flour, and arrowroot starch. The dough is flavored with cinnamon and sea salt.
The dough can be made in a bowl with a pastry knife or fork. However, our preferred method is to use a Food Processor. It is not only easier but also breaks down the vegan butter quickly while maintaining its cold temperature, maximizing flakiness.
Ingredients
DOUGH
- We prefer Wellbee’s almond flour.
- 1 cup brown rice flour
- *Add extra flour for rolling out.
- 1 1/2 cups arrowroot starch*
- Half a teaspoon of sea salt
- Half a teaspoon cinnamon
- We used Miyoko’s.
- 14 cup Apple Butter (or substitute store-bought*).
- Maple syrup – 1-2 tbsp
Filling
- 1 cup apple Butter
- 1 tbsp of maple syrup ( optional if the apple butter is not sweetened)
- If apple butter does not contain Cinnamon, add 1/2 tsp of Cinnamon (optional)
Toppling optional
- Cane sugar (organic and vegan-friendly).
Instructions
- Preheat the oven to 350 degrees F. (176 C). Line a baking tray with parchment paper. Set aside. Prepare your “rolling station” by placing parchment or waxed paper on a clean surface and dusting it with sorghum.
- DOUGH: In a food process (or mixing dish), combine the almond, brown rice, sorghum, arrowroot, Cinnamon, salt, and arrowroot starch. To unite, pulse (or whisk). Add the vegan butter, and pulse until crumbly (or use a fork or pastry cutter).
- Add 1/4 cup (60g) Apple Butter and maple syrup. (Start with the smaller amount.) Pulse until the mixture forms a dough ball. Add the extra tablespoon of maple sugar if it feels too dry or doesn’t hold together when you press your fingers against it.
- Transfer the dough quickly to parchment or waxed paper that has been floured. Dust the top with a generous amount of sorghum and flatten it into a thick disk. Roll the dough into a 10×15-inch rectangle that is 1/8 inch thick. Add more flour if necessary to prevent it from sticking.
- Cut the dough into 24 squares or circles using a small cookie cutter, a pizza cutter, if you have one, or whichever tool is most convenient.
- Transfer the dough, still on parchment/wax paper, to a baking tray and place in the freezer. This should take 5-8 minutes. It will become more firm and easier to assemble. If you are using apple butter that is unsweetened/unspiced, mix it with optional maple syrup and Cinnamon and keep it nearby.
- Assemble the dough once it is firm. Use a spatula for each piece and carefully place a rectangle of dough on a baking sheet. Add 1 tsp apple butter in the middle of the dough. Place another rectangle on top. Use your fingers or fork to seal the edges. Repeat with the remaining dough. Use a paring blade to make a small X in the middle of each pop-tart (to prevent it from cracking). Sprinkle cane sugar over each pop-tart (optional).
- Pop tarts should be baked for 18-22 mins until golden brown, and the tops are soft and pale. Allow pop tarts to cool for 20 minutes at least before serving.
- Store leftover pop tarts at room temperature, covered, for 2-3 days. You can also store them in the fridge for a week or the freezer for a month. For the best texture, reheat in a toaster or 350 F oven.
