This is my low-carb, gluten, grain & dairy-free take on a classic favourite!
This is my #laushealthylifeapproved version of a childhood favourite! I am so happy with how these turned out! They are absolutely delicious & so much better for you than the pre-packaged ones you find in the stores!
I used a little bit of maple syrup to sweeten these but you could also use Lakanto for an even lower sugar/carb version (or your preferred sweetener of choice)!
I do want to mention that this dough is a little more difficult to work with compared to a traditional dough. I filmed a video tutorial to help you visualize the steps I explain below. You can find this video on my Instagram page!
The number of servings for this recipe will vary slightly depending on how much you roll out the dough & how big you make your pop-tarts. I was able to get 5. Feel free to double the recipe if you want to have more on hand!
With all that being said, let’s get into the recipe! Please leave me any questions at all in the comments so I can help you nail this recipe!
- 1 cup Almond flour
- 1/4 cup Coconut Flour
- 1/4 cup Coconut oil or butter
- 1 Egg
- 1/2 tsp Vanilla extract
- 1/2 cup pumpkin puree
- 1-3 tbsp maple syrup (or Lakanto linked above)
- 1/4-1/2 tsp pumpkin pie spice
- 1/4-1/2 tsp Cinnamon
- 1/4 tsp Vanilla extract
- 1/4 cup Milk of choice I used unsweetened cashew
- 1/8 tsp Vanilla extract
- 1/2 cup Powdered Lakanto or powdered sweetener of choice
- 1/4 tsp Cinnamon
- 1/4 tsp pumpkin pie spice
- 1 egg, beaten
- Preheat the oven to 350 degrees F.
- In a mixing bowl add the coconut oil (or butter) with the almond & coconut flour. Mix with a spatula or your fingers until a crumble is formed & the flours are well incorporated with the coconut oil.
- Add the egg & vanilla & form into a dough.
- Set aside for 5-10 minutes so the flours can absorb some of the liquid. You can make the filling during this time (see below).
- Using two sheets of parchment paper (one on the top & one on the bottom), roll out the dough into a thin layer (the thickness you want each layer of your pop-tart to be). I used a rolling pin for this step & it was much more effective than just my hands, you could also use a water bottle or something similar that you have on hand for this.
- With a knife cut your rolled out dough into squares (the size you want your pop-tarts to be). *Note: you will have to repeat this step with the leftover dough pieces until it is all used up.
- Carefully, using a flipping spatula, lift one square at a time onto a parchment paper-lined baking tray (I used the top sheet of parchment paper from when I rolled out my dough).
- Add 1-2 tbsp of filling on top of each square.
- Again, carefully lift the top square onto the filled pop-tart (with the flipping spatula) & gently place on top of the filling, pressing in the sides from the top & bottom pieces of dough into each other. I used a fork to gently press along the edges as well. *Note: you may have to fix the dough as you go if it breaks. Just carefully push it back into place so the cracks are no longer there.
- Brush with the egg wash.
- Bake in the oven at 350 degrees F for about 18-20 minutes until the edges are slightly golden brown.
- Remove from the oven & let cool.
- I topped mine with the glaze recipe, but you can also top with melted coconut butter, almond butter or whatever you desire!
- In a small bowl add the ingredients for the filling & mix together. You can taste as you go until you reach your desired sweetener/spice preference.
- For the glaze, simply mix all the ingredients together in a small bowl until well incorporated & there are no lumps.
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