Homemade Mixed Berry Pop Tarts (GF, VG, SF)
Want to make a healthier version of your childhood favourite snack. These homemade mixed berry pop tarts are the perfect quick and easy recipe to satisfy that craving. Gluten free, sugar free and vegan. Which means everyone can enjoy them.
Your favourite childhood treat just got even better. These homemade mixed berry pop tarts have a delicious golden crust, stuffed with a naturally sweet mixed berry filling and topped with a fruit swirled yoghurt.
What Was Your Favourite Pop Tart Flavour?
To be honest pop tarts aren’t as popular in the UK as they are in US. We only have a few different flavours.
How boring, I know. The UK never gets all the weird and wonderful flavours that the US gets.
Anyhow, pop tarts weren’t a staple in my household and were more an occasional treat.
Nevertheless, I still loved them and they were a great convenient and tasty after school snack.
Which is why I wanted to re create them but only healthier and suitable for people with dietary requirements like myself.
How This Pie Crust is Different From the Original.
Firstly, it’s gluten free.
Secondly it’s dairy free/ vegan.
Regardless of the above these pop tarts are as delicious as the original. Since they use a gluten free flour blend you need to add xantham gum to help the pastry stick together and make it easy to handle. The xantham replaces what the gluten what do in regular flour. If your gluten free flour blend already contains xantham gum then you can omit it.
For these pop tarts I choose to use a mix of frozen berries. Which I then added to a small sauce pot with a little water and some chia seeds to help thicken the final jam. I boiled the fruit until the frozen fruit was soft and the liquid had reduced down.
The best thing about making your own pop tarts is the endless filling options.
Here’s Some Options to Consider:
- Blueberry lemon
- Cinnamon roll
- Brown sugar
- Peanut butter and jelly
The list is endless, so get creative and have fun.
Decorating the Top of the Pop Tarts.
Just like with the fillings, what you choose for the top of the pop tarts is up to you.
Since I wanted to keep them sugar free. I choose a plain soy yoghurt with a swirl of the mixed berry jam I used for the filling.
Not only did this look beautiful on top but tasted great too.
Here’s Some Options For Toppings:
- Icing sugar
- Cinnamon sugar
- Melted coconut butter
- Nut butter
- Chocolate spread
Of course you could leave them unfrosted.
How to Store and Refresh These Pop Tarts.
The finish pop tarts can be stored in the fridge in an airtight container. If your using yoghurt as a topping then i suggest storing them unfrosted. Then topping them when you are ready to eat them. This allows you the option to toast them before eating them.Then either eaten cold or popped under the grill or toaster oven to reheat and toast the outside.
I don’t advise you put the pop tarts in a conventional toaster as the any topping will run off and into the toaster.
For longer storage place don’t add any toppings to your pop tarts and then wrap your pop tarts in greaseproof or wax paper and place into a freezer bags or silicone zip seal bags. Then freezer for up to 2 months.
GF plain flour
Dairy free butter
Frozen berry mix
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A quick and easy nostalgic treat that is healthier than the original. Easily customisable to suit everyone’s needs. These make great snacks for kids and adults.
Homemade Mixed Berry Pop Tarts (GF, VG, SF)
Want to make a healthier version of your childhood favourite snack. These homemade mixed berry pop tarts are the perfect quick and easy recipe to satisfy that craving. Gluten free, sugar free and vegan which means everyone can enjoy them.
- 220 grams GF plain flour
- 100 grams Dairy free butter
- 4 tbsp Granulated sugar i used Natvia
- 2 tbsp water
- 2 tsp Xantham gum
- 320 grams Frozen mixed berries
- 1/3 cup water
- 2 tbsp Chia seeds
- 100 grams Soy yoghurt
- 2 tbsp Jam filling
Add the frozen berries, water, chia seeds to a small saucepot. Simmer on a medium high heat for 5 minutes until the berries have soften.
Once the berries haven soften use a fork or a potato masher to mash the berries down to create a puree. Leave the jam to cool while you make the pastry,
Add all the dry ingredients to a medium sized mixing bowl and stir to combine.
Add the cubed butter to the dry ingredients and rub between your fingertips to create a breadcrumb consistency.
Create a well in the centre of the dry mixture and add a tbsp of water at a time. Stir to combine until it forms a ball of dough.
Lightly flour your work surface and roll out the dough to create a large rectangle. Cut out 8 rectangles to create 4 pop tarts.
Dock 4 of the pastry rectangles that will become the top of the pop tarts.
Using the cooled jam add 2 tsp to the 4 bottom pastry rectangles, Spread the jam in the centre leaving a border. To allow you to press to halves together. Reserve 2 tbsp of jam for the top.
Once you have added all the jam to the rectangles place the top halve on top and using a fork press down the edges to crimp them close and stop any jam from spilling out.
Place the pop tarts on a greaseproof lined baking tray and bake at 180c for 14-16 minutes until the pastry has turned a light golden brown colour.
Remove from oven and leave to cool for 5 minutes on the baking tray then move to a wire rack to cool completely.
If you want to toast your pop tarts now what be a good time since then it wont matter what toppings you use.
Spread the yoghurt in the centre of the pop tarts and dot some of the leftover jam filling. Use a toothpick to swirl the jam through the yoghurt.
Store the finish pop tarts in the fridge for up to a week. If you want to freeze them then don't add the toppings and wrap them in greaseproof paper or wax paper then place them into a freezer bag and freeze for up to 2 months.