Hey friends! It’s been a super cold month so far. We had a day last week that was -35 up here in New England. I hope everyone is staying warm!
I’ve been super busy with the kiddos so I haven’t posted in a week or so. I’ve really been trying to be more consistent with posting on here. I love it, it’s my passion!
I hope you guys try this recipe out! My kids really love these. We don’t buy traditional poptarts as they are loaded with sugar, preservatives, artificial colors, and have zero nutritional value.
These poptarts are low in sugar, naturally gluten-free, higher in protein, and don’t have any artificial colors at all! Win!
Healthy “Poptarts”
A much healthier alternative to the original. This recipe is low in sugar higher in protein, and free from artificial colors! They're also gluten-free!
Equipment
- Food processor
Ingredients
- 2 cups fine almond meal
- 3/4 cup tapioca flour
- 5 tbsp butter or coconut oil
- 1/2 tsp xanthan gum (holds pastry together)
- 4 tbsp ice cold water or more as needed
- 1/2 cup sugar-free jam (<– brand linked)
For the icing
- 1/2 cup powdered erythritol
- 2 tbsp sugar-free jam use natural
- 2 tbsp coconut milk or more if necessary
- 1/2 tsp vanilla
- 1/2 tsp natural red food coloring if desired
Instructions
- Preheat oven to 350° F
- In a large food processor, combine all ingredients, minus the water to start.
- Once flour and butter is combined, slowly drizzle in ice water until it becomes a dough ball.
- Flour your surface, then remove dough from processor. If dough is too sticky, add a little bit of tapioca flour.
- Place dough in a large baggie, and refrigerate for 1 hour.
- Remove dough from fridge, and roll dough out in between 2 pieces of parchment paper until dough is about 1/4" thick.
- Using a cookie cutter, carefully cut out shapes. If you have extra dough scraps, you can put it together, knead a bit, then use again for more.
- Place dough pieces on a sheet tray lined with parchment paper or a silpat liner.
- Add jam, about 1 tbsp to each tart. Be sure to leave plenty of room around the outside so jam doesn't spill out. Place another piece of cut out dough over top.
- Gently crimp around the edges.
- Brush each pastry with an egg wash or half and half (optional)
- Bake for 10-15 minutes, or until golden brown.
Icing Process
- In a medium bowl, combine all icing ingredients and whisk together. Adjust milk as necessary for the right consistency.
- Once tarts are cooled, pour icing over-top. Then decorate with sprinkles. You can find the sprinkles I used linked below. They are keto and free from artificial colors.
Did you try this? Please snap a photo for me!Tag @thewholesomefoodie or tag #thewholesomefoodie on instagram!
