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.
Tried this recipe?Let us know how it was!