Description
A delicious and easy-to-make Gluten Free Blueberry Pop Tarts recipe featuring a tender almond and tapioca flour crust filled with a sweet blueberry chia jam, topped with a simple vanilla glaze. Perfect for a gluten-free breakfast or snack that’s naturally sweetened and vegan adaptable.
Ingredients
For the Filling
- 1 cup frozen blueberries (fresh will work too)
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
For the Crust
- 2 cups almond flour
- 1 cup tapioca flour, plus extra for rolling out the dough
- 4 – 5 tablespoons ice water
- 4 – 5 tablespoons solid coconut oil
- 2 tablespoons maple syrup
- 1 egg for egg wash (optional, substitute melted coconut oil or vegan butter for vegan version)
For the Icing
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon reserved blueberry jam filling
Instructions
- Prepare the Blueberry Filling: Preheat the oven to 350°F. In a pot over medium-low heat, combine blueberries, lemon juice, and maple syrup. Heat until it simmers, about 5-10 minutes. Once blueberries are soft, mash them with a fork or spatula, then stir in chia seeds. Remove from heat and allow to cool.
- Make the Dough: In a food processor or stand mixer bowl, pulse almond flour and tapioca flour until combined. Add coconut oil, ice water, and maple syrup. Pulse until a sticky dough forms. If dough is too dry, add an extra tablespoon of water; if too wet, add tapioca flour. Press dough together with a spatula to form a ball.
- Roll and Cut Dough: Divide dough in half. On parchment paper dusted with tapioca flour, roll out each half to about ¼ inch thickness. Cut into six 3×5 inch rectangles per half.
- Assemble the Pop Tarts: Place six rectangles on parchment spaced 2 inches apart. Spoon 2-3 tablespoons of blueberry filling onto each, leaving edges clear. Top with remaining six dough rectangles. Seal edges by pressing with a fork. Optionally, brush tops with egg wash or melted coconut oil and sprinkle coarse sugar.
- Bake: Bake in preheated oven for 12-14 minutes, or until edges are golden brown. Remove and cool completely.
- Prepare the Icing: Mix powdered sugar, almond milk, vanilla, and reserved blueberry jam until smooth and lump-free.
- Glaze and Serve: Drizzle icing over cooled pop tarts and enjoy!
Notes
- You can substitute fresh blueberries for frozen if preferred.
- If vegan, skip the egg wash and use melted coconut oil or vegan butter to brush tops before baking.
- The dough is sticky and won’t form a traditional ball easily; handle gently and use a spatula to press it together.
- Use extra tapioca flour for dusting when rolling out dough to prevent sticking.
- Store pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
