There are so many delicious seasonal fruits and veggies that are ripe during these summer months, so we decided to make Homemade Pop-Tarts with the beloved Georgia Peach! One of the things we love doing is recreating old favorites and making them healthier and that’s exactly what we did here with these Homemade Pop-Tarts. Yep, we will admit to eating our share of pop tarts way back in the day but not any longer. That doesn’t mean we can’t enjoy something like them though, we just needed to make a few adjustments.
One of the biggest changes in this recipe is not only are these Pop-Tarts gluten-free, but they are also grain-free as well. If you’ve ever been told you have IBS or a Leaky Gut, then chances are you were told to remove gluten from your diet for a few weeks and see how you felt. Sharon did this and felt much better, but later on, she realized that she was simply replacing gluten with a lot of other starchy grains like corn and rice. And while she did feel better without the gluten, she felt much better without all the grains.
Interested in more about Leaky Gut? Read “10 Signs You May Have A Leaky Gut and How I Healed Mine” by clicking HERE.
Alright, enough of that – let’s talk Homemade Peach and Ginger Poptarts! This recipe does have a few steps but you can easily make the dough and jam one day and then roll it out and bake it the next. And truth be told, you can use any thick jelly or jam. We chose to use peaches because they are sooo good right now, but it’s all up to your tastebuds.
Peaches are full of good nutrients like Beta Carotene (which our body turns into Vitamin A) and Vitamins C and E. The carbohydrates peaches contain are mainly sugar, but if you look at the jam recipe, you will see if your peaches are ripe, you won’t need to add any more. Plus when you use the whole fruit rather than juice it, you get the benefit of the fiber the fruit contains, so your body will absorb the sugar more slowly.
These would be the perfect breakfast to help take the sting out of a Monday morning! Be sure to use the #sageandcelery or tag us @sageandcelery when you make these on Instagram, Facebook, Twitter or Pin on Pinterest this and make it later.
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Homemade Peach and Ginger Pop-Tarts, Gluten-Free and Grain-Free
- Yield: 4 Pop-Tarts 1x
Description
These homemade Peach and Ginger pop-tarts will bring you back to your childhood, but only better because they are gluten-free and grain-free. Made with homemade Peach, Ginger and Chia Seed Jam – they are absolutely delicious!
Ingredients
For the crust:
1 1/2 cups of almond flour
3/4 cup potato starch
2 Tablespoons coconut sugar
1 teaspoon cinnamon
1 teaspoon xanthan gum
1/2 teaspoon Himalayan salt
1/2 cup grass-fed butter
3–5 Tablespoons cold water
1 egg beaten (for the dough)
another egg beaten for the egg wash – to be used just before it goes in the oven
Filling:
1/2 cup Homemade Peach, Ginger, and Chia Seed Jam
Icing:
2 cups powder sugar*
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3–4 Tablespoons non-dairy milk
Instructions
1.) Preheat your oven to 375°. Make sure your Peach and Ginger Jam is made and has cooled off.
2.) In a larger bowl, add the almond flour, potato startch, xanthan gum, cinnamon, coconut sugar, salt and whisk to remove any clumps.
3.) Incorporate butter into flour mixture with a pastry blender (can also use a fork) until there are little pieces of butter cut into the flour.
4.) Add the beaten egg and start with 3 tablespoons of the cold water. You can stir it together or use your hands (which is really the easiest way), you want to make sure you the dough comes together so if it’s too dry, add some more of the cold water but start really small – like a teaspoon at a time. You can always add more but you can’t take it away.
5.) Once the dough is formed into a disk, wrap it with plastic wrap and put in the refrigerator for an hour to firm up.
6.) Roll out the dough between two sheets of parchment paper. You want to make sure you roll it pretty thinly between 1/8-1/4 of an inch thick.
7.) Cut out 8 even rectangles and using a spatula, move them to a cookie sheet lined with parchment paper or a Silpat**. Spoon about 2 tablespoons of the peach jam into the middle of each bottom crust. Be sure to leave an edge around the pop tart that doesn’t have jam on it. Carefully place the top crust over the bottom crust and crimp to close and seal so that the jam doesn’t leak out.
8.) With a fork, poke holes on the top of the tart and brush the top with a little egg wash (optional but it helps the tart brown a nice color) and bake for 18-20 minutes.
9.) While the pop-tarts are baking, grab a small bowl and whisk the powdered sugar and cinnamon together, then add the vanilla extract and milk – stir until you have a smooth icing. You want it to be in between spreadable and pourable – so if it’s too thick, gradually add more milk, start with 1/2 teaspoon at a time because again you can always add more milk but cannot take it away.
10.) Remove the pop-tarts from the oven and using a spatula, move the pop-tarts to cool on a rack. Once they have started to cool to the touch, pour, drizzle or spread the icing on top. Sprinkle cinnamon over each one and ENJOY!!
Notes
*If you are grain-free, be sure to check the ingredients. Powdered sugar is usually made with corn starch and you will want to find one that is made with tapioca starch, which comes from the Cassava root.
**A Silpat is a reusable non-stick liner for cookie sheets, there are other brands out there but Silpat is our favorite. Made in France, it is very durable and easy to clean.
