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.
