Sunday, September 25, 2022
HomeFoodMini Apple Butter Pop Tarts (Vegan + GF)

Mini Apple Butter Pop Tarts (Vegan + GF)


Subtly candy, just a little toasty, and completely nostalgic are all excellent descriptors for fall and for these mini apple butter pop tarts! Whether or not you grew up consuming pop tarts or not, these vegan and gluten-free treats are certain to steal your coronary heart. 

They’re buttery, flaky, cinnamon-infused, and every thing you need in a fall deal with. Plus, they’re surprisingly straightforward to make and require simply 9 elements. We hope you like them as a lot as we do! Let’s pop to it!

Vegan butter, almond flour, apple butter, sorghum flour, arrowroot starch, maple syrup, cinnamon, brown rice flour, and sugar

Learn how to Make Gluten-Free Pop Tarts

The flaky gluten-free dough for these pop tarts depends on a mixture of gluten-free flours for a steadiness of construction and tenderness: almond flour, brown rice flour, sorghum flour, and arrowroot starch. Sea salt and cinnamon add taste to the dough.

Food processor with cubes of vegan butter over blended flours

You may make the dough in a bowl utilizing a pastry cutter or fork, however our most popular technique makes use of a meals processor. Not solely is it simpler, nevertheless it rapidly breaks up the vegan butter whereas conserving it chilly, which maximizes flakiness!

Apple butter, cinnamon, and maple syrup in a food processor with gluten-free flours and vegan butter

Subsequent we add apple butter and maple syrup to the dough, which supplies moisture and pure sweetness.

Gluten-free vegan pop tart dough in a food processor

Then we roll out the dough and lower it into cute little squares. Beginning to appear like pop tarts, proper!?

Using a knife to cut dough into squares

A dollop of apple butter goes between two squares of dough, after which we crimp and seal the sides with a fork.

Squares of dough topped with apple butter next to mini pop tarts

A last “x” on the highest permits steam to flee throughout baking and prevents cracking.

Mini pop tarts on a baking sheet with x's scored in the centers and edges crimped

Pop them within the oven and prepare as a result of gluten-free pop tarts are actually taking place, associates!

Apples, cinnamon, sugar, and apple butter around a baking sheet of homemade apple pop tarts

We hope you LOVE these apple butter pop tarts! They’re:

Flaky
Buttery
Completely candy
Subtly spiced
Good for fall
& SO nostalgic!

Make a batch for a particular weekend deal with or get pleasure from all week lengthy by reheating in a toaster oven. They’d additionally make a scrumptious and decadent dessert topped with Creamy Vegan Vanilla Ice Cream or Coconut Whipped Cream.

Extra Apple Recipes

When you do this recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Stack of flaky gluten-free apple butter pop tarts

Prep Time 35 minutes

Prepare dinner Time 25 minutes

Complete Time 1 hour

Servings 12 (mini pop tarts)

Course Breakfast, Dessert, Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 1 Week

DOUGH

  • 2/3 cup almond flour (we desire Wellbee’s)
  • 1/2 cup brown rice flour*
  • 1/2 cup sorghum flour* (plus additional for rolling out)
  • 1/2 cup arrowroot starch* (additionally referred to as arrowroot flour)
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup vegan butter, chilly and cubed (we used Miyoko’s)
  • 1/4 cup apple butter (or sub store-bought*)
  • 1-2 Tbsp maple syrup

FILLING

  • 1/2 cup apple butter (or sub store-bought*)
  • 1 Tbsp maple syrup (non-compulsory if apple butter is unsweetened)
  • 1/2 tsp cinnamon (non-compulsory if apple butter has no cinnamon)

TOPPING non-compulsory

  • Cane sugar (natural for vegan-friendly)
  • Preheat oven to 350 levels F (176 C) and line a baking sheet with parchment paper. Put aside. Additionally prep your “rolling” station by inserting a bit of parchment or wax paper on a clear work floor and dusting it generously with sorghum flour.

  • DOUGH: In a meals processor (or mixing bowl) mix the almond flour, brown rice flour, sorghum flour, arrowroot starch, salt, and cinnamon. Pulse (or whisk) to totally mix. Add the vegan butter and pulse (or use a pastry cutter or fork) to mix till crumbly.
  • Add 1/4 cup (60 g) apple butter (modify quantity if altering the default variety of servings) and maple syrup (beginning with the lesser quantity) and pulse till the combination comes collectively right into a moist dough ball and there are not any apparent streaks of flour. If it appears too dry and isn’t holding collectively when pressed between your fingers, add the extra tablespoon of maple syrup.
  • Working rapidly, switch the dough to your floured parchment or wax paper. Mud the highest generously with extra sorghum flour and press right into a thick, even disk. Use a rolling pin to roll the dough out right into a rectangle ~1/8-inch thick and about 10×15 inches, including extra flour as wanted to stop sticking.

  • Use a knife, pizza cutter, or small cookie cutter to chop the dough into 12 even squares (or circles).

  • Switch the dough (nonetheless on the parchment/wax paper) to a baking sheet and pop within the freezer for about 5-8 minutes. This may assist it agency up and grow to be simpler to assemble. If utilizing unsweetened/unspiced apple butter, mix it with the non-compulsory maple syrup and cinnamon and set close by.

  • As soon as agency, start assembling! Utilizing a spatula to choose up each bit, rigorously place one rectangle of dough onto the ready baking sheet and add ~1 tsp of apple butter to the middle of the dough, leaving half an inch of dough on the skin. Then place one other rectangle on high. Repeat this with the remainder of the dough, then use your fingers or a fork to crimp and seal all the sides. Use a paring knife to chop a small X into the middle of every pop tart (to stop cracking) and sprinkle cane sugar on every pop tart (non-compulsory).

  • Bake the pop tarts for 18-22 minutes till the sides are golden and the tops look delicate and pale. Let cool for a minimum of 20 minutes earlier than serving.

  • Let cool absolutely earlier than storing leftover pop tarts frivolously lined at room temperature for 2-3 days, within the fridge for 1 week, or within the freezer for 1 month. Reheat in a 350 F (176 C) oven (or toaster oven) for finest texture.

*When you’d desire to make use of one other gluten-free flour mix, you need to use 1 ½ cups of our DIY Gluten-Free Flour Mix rather than the brown rice flour, sorghum flour, and arrowroot starch. We haven’t examined with store-bought manufacturers, however Bob’s Pink Mill 1-1 Gluten-Free Baking Flour could be probably the most just like our DIY Mix – tell us should you attempt it!
*The closest sub for sorghum flour could be oat flour, however we haven’t examined it on this recipe.
*We examined these with Faucet’n Apple Apple Butter Unfold and it labored completely! If utilizing a store-bought apple butter that’s pre-sweetened with cane sugar, cut back preliminary bake time to fifteen minutes because the pop tarts will bake extra rapidly.
*Diet info is a tough estimate calculated with the lesser quantity of maple syrup and with out non-compulsory elements.

Serving: 1 mini pop tart Energy: 186 Carbohydrates: 22.2 g Protein: 2.2 g Fats: 10.2 g Saturated Fats: 5.6 g Polyunsaturated Fats: 0.9 g Monounsaturated Fats: 2.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 143 mg Potassium: 89 mg Fiber: 2.6 g Sugar: 6.4 g Vitamin A: 5 IU Vitamin C: 0 mg Calcium: 24 mg Iron: 0.5 mg



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