Vegan gluten free cherry pop tarts

Course Dessert, Snack, sweets

Keyword dessert, gluten free, nut free, snack, sweets, vegan

Servings 7 pop tarts

Ingredients

Dough

90 g buckwheat flour
90 g rice flour *
50 g potato flour
60 g (vegan) butter room temperature
60 g sugar **
6 Tbsp plant milk ***
1 Tsp vanilla extract optional

Glaze (optional)

2 Tbsp plant milk ***
1/2 Tbsp maple syrup ****

Filling

1 batch 5 ingredient cherry jam *****

Frosting

80g reserved cherry jam
1 Tbsp plant milk ***
1 Tbsp creamy (plant) yoghurt
1/2 Tbsp (vegan) butter ******

Instructions

Pop tart base

Prepare 2 baking trays by lining them with a piece of baking paper and preheat the oven to 200C. We will only need one tray for baking though.
Add the flours and sugar to a mixing bowl. Finely cute the butter and crumble the pieces into the bowl.
Add the plant milk and vanilla extract and mix everything with your hands until it forms a unit dough that you can shape into a ball. The dough might not seem to come together at first, so keep kneading! Only when the butter and plant milk is well incorporated into the dough and it is still too dry and crumbly, add a tablespoon more of the milk.
Roll out the dough into a rectangular shape, around 0,3 cm thick. It works best if you do this between two pieces of baking paper to make sure the dough doesn't stick onto the pastry roller.
Cut out 14 squares, in the size of about 4x6 cm. You will have to roll out the dough again inbetween. carefully divide the squares between the lined baking trays. Once you are finished an all of the dough is used up.
Before continuing with the filling for the pop tarts, set aside 80g of the jam. We will need it later for the frosting.
Add around 2 good Tsp of the jam onto the middle of 7 of the square. Spread it out, leaving around 0,5 cm space to the edges. Place another rectangle on top of each jam coated square.
Seal off the edges using a fork. Press the top of the fork around 0,5 cm far into the edges. You can also create a pattern of little holes in the top of the pop tarts by slightly poking tooth picks into the top.
If using the glaze, mix all the ingredients together and brush on top of each pop tart. Reduce the heat of the oven to 180C. Bake the pop tarts for around 10 minutes until the tops are golden. Remove from the oven and let cool completely.

Frosting

Gently warm the butter (or cacao/ coconut butter) until it has melted completely.
Combine it with the rest of the ingredients for the frosting. Then divide the mixture between the pop tarts and spread all over the tops. decorate each frosted pop tart with a generous amount of sprinkles. And then, ENJOY!

Storage

You can store the frosted pop tarts in an airtight container in the fridge for up to 2 days. Should it take you longer to eat them, just put them in the freezer. I would recommend you freeze them on a try first before sticking them up in an airtight container with pieces of baking paper between each pop tart layer.

Notes

*White rice or brown rice flour should both work fine.

**You can use any kind of granulated sweetener you want like regular white sugar, brown sugar (a fine version, not the ones with the large granules!) or coconut sugar. Just keep in mind that the different kind of sugars might add a slightly different flavor.

***You can use whatever plant milk you have on hand. However, I wouldn't recommend full fat coconut milk.

****Instead of maple syrup, opt for some other thinner liquid sweetener, like brown rice syrup. You could also use honey if you aren't 100% vegan.

*****Of course I can only recommend to use my recipe for the cherry jam. But of course, in case you are short on time, just go for a store bought cherry jam variety!

******You can also use coconut butter or vegan butter instead for the frosting.