Small Creamy fruit spread Pop Tarts (Vegetarian + GF)

Inconspicuously sweet, a little hot, and absolutely nostalgic are ideal descriptors for fall and for these scaled down creamy fruit spread pop tarts! Regardless of whether you grew up eating pop tarts, these vegetarian and sans gluten treats make certain to win your love.

They’re rich, flaky, cinnamon-mixed, and all that you need in a fall treat. Also, they’re shockingly simple to make and require only 9 fixings. We truly want to believe that you love them, however much we do! How about we pop to it!

Step by step instructions to Make Without gluten Pop Tarts
The flaky sans gluten batter for these pop tarts depends on a mix of without gluten flours for an equilibrium between construction and delicacy: almond flour, earthy colored rice flour, sorghum flour, and arrowroot starch. Ocean salt and cinnamon add flavor to the batter.

You can make the batter in a bowl utilizing a baked good shaper or fork, however our favored strategy utilizes a food processor. In addition to the fact that it is more straightforward, it rapidly separates the vegetarian spread while keeping it cold, which amplifies flakiness!

Next we add creamy fruit spread and maple syrup to the batter, which gives dampness and regular pleasantness.

Then we carry out the mixture and cut it into charming little squares. Beginning to seem to be pop tarts, right!?

A bit of creamy fruit spread goes between two squares of batter, and afterward we pleat and seal the edges with a fork.

A last “x” on the top permits steam to evade during baking and forestalls breaking.

We want to believe that you LOVE these creamy fruit spread pop tarts! They’re:

Totally sweet
Quietly flavored
Ideal for fall
& SO nostalgic!


  1. Preheat stove to 350 degrees F (176 C) and line a baking sheet with material paper. Put away. Likewise prep your “rolling” station by putting a piece of material or wax paper on a perfect work surface and tidying it liberally with sorghum flour.
  2. Mixture: In a food processor (or blending bowl) join the almond flour, earthy colored rice flour, sorghum flour, arrowroot starch, salt, and cinnamon. Heartbeat (or race) to join completely.
  3. Add the vegetarian margarine and heartbeat (or utilize a cake shaper or fork) to consolidate until brittle.
  4. Add 1/4 cup (60 g) creamy fruit spread (change sum in the event that modifying the default number of servings) and maple syrup (beginning with the lesser sum) and heartbeat until the combination meets up into a soggy mixture ball and there are no undeniable dashes of flour. In the event that it appears to be excessively dry and isn’t keeping intact when squeezed between your fingers, add the extra tablespoon of maple syrup.
  5. Working rapidly, move the batter to your floured material or wax paper. Dust the top liberally with more sorghum flour and press into a thick, even plate. Utilize a moving pin to carry the mixture out into a square shape ~1/8-inch thick and around 10×15 inches, adding more flour on a case by case basis to forestall staying.
  6. Utilize a blade, pizza shaper, or little cutout to cut the batter into 24 even squares (or circles).
  7. Move the mixture (still on the material/wax paper) to a baking sheet and pop in the cooler for around 5-8 minutes. This will assist it with firm increasing and become more straightforward to collect. If utilizing unsweetened/unspiced creamy fruit spread, consolidate it with the discretionary maple syrup and cinnamon and set close by.