This Clean Eating Pop-Tarts Recipe is all you need for those sweet cravings that won’t ruin your diet!
Pop-Tarts have been a favorite treat amongst people with ‘sweet tooth’ since time immemorial. Those warm sugary fillings inside a pastry crust that lifts you up when you’re feeling down, I bet it’s hard to beat that. However, it’s easy to feel guilty afterward as this treat isn’t really a treat for our overall health. It’s loaded with sugar and empty calories that will make you feel hungry again shortly after.
This version of Pop-Tarts Recipe, however, doesn’t contain as much sugar, empty calories, additives, preservatives, and chemicals as the ones we buy in stores. As a matter of fact, for only 241 calories per serving, you’ll get 4 grams of protein and 4 grams of fiber that will help you curb your hunger. Of course, it still contains sugar but it’s only 13 grams. Yet, they’re as flavorful and sweet – actually, they’re even better! Thanks to the natural ingredients like strawberries and agave that we used in this recipe. It’s refreshingly good! Happy Eating!
Clean Eating Pop-Tarts
For the Dough:
- 2 3/4 cups gluten-free pastry flour
- 1 teaspoon xanthan gum
- 3/4 teaspoon kosher salt
- 2 teaspoon pure organic vanilla extract
- 1 tablespoon pure agave
- 1/2 cup extra-virgin olive oil
- 1/2 cup unsweetened almond milk
For the Filling:
- 3 tablespoon pure agave
- 2 tablespoon ground gluten-free oatmeal
- 2 tablespoon water
- 1 teaspoon pure organic vanilla extract
- 1 pound frozen strawberries thawed and chopped
For the Glaze:
- Organic honey to taste
- Preheat the oven to 350ºF.
- Combine all the dough ingredients in a large mixing bowl and knead, using your hands, until the dough is firm but pliable. If the mixture is too dry or crumbly, add a teaspoon of almond milk at a time and knead the dough really well before deciding if you need to add another teaspoon. Otherwise, you’ll need to add more flour if the mixture got too sticky.
- Cover with plastic wrap and set aside.
- Meanwhile, combine all the filling ingredients in a separate bowl and whisk them nicely. Set aside.
- Get the dough and divide it into three parts, working on one part at a time, while the remaining parts are covered in plastic. Alternatively, you may choose to refrigerate or freeze the remaining ⅔ of dough for later use.
- Roll out ⅓ of the dough using a rolling pin, until it reaches ⅛ inch thick. Any countertops will do but feel free to roll them on parchment paper for easy clean-up.
- Then, using a paring knife, cut the dough into 2×4-inch rectangles. For ⅓ of the dough, you’re most likely to have 8 rectangles.
- Using a teaspoon, scoop some filling into the center of dough rectangles. Don’t fill all the way to the edges and only fill 4 rectangles out of 8.
- Use the 4 empty rectangles to cover the filled ones. Press down and crimp the edges using a fork to seal the pop tarts. If they leak, just try to seal them the best that you can. After all, that’s what our parchment paper is for.
- Transfer them into a greased sheet pan without parchment paper and cover with plastic wrap while you’re working on the remaining ⅔ of the dough if you’re cooking all of them. Otherwise, don’t cover it with plastic wrap and bake the 4 pop-tarts in the oven for 20 to 30 minutes or until the dough is cooked and golden brown.
- Once done, take it out of the oven and allow to cool slightly.
- Using an offset spatula, remove the pop-tarts from the sheet pan and transfer to a serving plate. Drizzle some honey on top and serve.
- This recipe calls for frozen strawberries since it provides a higher water content than the fresh ones.
- This recipe is refrigerator and freezer-friendly too. However, when it’s time to reheat them, don’t use a toaster and instead, microwave them for roughly 10 seconds to warm up.
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