Gluten Free Dairy Free Homemade Strawberry Poptarts
GFDF Homemade Strawberry Poptarts
Lisa @ Onceamonthmeals.com
- 1.5 cups gluten free all purpose flour
- 0.5 teaspoons salt
- 0.5 teaspoons xantham gum
- 0.5 teaspoons cinnamon
- 3 Tablespoons sugar
- 8 Tablespoons dairy free butter
- 0.5 teaspoons vanilla (ensure gluten free)
- 3 Tablespoons applesauce
- 4 Tablespoons ice water
- 0.5 cups strawberry jam
- 2 Tablespoons almond milk
- 0.5 cups powdered sugar
In a large bowl combine flour, salt, xantham gum, cinnamon, and sugar. Using your hands, cut in the dairy free butter, then add vanilla and applesauce until dough is crumbly. Gradually add the ice water and combine until it is absorbed, being careful not to over work the dough. Form dough into a ball and wrap tightly with plastic wrap. Refrigerate for 30 minutes. After refrigerated, roll dough out to 1/4″ thickness onto a lightly floured surface. Using a pizza cutter, roll out sixteen equal sized rectangles. You may need to re-roll to cut additional rectangles (using a ruler will help you to get precise, straight lines). Place a single layer of rectangle shaped dough pieces on a parchment paper lined baking sheet. Place 2 teaspoons strawberry jam in the center of the each piece, then top with the remaining rectangles of dough. Using a fork, seal the edges of the pop tarts. Bake 350 for 20 minutes or just until tops start to turn golden brown. Allow pop tarts to cool completely. Meanwhile, combine almond milk and powdered sugar in a small bowl. Evenly spread glaze over the top of cooled pop tarts.
Prepare per above directions then flash freeze. Divide among freezer bags, label and freeze. TO SERVE: Thaw. Reheat in microwave 30 seconds. Filling will be hot.
Servings: 4 (2 per serving)
**conversion chart image provided by Erik Spiekermann
This post contains affiliate links.