Gluten Free Dairy Free Homemade Strawberry Pop Tarts

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large bowl combine flour, salt, xantham gum, cinnamon, and sugar.
2. Using your hands, cut in the dairy free butter, then add vanilla and applesauce until dough is crumbly.
3. Gradually add the ice water and combine until it is absorbed, being careful not to over work the dough.
4. Form dough in to a ball and wrap tightly with plastic wrap. Refrigerate for 30 minutes.
5. After refrigerated, roll dough out to 1/4" thickness onto a lightly floured surface.
6. Using a pizza cutter, roll out equal sized rectangles- twice the number of indicated poptarts. You may need to re-roll to cut additional rectangles. **Note - using a ruler will help you to get precise, straight lines
7. Using a pizza cutter, roll out equal sized rectangles- twice the number of indicated poptarts. You may need to re-roll to cut additional rectangles. **Note - using a ruler will help you to get precise, straight lines
8. Place a single layer of rectangle shaped dough pieces on a parchment paper lined baking sheet.
9. Place 2 teaspoons strawberry jam in the center of the each piece, then top with the remaining rectangles of dough.
10. Using a fork, seal the edges of the pop tarts.
11. Bake at 350 for 20 minutes or just until tops start to turn golden brown.
12. Allow pop tarts to cool completely.
13. Meanwhile, combine almond milk and powdered sugar in a small bowl.
14. Evenly spread glaze over the top of cooled pop tarts.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large bowl combine flour, salt, xantham gum, cinnamon, and sugar.
2. Using your hands, cut in the dairy free butter, then add vanilla and applesauce until dough is crumbly.
3. Gradually add the ice water and combine until it is absorbed, being careful not to over work the dough.
4. Form dough in to a ball and wrap tightly with plastic wrap. Refrigerate for 30 minutes.
5. After refrigerated, roll dough out to 1/4" thickness onto a lightly floured surface.
6. Using a pizza cutter, roll out equal sized rectangles- twice the number of indicated poptarts. You may need to re-roll to cut additional rectangles. **Note - using a ruler will help you to get precise, straight lines
7. Place a single layer of rectangle shaped dough pieces on a parchment paper lined baking sheet.
8. Place 2 teaspoons strawberry jam in the center of the each piece, then top with the remaining rectangles of dough.
9. Using a fork, seal the edges of the pop tarts.
10. Bake at 350 for 20 minutes or just until tops start to turn golden brown.
11. Allow pop tarts to cool completely.
12. Meanwhile, combine almond milk and powdered sugar in a small bowl.
13. Evenly spread glaze over the top of cooled pop tarts.
14. Flash freeze.
15. Divide between indicated number of freezer bags, label and freeze..

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Reheat in microwave 30 seconds. Filling will be hot.