a hand-made pop-tart-inspired breakfast or dessert. strawberry jam fills a delicate almond flour dough.

Omg. The day is here. Finally. POP TARTS. SUCCESS. You guys, I’ve low-key been working on this recipe for like a year. I’ve had variations written down in different notebooks and cellphone notepads over the months, and I’ve tried several of these variations in my ever-present desire to make some form of breakfast strudel a la pop tart. Clearly, many of those were a failure. But after tweaking and tweaking, I finally figured out the perfect formula for a crust that remains strong and yet is still soft/buttery, and a jam filling that is perfectly sweet (but not too sweet) and also, the perfect amount — because in my many test runs, the one thing you do *not* want is a pop tart that has not-enough jam!!

I was not only relieved af (I was seriously losing motivation to perfect this pop tart recipe at the end, I’m not gunna lie) but I was satisfied af with this final recipe. It seriously hit the spot (!) – I devoured the whole batch (so, five pop tarts) in like two days? Yeah. I mean, possibly not my finest moment but pandemic life ya know?

While there are quite a few steps to complete this pop tart recipe, it’s nothing overtly complicated — I provide pretty detailed instructions, but if you have any other questions about the process don’t hesitate to hit me in the comments or on IG.

homemade strawberry pop tarts (grain free, scd diet)

That being said, I do highlyyyy recommend making your life easier by breaking down the pop tart-making process into two days, if possible. That is to say, I suggest you prepare your dough and your jam filling the day prior to actually making these pop tarts, as it removes a layer of stress as far as preparing everything goes, and equally just makes your life easier when preparing — you want your dough to be freezing cold, and you want your jam to be cold too as it’ll be more congealed and easier to load in your pop tart dough. So that being said, put those portions of the recipe in the fridge/freezer and do the legwork, aka rolling out the dough and preparing the actual pop tarts, the next day.

To make these pop tarts, I created a dough using almond flour and a bit of gelatin. For gelatin, I recommend Great Lakes powder gelatin. You can purchase it on Amazon here if needed. Also worth noting, while I do provide a quick and easy recipe to create your own strawberry jam filling, as I mention in the recipe instructions below– you are by no means limited to strawberry. I’ve made these with a mixture of frozen strawberries and raspberries, for a mixed berry pop tart that is equally delicious! You can also use whatever jam you happen to already have prepared, if you have some in the fridge that’s ready to go — why not — you will need maybe 1 cup of jam or so total if you go that route.

Find the full recipe and instructions below. Please review/drop a comment below if you try making these, or holla at me on Instagram @grainfreee.

A few more recipes if you’re looking for some delicious breakfast ideas:

homemade grain free strawberry pop tarts: ingredients

the dough

2 cups almond flour
3 tbsp honey
3 tbsp of coconut oil, melted
2 eggs [1 egg whole, and 1 egg separated (yolk + white)]
1 tsp pure vanilla extract
1 tsp gelatin (i use Great Lakes)
1/2 tsp baking soda

the filling

2 + 1/2 cups of frozen strawberries (feel free to use any combo of berries you prefer, strawberry-raspberry is also awesome!)
3 tbsp honey
squeeze of fresh lemon juice

the coconut butter icing (optional)

1 + 1/2 tbsp of coconut butter (should be extremely soft/melted)
1 tbsp water or nut milk
1 tbsp honey

homemade grain free strawberry pop tarts: how to

the dough

start by preparing your dough. in a large bowl, mix your dry ingredients, the almond flour, baking soda and gelatin power.
proceed to add in your wet ingredients, coconut oil, vanilla, honey and combine. add the 1 egg + 1 egg yolk and continue to combine well.
once the dough is well-combined wrap it in a parchment paper and freeze until it’s frozen solid – will take a few hours at least. i like to prepare the dough the day before for this reason, also makes it easier to put everything together!

the filling

to prepare your filling, in a saucepan over medium heat, place your berries, honey and lemon juice and begin to stir.
bring the berries to a bubble, and once bubbling, turn down heat to a simmer and simmer for 30 mins or so, mixing every once in a while.
once the jam is ready, remove from heat and allow to cool before using in the pop tarts (place in fridge). the jam is another aspect of the recipe that i highly recommend prepping the day prior, for the simple ease of putting together these pop tarts!

make your pop-tarts

once your dough and jam are both prepared, you can begin putting your pop tarts together! take the frozen dough out of the freezer, and roughly divide it into five balls, which will be used for the five pop tarts we’ll make. place all but one dough ball back in the freezer so they remain cold and firm until you’re ready to use them.
take a piece of parchment paper atop a flat surface (counter or cutting board will do), and place the dough on top of the paper, before adding a second piece of parchment paper to cover the dough. you’ll be rolling out the dough between the two layers in order to facilitate the rolling, as the dough is very sticky!
separate the ball of dough into two of the roughly the same size. roll out one half of the dough so it’s roughly 7 cm x 10 cm – it may be a bit larger or smaller give or take. you can make a rough rectangular shape at first, and cut around with a knife to take off any excess dough, adding the extra dough back and rolling it out again as needed.
place the rectangle on a parchment paper-lined baking tray, and repeat the process with the remaining half of the dough.
add 1 + 1/2 or so tbsp of jam to the middle of the dough that is directly on the parchment paper.
now, with your top half of dough, gently place it atop the jam, pressing down the corners delicately with your fingers. using a fork, wet the prongs slightly (otherwise the fork may stick to the dough and remove it), and sink the prongs into the edges around the pop tart. using a skewer or toothpick, you can also poke six holes, in two roles, and columns of three, on the top of the pop tart.
finally, the last step, is the egg wash. mix the egg white you set aside earlier with a tbsp water, and using a brush, egg wash the top and edges of the pop tart.
now repeat this process with the remaining balls of dough.
once all the pop tarts are prepared and egg washed on the baking sheet, bake in a preheated oven at 340 for 20 minutes. you can serve these immediately or allow to cool completely and store in between layers of parchment paper in the fridge or freezer. if serving immediately, leave in the oven for 5 mins longer or so (keep an eye) to allow it to get a bit more crispy. if you’re storing in the freezer or fridge to re-heat later, i definitely recommend baking in the oven for the best experience — bake it in the oven at 330 or lower for 10 minutes at least when re-heating. i will say you can also eat these cold too!

the coconut butter icing (optional)

for the coconut butter icing, mix all your ingredients together and drizzle or spread directly on the pop tart immediately before serving.

Print Recipe

homemade grain free strawberry pop tarts

Course: Breakfast, Dessert

Servings: 5 pop tarts

Author: rose of grainfreee.com

Ingredients

the dough

2 cups almond flour
3 tbsp honey
3 tbsp coconut oil
2 eggs 1 egg whole, and 1 egg separated (yolk + white)
1 tsp pure vanilla extract
1/2 tsp gelatin
1/2 tsp baking soda

the filling

2 + 1/2 cups frozen strawberries feel free to use any combo of berries you prefer, strawberry- raspberry is also awesome!
3 tbsp honey
squeeze of fresh lemon juice

coconut butter icing (optional)

1 + 1/2 tbsp coconut butter should be extremely soft/melted
1 tbsp water or nut milk
1 tbsp honey

Instructions

the dough

start by preparing your dough. in a large bowl, mix your dry ingredients, the almond flour, baking soda and gelatin power.
proceed to add in your wet ingredients, coconut oil, vanilla, honey and combine. add the 1 egg + 1 egg yolk and continue to combine well.
once the dough is well-combined wrap it in a parchment paper and freeze until it's frozen solid – will take a few hours at least. i like to prepare the dough the day before for this reason, also makes it easier to put everything together!

the filling

to prepare your filling, in a saucepan over medium heat, place your berries, honey and lemon juice and begin to stir.
bring the berries to a bubble, and once bubbling, turn down heat to a simmer and simmer for 30 mins or so, mixing every once in a while.
once the jam is ready, remove from heat and allow to cool before using in the pop tarts (place in fridge). the jam is another aspect of the recipe that i highly recommend prepping the day prior, for the simple ease of putting together these pop tarts!
once your dough and jam are both prepared, you can begin putting your pop tarts together! take the frozen dough out of the freezer, and roughly divide it into five balls, which will be used for the five pop tarts we'll make. place all but one dough ball back in the freezer so they remain cold and firm until you're ready to use them.
take a piece of parchment paper atop a flat surface (counter or cutting board will do), and place the dough on top of the paper, before adding a second piece of parchment paper to cover the dough. you'll be rolling out the dough between the two layers in order to facilitate the rolling, as the dough is very sticky!
separate the ball of dough into two of the roughly the same size. roll out one half of the dough so it's roughly 7 cm x 10 cm – it may be a bit larger or smaller give or take. you can make a rough rectangular shape at first, and cut around with a knife to take off any excess dough, adding the extra dough back and rolling it out again as needed.
place the rectangle on a parchment paper-lined baking tray, and repeat the process with the remaining half of the dough.
add 1 + 1/2 or so tbsp of jam to the middle of the dough that is directly on the parchment paper.
now, with your top half of dough, gently place it atop the jam, pressing down the corners delicately with your fingers. using a fork, wet the prongs slightly (otherwise the fork may stick to the dough and remove it), and sink the prongs into the edges around the pop tart. using a skewer or toothpick, you can also poke six holes on the top of the pop tart. (see photos on my site).
finally, the last step, is the egg wash. mix the egg white you set aside earlier with a tbsp water, and using a brush, egg wash the top and edges of the pop tart.
now repeat this process with the remaining balls of dough.
once all the pop tarts are prepared and egg washed on the baking sheet, bake in a preheated oven at 340 for 20 minutes. you can serve these immediately or allow to cool completely and store in between layers of parchment paper in the fridge or freezer. if serving immediately, leave in the oven for 5 mins longer or so (keep an eye) to allow it to get a bit more crispy. if you're storing in the freezer or fridge to re-heat later, i definitely recommend baking in the oven for the best experience –bake it in the oven at 330 or lower for 10 minutes at least when re-heating. i will say you can also eat these cold too!!