Who grew up eating Poptarts? I definitely did and I LOVED them. When I switched to a more nutritious diet, I realized Poptarts were nowhere near whole or nutritious and unfortunately had to remove them from my diet. 🙁 Almost a year later, I was scrolling through Pinterest (you can follow me here) and I saw a bunch of recipes for delicious-looking Poptarts, I suddenly remembered how much I had loved these pastries and how long it’s been since I’ve had one. So of course, I had to make a recipe for it!
These pop tarts taste just like the ones from your childhood and they’re packed with healthy ingredients! The pop tarts that I remember tasted good… but they didn’t have that fresh flavor and the crust felt dry. Since these are baked fresh, it tastes… fresh! You’ll love these pop tarts because the crust has a combination of crisp and soft textures, creating the perfect bite. you’ll love the filling, it’s creamy, cinnamon-ey, and just amazing. I could eat just the filling by itself!
Try New Things!
You may notice that the filling contains dates, I’m not sure if you’re a date-lover or date-hater. Believe it or not, I used to be a date-hater! How did I change that? I tried them in a recipe and I loved it. While I don’t enjoy eating whole dates, I love using them in my recipes. If you’re not currently a date-lover, I recommend you try either this recipe or another recipe containing dates like my pecan cereal or carrot muffins.
I’m telling you, once you try dates in a recipe, you’ll love to bake with them! If you still don’t like them that’s okay but, it’s always good to try foods you don’t like every once in a while because your taste buds change and adapt over time. Who knows? What you think maybe your least favorite food may turn out to be your new favorite food!
The Details:
This recipe is so fun to make! I do have some tips that I learned along the way that will make it a lot easier.
1) Press your dough in a rectangle before refrigerating. Whatever shape your dough is before rolling, it will take on a similar shape to the original in this case, your little rectangle will roll out into a large rectangle.
2) Roll dough between two sheets of parchment. This step saved me a lot of time! When rolling the dough on the counter, it would stick and absorb any flour that I had placed on the counter and rolling pin. I do not recommend rolling the dough between two sheets of wax paper, the dough would roll fine, but would not peel off the paper plus, you can’t bake with wax paper. The dough did not stick to the parchment, and you could bake directly on it, so you don’t even have to move your dough once it’s rolled out. Plus, you don’t have to clean a rolling pin or counter!
3) Keep an eye on the pastry when baking some ovens are hotter than others and, the dough quickly goes from golden to burnt.
Paleo and SCD Cinnamon Poptart
Equipment
- Food Processor orpastry blender
Ingredients
For The Dough:
- 2 Cups Almond Flour
- ½ Cup Coconut Flour
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 3 Large Eggs
- ¼ Cup Maple Syrup
- ¼ Cup Melted Grassfed Butter (Sub coconut oil if dairy-free)
For the Filling:
- ¾ Cup Pecans
- 24 (6 oz) Medjool Dates
- ½ Cup Maple Syrup
- 5 Tsp Cinnamon
For the Frosting:
- ¼ Cup Powdered Monkfruit (You can sub powdered sugar)
- 1 Tbsp Milk of choice
- 1 Tsp Vanilla
- 1 Tsp Cinnamon
TspFor the Frosting (SCD Version):
- ¼ Cup Pastureized Egg Whites
- ½ Cup Maple Syrup
- 1 Tsp Vanilla
Instructions
For the Dough:
- Combine the almond flour, coconut flour, baking soda, and salt in your food processor, blend to combine.
- Add in butter, maple syrup, and eggs, blend until a dough forms, the dough should clump together and not be too sticky, if the dough is too wet, add coconut flour in ¼ cup increments until texture.
- Store dough in the fridge until ready to assemble.
For the Filling:
- Add the pecans to a food processor, blend until coarsely ground.
- Add in Dates and blend until a crumble forms
- Add in the maple syrup and cinnamon, blend until you reach a smooth consistency
Assembly:
- Preheat oven to 350°F
- Seperate dough into two balls
- Roll the first ball into a large rectangle between two pieces of parchment
- Square off the edges for a giant pop-tart OR cut into 4.5 by 3.5 inch rectangles for individual pop-tarts
- Spread the filling in an even layer for a giant pop-tart OR place 2 Tbsp of filling and spread in an even layer for individual pop-tarts
- Repeat steps 2 and 3 with the other dough ball
- Take your rectangle (or rectangles) and press onto the filled rectangle
- Crimp the edges with either a fork or your hands
- Bake at 350°F for 17-20 minutes or until golden brown
- Allow pop-tarts to fully cool before frosting
For the Frosting:
- Combine powdered monkfruit, milk, cinnamon, and vanilla, and mix until a glaze is formed
- You may need to add more milk or powdered sugar until you reach your desired texture
- Pour over pop tarts and enjoy!
For the frosting (SCD version):
- Using an electric mixer, whisk your egg whites until stiff peaks form
- While the mixer is running, add your maple syrup in a steady stream
- Add in your vanilla, and blend until liquidy but fluffy
- Serve immideately on prepared pop tarts
- Enjoy! 🙂
Ooooo these are delicious!!! For the filling and frosting, I added nutmeg as well as the cinnamon and turned out (the literall definition of) PERFECT.