Cherry Almond Flour Pop-Tarts

Vegan, gluten-free, and oil-free pop-tarts made with a crispy almond flour crust and a tart cherry butter filling. Perfect for a fun weekend breakfast!

Do you guys use Facebook?

For years now Instagram has been my main space to post and engage, but lately I’ve been hopping on Facebook, just to see what I’m missing.

Anyway, I logged on this morning and was immediately aware that it was the first day back to school in my county.

Tons of first day photos filled my feed: lots of kids, parents, dogs, backpacks, and celebratory breakfasts.

While I’m not going back to school, I couldn’t think of a better way to do it than with Cherry Almond Flour Pop-Tarts.

These vegan, gluten-free, oil-free, and refined-sugar free pop-tarts are perfect for a nutritious breakfast, snack, or dessert.

What’s your best pop-tart memory?

I used to buy them warm from the school cafeteria before my 9th grade Geometry class.

(So) many times I rushed into class minutes after the bell, tardy for the tarts.

I always attempted to make those two pop-tarts last the whole 90 minutes, but typically nothing remained after we got into the Pythagorean theorem.

Honestly, I haven’t eaten many pop-tarts since.

Well, the last pop-tarts I had were at Dan’s apartment back when we had just started dating.

I shuffled through his cabinets early one morning, looking for something to eat on the way to college classes.

My hands happened upon a box of plain strawberry poptarts that I pulled forward from the back of the cabinets shelves.

I grabbed one of the silver sleeves and ate them cold on the way to campus, planning  restock of his cabinets.

(In hindsight, I probably should have checked the expiration date on those, back when I tell Dan this story he swears he doesn’t remember ever having pop-tarts on hand at home. )

So here we are nearly a decade later and I’m thinking maybe it’s a good time to bring pop-tarts back.

When I set out to make these pop-tarts, I wasn’t sure if it would be possible to make them vegan, gluten-free, and oil-free

The pop-tart crust is so easy you won’t believe that it will work.

All you need is:

• superfine almond flour 
• almond or cashew butter
• ice cold water
• coconut sugar

Unreal, right?

I adapted several recipes I found for vegan pop-tarts using vegan butter and whole wheat flour.

In my version, almond butter replaces the butter and almond flour replaces the wheat.

The trick to getting the perfect batter is to add ice water in small increments so you ensure the dough is pliable but not too wet.

Roll out the dough in a large rectangle on a well-floured surface.

I like to place my dough on a large level surface between two sheets of parchment paper to ensure zero sticking  or tearing.

You might have to work your dough for a few minutes to get it into a rectangle you can work with.

While these pop-tarts are meant to be rustic and home-made looking, it is desirable that your squares are relatively congruent here (I think the pop-tarts are bringing back my geometry skills, guys!),

When you superimpose the squares to make the final pop-tart sandwich you want the shapes to line up as much as possible!

For the filling I used a jar of Eden Foods Organic Tart Cherry Butter.

This organic cherry butter contains only pure kettle cooked pitted cherries with no added water or sugar!

It’s thick and tangy, making it a wonderfully jammy spread for filling these pop-tarts with.

If the cherry butter is too tart for you, try using some of my other favorite Eden Fruit Spread, like their apple butter, cherry apple butter, and grape butter.

You can also sub your favorite fruit jam or fruit compote in its place.

Spread a heaping Tablespoon on each rectangular pop-tart halve, careful to leave room around the edges for sealing.

Ok, here’s the hardest part.

Once you have the cherry butter filling smeared on six of the pop-tarts, we have to seal the deal.

I highly recommend using a well-floured spatula to transfer thesquares from the counter to the baking sheet to prevent tearing.

They’re temperamental little polygons.

Carefully place the second halves on top and gently smush down the sides with a fork to seal.

I like to wet my fork often between indentations to prevent sticking.

Poke a few holes on top and….you’re done!

The bake time will vary based on what nut butter and jam you used.

I recommend watching the pop-tarts closely after the 20 minutes mark.

Pop-tarts are done when they’re golden brown on the top and sides.

Promise you won’t try to pick them up the second they come out of the oven!

This is because the tarts will appear underdone at first touch.

Allow them to cool 10-15 minutes before handling and serving so they have time to harden.

These Cherry Almond Flour Pop-Tarts are perfect for a weekend breakfast, healthy dessert, or sweet snack.

I love them because they’re made with whole foods packed with protein, fiber, and healthy fats.

The recipe below makes six pop-tarts, but you can halve or double the recipe to make more or less.

Pop-tarts will keep in the fridge for up to one week and in the freezer for long term storage.

I like to serve mine slightly warm by reheating for several seconds in the microwave.

If you don’t have almond butter on hand, any nut or seed butter will work in its place.

For sweeter pop-tarts, try mixing in a touch of maple syrup with the fruit spread.

Enjoy!

If you start your day off with these Cherry Almond Flour Pop-Tarts, let me know! I’d love to hear what you think of them.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Want more baked breakfast? You’ll love my Blueberry Maple Baked Breakfast Bars, PB&J Baked Breakfast Bars, and Raspberry Oat Crumble Bars.

If you love this post and want more, go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Cherry Almond Flour Pop-Tarts

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Flora & Vino
• Total Time: 50 minutes
• Yield: 6 pop-tarts
• Diet: Vegan

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Description

Vegan, gluten-free, and oil-free pop-tarts made with a crispy almond flour crust and a tart cherry butter filling. Perfect for a fun weekend breakfast!

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Ingredients

• 2 cups superfine almond flour 
• 2/3 cup almond or cashew butter
• 2–5 TBSP ice cold water
• 1 TBSP coconut sugar (or sub maple syrup)
• 1 jar Eden Foods Organic Tart Cherry Butter (or sub your favorite refined sugar-free fruit spread)

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. To prepare crust, add almond flour and coconut sugar to a large bowl, then cut in the nut butter with a fork or pastry cutter until well combined.
3. Using a tablespoon, drizzle cold water over the mixture and mix everything with a spoon until it starts to form a dough. Add cold water in Tablespoon increments, starting with 2-3 and adding up to 4. The batter should be moist enough to form into a ball with your hands, but not too sticky. Add more almond flour if it gets too wet.
4. Place the ball onto a floured parchment paper lined surface and flatten into a uniform rectangle with your hands, using a rolling pin to assist. Add another sheet of parchment paper on top of the dough before rolling to reduce sticking and cracking.
5. Carefully cut the dough into 12 equal squares (measure if you need to– the more equal the better!) and carefully transfer them to the baking sheet.
6. Place 1 heaping Tablespoon of cherry butter onto 6 of the squares, leaving a generous 1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with a second dough square and then seal edges with a fork by pressing indents around the perimeter of each pop-tart.
7. Poke a few holes in the top of each and bake for 15-20 minutes or until golden brown on the top and edges.
8. Remove from the oven and allow pop-tarts to cool for 10-15 minutes before serving.
9. Store leftover pop-tarts in the refrigerator for 5 days and freeze for longterm storage. Reheat in the microwave before serving.

Notes

Recipe adapted from Minimalist Baker

• Prep Time: 25 mins
• Cook Time: 25 mins
• Category: Dessert, Breakfast, Snack
• Method: Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free, Refined Sugar-Free

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!