Buttery, flaky, cinnamon-infused mini pop tarts with a sweet apple butter filling! The perfect vegan and gluten-free treat for apple season, with just 9 ingredients required!
Serves 12 60 min 2.2g proteinKid-friendly
VeganGluten freeDairy freeBake
Ingredients
almond flour70 g
brown rice flour80 g
sorghum flour — plus extra for rolling70 g
arrowroot starch60 g
sea salt — ½ tsp3 g
ground cinnamon — 1 tsp2.5 g
vegan butter — cold and cubed115 g
apple butter180 g
maple syrup — 2 tbsp40 ml
cane sugar — 1 tbsp; for sprinkling17 g
Method
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside. Also prep your “rolling” station by placing a piece of parchment or wax paper on a clean work surface and dusting it generously with sorghum flour.
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DOUGH: In a food processor (or mixing bowl) combine the almond flour, brown rice flour, sorghum flour, arrowroot starch, salt, and cinnamon. Pulse (or whisk) to thoroughly combine. Add the vegan butter and pulse (or use a pastry cutter or fork) to combine until crumbly.
Add 1/4 cup (60 g) apple butter (adjust amount if altering the default number of servings) and maple syrup (starting with the lesser amount) and pulse until the mixture comes together into a moist dough ball and there are no obvious streaks of flour. If it seems too dry and isn’t holding together when pressed between your fingers, add the additional tablespoon of maple syrup.
Working quickly, transfer the dough to your floured parchment or wax paper. Dust the top generously with more sorghum flour and press into a thick, even disk. Use a rolling pin to roll the dough out into a rectangle ~1/8-inch thick and about 10x15 inches, adding more flour as needed to prevent sticking.
Use a knife, pizza cutter, or small cookie cutter to cut the dough into 24 even squares (or circles).
Transfer the dough (still on the parchment/wax paper) to a baking sheet and pop in the freezer for about 5-8 minutes. This will help it firm up and become easier to assemble. If using unsweetened/unspiced apple butter, combine it with the optional maple syrup and cinnamon and set nearby.
Once firm, begin assembling! Using a spatula to pick up each piece, carefully place one rectangle of dough onto the prepared baking sheet and add ~1 tsp of apple butter to the center of the dough, leaving half an inch of dough on the outside. Then place another rectangle on top. Repeat this with the rest of the dough, then use your fingers or a fork to crimp and seal all the edges. Use a paring knife to cut a small X into the center of each pop tart (to prevent cracking) and sprinkle cane sugar on each pop tart (optional).
Bake the pop tarts for 18-22 minutes until the edges are golden and the tops look soft and pale. Let cool for at least 20 minutes before serving.
Let cool fully before storing leftover pop tarts lightly covered at room temperature for 2-3 days, in the refrigerator for 1 week, or in the freezer for 1 month. Reheat in a 350 F (176 C) oven (or toaster oven) for best texture.
