Snack

Gluten Free Blueberry Pop Tarts is for Dessert, Snack.

Gluten Free Blueberry Pop Tarts takes 20 minutes to prepare.

Gluten Free Blueberry Pop Tarts takes 12 minutes to cook.

Gluten Free Blueberry Pop Tarts makes 8 servings.

The ingredients for Gluten Free Blueberry Pop Tarts are:

Ingredients
Shell:
1 C Blanched Almond Flour, Honeyville Brand
? C Arrowroot Flour
? Tsp. Sea Salt
2 Tbsp. Whole Psyllium Husks (or 1 tsp. xanthan gum)
4 Tbsp Cold Earth Balance Butter cut into small pieces (Refined Coconut oil will work, but it?s a bit harder to roll out ? I prefer the butter)
1 Large Egg
1 Tbsp. Honey
? Tsp. Gluten Free Vanilla
Filling:
? C Jam of Choice, I used blueberry
? Tbsp. Arrowroot or cornstarch
? Tbsp. Cold Water
1 Large Egg (to brush on the dough before adding the filling)

Here is how you make Gluten Free Blueberry Pop Tarts:

In a food processor mix together the almond flour, arrowroot, psyllium husks, and salt. Give a good whirl or two until the flours are nicely mixed. If you don?t have a food processor, mix the flours with a whisk, then cut in the butter with a pastry cutter or 2 forks.Add the butter, then process until the flour looks like sand with tiny pebbles in it.Now, add the egg, vanilla, and honey. Then, process until the dough form a ball.Divide the dough in half and form each half into a 3 x 5 inch rectangle and wrap in plastic wrap. Place in the refrigerator at least 30 minutes but up to 2 days. You can also place the dough in the freezer and then allow to sit at room temperature about 30 minutes or until thawed before working with it.While the dough is resting in the fridge place the jam in a small saucepan and bring to a boil. Mix the water and arrowroot together and add the jam stirring constantly. Stir until thickened, about 1 minute, and set aside.Liberally sprinkle some arrowroot or tapioca on a clean working surface. Then, remove one of the wrapped pieces of dough from the fridge and roll out with a floured rolling pin to ⅛ in thick (try to only use the arrowroot as needed when rolling out, if you add too much it will make the dough dry). It may break apart some but just use your hand to piece it back together. Your palm will also work to help roll it out : ) Cut out a 9 x 5 inch rectangle and set aside the outer pieces. Then, cut rectangle into thirds. You will end up with 3 3 x 5 inch rectangles (the bottom half of your pop tarts!)Carefully transfer the rectangles with a metal spatula to a parchment lined baking sheet. Beet an egg in a small bowl then brush the pop tarts with the egg. This will act like a glue for the filling and the top piece of the shell.Spread 1 Tbsp. of filling onto the dough leaving ? inch of the outside edge bare.Pull the other half of the dough out of the fridge and roll out the same as you did the 1st half. You should end up with 3 3 x 5 inch rectangles.Now, place the second piece of dough on top of the first and use your fingers to seal the edges. Try not to make the edges too thin or they will burn.Press the tines of a fork all the way around the pop tart and prick the top so the steam can escape and they don?t puff up. Preheat oven to 350 degrees and place the pop tarts back into fridge (uncovered) while the oven pre-heatsBake pop tarts for 10 ? 12 minutes, or until they?re a nice golden brown. Place pan on cooling rack to slightly cool before serving. Trim off any burned edges and eat while they?re still warm. MMMmm?.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user K-PO110.

The nutritional information for Gluten Free Blueberry Pop Tarts is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 203.5

• Total Fat: 13.4 g
• Cholesterol: 38.8 mg
• Sodium: 12.5 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 3.4 g
• Protein: 4.0 g

The dietary needs meet for Gluten Free Blueberry Pop Tarts is Gluten Free