Gluten Free Wild Berry Pop Tarts
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These Gluten Free Wild Berry Pop Tarts are THE grown up version of your favorite childhood pop tart!
They’re gluten free, paleo friendly, have a dairy free option, and have a boost of protein!
And yes they taste EVEN BETTER than store bought!
Why You’ll Love These Gluten Free Wild Berry Pop Tarts
- They’re gluten free, refined sugar free, & made with much cleaner ingredients than you’d find in store bought pop tarts
- The dough is pretty easy to work with
- You can use a vegan butter stick to keep these dairy free
- They are totally customizable with other berry fillings, or other flavors, too! Scroll down to see the various other Pop Tart flavors I’ve made!
Key Ingredients
- Almond flour – grain free flour that makes these nice and dense, and gluten free!
- Tapioca Flour– because almond flour is denser, it does not absorb as much moisture as other flours. The tapioca helps balance the almond butter for the perfect soft dough that it isn’t too dry & crumbly either
- French vanilla protein powder – Acts as a flour while adding a boost of protein! I used Just Ingredients brand, which is clean ingredient and 3rd party tested for heavy metals. My code colleenF10 saves you sitewide
- Collagen – dissolves pretty much instantly so it’s very easy to add into a warm homemade jam! Adds a boost of protein while providing benefits to the gut, skin, and hair, too! I also love Just Ingredients brand collagen.
- Blueberries & Blackberries – the staple flavor here! Feel free to use strawberries, cherries, or raspberries!
- Powdered Monkfruit Sweetener– I used Lakanto brand here. When mixed with just a little bit of liquid it creates a perfect glaze for your pop tarts (also works great for sugar cookies!). Feel free to use powdered sugar in place of the powdered sugar substitute
Ingredients
- 3/4 cup Almond Flour
- 3/4 cup Tapioca Starch
- 1/4 cup Vanilla Protein Powder
- 1 Tbsp Coconut Sugar
- 1/2 cup Butter, Unsalted, Vegan butter stick should work too
- 1 whole Egg
- 1 1/4 cup frozen blueberries & blackberries
- 2 Tbsp Water
- 2 Tbsp Chia Seeds
- 2 Tbsp Collagen (optional)
- 2 Tbsp Blueberry Juice (from slightly thawed frozen berries)
- 3/4 cup Powdered Monkfruit Sweetener
Process
- Process together flours, sugar, and butter until crumbled. Then add egg and process again until doughy
- Wrap that dough in plastic wrap in a disc shape and refrigerate at least 30 min
- Make your jam by warming 1 cup berries and water on stove top until easily muddled (set other 1/4 aside for frosting). Add chia seeds and stir. Remove from heat and stir in collagen. Set aside / refrigerate until ready to use
- Lay out parchment paper, sprinkle with tapioca flour, place dough down, another piece of parchment paper on top and roll out into a rectangle
- Use a pizza cutter to remove edges so it’s straight and cut into 10 rectangles
- Move that parchment paper to a baking sheet
- Dollop chia jam into the center of 5 pop tarts
- Place remaining 5 dough squares over top, seal edges with a fork, and poke a few holes on the top to allow steam to release while cooking
- Bake at 350 for 20 min
- Cool completely
- Muddle remaining berries over a fine mesh strainer getting out just the juice
- Stir that with powdered sugar until frosting like- add more juice or even splash of milk if it’s too thick
- Spread overtop pop tarts and enjoy!
- For the blue I simply mixed a small amount of powdered sugar, blue spirulina powder, and milk together and piped it overtop for that iconic look
Variations for Dietary Preferences
- Can omit protein powder in the dough and increase both almond and tapioca flour to 1 cup each can omit the collagen in the jam can use any berries in the same quantities
- Dairy free – use a vegan butter stick in place of the butter
- I do not recommend using a different type of flour here. I have tried homemade pop tarts with gluten free 1:1 flour and with cassava flour and they were very dry in my opinion. The almond flour dough keeps these nice and dense!
If you make these Gluten Free Wild Berry Pop Tarts I’d love to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 3/4 cup Almond Flour
- 3/4 cup Tapioca Starch
- 1/4 cup Vanilla Protein Powder
- 1 Tbsp Coconut Sugar
- 1/2 cup Butter Unsalted, Vegan butter stick should work too
- 1 whole Egg
- 1 cup Raspberries Organic
- 2 Tbsp Water
- 2 Tbsp Chia Seeds
- 2 Tbsp Collagen
Frosting
- 2 Tbsp Blueberry Juice*
- 3/4 cup Powdered Monkfruit Sweetener
Other Frosting Option
- 5 tbsp coconut butter
- 2 tbsp pure maple syrup
- 2 tbsp blueberry juice
Instructions
- Process together flours, sugar, and butter until crumbled. Then add egg and process again until doughy
- Wrap that dough in plastic wrap in a disc shape and refrigerate at least 30 min
- Make your jam by warming 1 cup berries and water on stove top until easily muddled (set other 1/4 aside for frosting). Add chia seeds and stir. Remove from heat and stir in collagen. Set aside / refrigerate until ready to use
- Lay out parchment paper, sprinkle with tapioca flour, place dough down, another piece of parchment paper on top and roll out into a rectangle
- Use a pizza cutter to remove edges so it’s straight and cut into 10 rectangles
- Move that parchment paper to a baking sheet
- Dollop chia jam into the center of 5 pop tarts
- Place remaining 5 dough squares over top, seal edges with a fork, and poke a few holes on the top to allow steam to release while cooking
- Bake at 350 for 20 min
- Cool completely
- Muddle remaining berries over a fine mesh strainer getting out just the juice
- Stir that with powdered sugar until frosting like- add more juice or even splash of milk if it’s too thick
- Spread overtop pop tarts and enjoy!
- For the blue I simply mixed a small amount of powdered sugar, blue spirulina powder, and milk together and piped it overtop for that iconic look
Video
Notes
Can omit protein powder in the dough and increase both almond and tapioca flour to 1 cup each can omit the collagen in the jam can use any berries in the same quantities.