Homemade Nostalgic Cinnamon Coconut Sugar Pop Tart (VG +GF)
2-3 servings
Servings 2 servings
Calories 300kcal
Ingredients
- for the dough: 1/2 cup gluten-free flour blend 2 tbsp almond flour 2 tbsp vegan butter, chilled (using miyoko's oat milk butter) 2 tbsp maple syrup 1 tbsp unsweetened dairy-free milk (as needed) for the filling: 2 tbsp coconut sugar 1/2 tsp cinnamon 1/2 tsp gluten-free flour 1/2 tbsp vegan butter, melted 1/4 tsp vanilla extract for the glaze: 1 tbsp dairy-free cream cheese 1 tsp maple syrup 1/4 tsp cinnamon 1/4 tsp vanilla extract
Instructions
- make the dough: in a food processor, combine the gluten-free flour, almond flour, and chilled vegan butter. pulse until crumbly. add the maple syrup and 1 tbsp dairy-free milk (if needed) and pulse until the dough comes together.
- prepare the filling: in a small bowl, mix the coconut sugar, cinnamon, gluten-free flour, extract and melted vegan butter until combined.
- assemble the pop tart: preheat your oven to 350°f (175°c). roll out the chilled dough between two pieces of parchment paper to about a 1/8-inch thick rectangle.
- place the rectangle on a parchment-lined baking sheet and spoon the filling evenly onto it, leaving a small border around the edges. top with the remaining rectangle and seal the edges with a fork.
- bake: bake for about 18 minutes, or until lightly golden. let it cool completely before glazing.
- make the glaze: mix the dairy-free cream cheese, maple syrup, cinnamon, and vanilla extract in a small bowl until smooth. drizzle over the cooled pop tart and let the glaze set before serving.