(or you can make regular-sized pop tarts)
1/2 cup plus 3 tbsp spelt flour (Or all-purpose flour, or a mix of the two. Whole-wheat pastry flour will work; it’ll just be less soft, and you’ll need to add a tiny bit more oil. For notes on gluten-free options, seenutrition link below.) (100g)
*tiny* bit over 1/4 tsp salt
1 1/2 tbsp agave or pure maple syrup (or honey, but not for strict vegans) (21g)
3/4 of a packet nunaturals stevia, or omit and add one extra tbsp of the above liquid sweetener
3/4 tsp pure vanilla extract
2 tbsp vegetable or coconut oil (21g)
1 tbsp more oil, or milk of choice (omit if using the extra liquid sweetener in place of the stevia) (15g)
Combine dry ingredients and stir. In a separate bowl, combine all wet ingredients, then mix wet into dry and stir. Pour crumbly dough into a gallon-sized plastic bag and smush into a ball. Still in the bag, roll dough into a very, very thin square. (For step-by-step photos, see nutrition link below.) Chill at least 20 minutes, or your pop tarts will be crispy. Meanwhile, grease a baking pan, and make up whatever filling/s you desire. (I’ve provided a few ideas below, and feel free to make different flavors within the same batch of dough.)
Preheat oven to 350. Cut open the bag and slice the dough into rectangles. If you’ve rolled it thinly enough and use all the dough, you should be able to get 34-38 rectangles. (Cut much bigger rectangles if you want regular-sized pop tarts, as opposed to minis.) Put a little filling—about 3/4 teaspoon—on half the rectangles, then place remaining rectangles on top. Cinch down with a fork or your fingers, and it’s okay if some of the filling comes out. Bake 14-18 minutes, depending on how crispy you want the crust. Once cooled, spread on glaze (recipe at the bottom of this post), and store in a plastic container for soft pop tarts or a glass container for crispy ones.
http://chocolatecoveredkatie.com/2012/10/01/healthy-pop-tarts/
Healthy Pop Tarts: Nutrition Facts
WW Points (new system): 1 point per pop tart
Nutrition information, calculated via caloriecount.com, is based on gram measurements for 18 pop tarts. Each includes two rectangles, 3/4 tsp filling, and the amount of glaze shown in the photos (1g per pop tart). In other words, the above info is for one finished pop tart, not just one rectangle.
I did not have any luck with my gluten-free trials of this recipe. However, I know many of you are more knowledgeable than I am when it comes to gf baking. My challenge to whomever wishes to try: Make a gluten-free version of this recipe and report back. I’ll post any successful recipes, giving credit to the creators, so everyone can benefit.
Update: Readers Kylie and Chloe both had success using Bob’s gluten-free flour mix, and Amanda had success when she made them with SimplySavoryFoods’ all-purpose gf mix, as long as she rolled the dough a bit thicker. To see their comments: click here.
(For easier reading, I modified the dates on their comments so all gluten-free-trial comments will appear in the same place on the post.)
Form a ball inside a gallon-sized bag.
Make rectangles. Re-roll extra dough (shown on left of photo) if desired.
http://chocolatecoveredkatie.com/healthy-pop-tarts-nutrition-facts/
vaporwave
theartofmadeline
origamiaround
turnnoffyourmind
2087
jacobvanloon
dailybridgerton
