This peanut butter and jelly vegan Pop Tarts recipe is kid-friendly, enjoyable to make, and much more enjoyable to eat!
These peanut butter and jelly vegan Pop Tarts are the proper mixture of nostalgic enjoyable and grown-up flavour, wrapped up in a crisp, golden pastry. They’re gluten-free, small-batch, and significantly satisfying with a cup of tea.
Every vegan Pop Tart combines a nutty, barely crumbly buckwheat and almond pastry with a sweet-salty peanut butter filling and a pointy, fruity raspberry chia jam.
They’re baked till simply golden, then cooled and completed with a playful pink icing constructed from yoghurt, maple syrup, and beetroot powder.
These are excellent as a weekend breakfast deal with, a cheeky mid-afternoon snack, or perhaps a artistic dessert. What’s extra, this enjoyable vegan Pop Tarts recipe is ideal for kids who like to prepare dinner.
Serve heat or at room temperature, with a dollop of yoghurt or contemporary berries should you’re feeling fancy.
What makes this recipe nice:
- A nostalgic, child-friendly bake with a complicated twist
- These peanut butter and jelly Pop Tarts are vegan and gluten-free
- Made with healthful components and no refined sugar
- Good for breakfast, snacking or dessert
- Straightforward to adapt together with your favorite nut butter or jam
Easy methods to make this vegan Pop Tarts recipe:
Begin by making your flax egg: stir collectively milled flaxseed and sizzling water, then depart it to thicken for about 10 minutes.
Whilst you wait, preheat the oven and begin to put together the dough. In a big bowl, combine buckwheat flour, floor almonds, baking powder and salt. Add the flax egg, maple syrup, oil, and your favorite plant milk, and convey all of it collectively to kind a dough. Roll it out on a floured floor right into a rectangle round ¼ inch thick, trim the perimeters, then reduce it into 4 even rectangles.
Now, combine peanut butter with a bit extra maple syrup to sweeten, and unfold it over two of the pastry items. High with a beneficiant spoonful of raspberry chia jam, then place the remaining dough rectangles on prime.
Use a fork to crimp the perimeters and seal them shut, and prick the tops to let steam escape. Bake till evenly browned on the edges—round quarter-hour—then allow them to cool fully earlier than icing.
To make the glaze, combine soya yoghurt with maple syrup and a pinch of beetroot powder till easy and pink. Drizzle or unfold it over your cooled Pop Tarts for the ultimate flourish.
Components in peanut butter and jelly Pop Tarts:
Flax egg: a vegan egg substitute constructed from milled flaxseed and water; it helps bind the dough.
Buckwheat flour: naturally gluten-free with a nutty flavour, forming the bottom of the dough.
Floor almonds: add richness, moisture and a barely candy flavour.
Baking powder: offers the dough a little bit of carry and tenderness.
Salt: balances the sweetness and enhances flavour.
Maple syrup: a natural sugar substitute that provides sweetness to each the dough and the filling.
Peanut butter: brings creamy, salty richness to the filling. You may swap it for almond or cashew butter if most well-liked.
Chia jam: do-it-yourself raspberry chia jam works superbly, however any fruit jam will do.
Soya yoghurt & beetroot powder (for icing): the yoghurt types a creamy base, whereas the beetroot offers it a vibrant pink color.
Recipe suggestions:
When making the dough, it might appear crumbly at first. Preserve mixing and gently kneading it collectively till it holds. If wanted, add a tiny splash extra milk.
You may substitute the buckwheat with different gluten-free flours, however outcomes could fluctuate barely.
Retailer baked Pop Tarts in an hermetic container for as much as 3 days, or freeze them earlier than icing for an extended shelf life. Allow them to thaw at room temperature, then prime with icing simply earlier than serving.
To customize this vegan Pop Tarts recipe, strive including a pinch of cinnamon, utilizing completely different nut butters or different flavours of jam, or experimenting with different fillings like Biscoff unfold.
When you appreciated this, you’ll love these scrumptious gluten-free vegan baking recipes
Peanut Butter and Jelly Vegan Pop Tarts
These peanut butter and jelly vegan Pop Tarts are the proper mixture of nostalgic enjoyable and grown-up flavour, wrapped up in a crisp, golden pastry. They’re gluten-free, small-batch, and significantly satisfying with a cup of tea.
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Put together the flax egg by mixing the milled flaxseed with sizzling water, then depart for 10 minutes to set.
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Preheat your oven to 180°C (Gasoline Mark 4, 350°F).
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In a bowl, combine collectively the flour, floor almonds, baking powder and salt.
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Pour within the ready flax egg, 2 tablespoons of the maple syrup, oil and milk and blend till it comes collectively right into a dough.
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Place the dough on a evenly floured floor and roll out right into a rectangle about ¼ inch in thickness.
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Minimize the perimeters off then slice into 4 even rectangles.
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Combine the peanut butter and 1 tablespoon of the maple syrup in a small bowl then unfold a skinny layer onto 2 of the rectangles and prime with the chia jam.
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High with the opposite two items of dough and press the perimeters down utilizing a fork. Poke a number of holes on the highest utilizing a fork.
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Bake for quarter-hour or till the perimeters brown just a little. Go away it to chill fully earlier than you add the icing.
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To make the icing, combine just a little little bit of soya yoghurt with some maple syrup to sweeten and a pinch of beetroot powder to make it pink.
You may substitute the buckwheat with different gluten-free flours, however outcomes could fluctuate barely.
Retailer baked Pop Tarts in an hermetic container for as much as 3 days, or freeze them earlier than icing for an extended shelf life. Allow them to thaw at room temperature, then prime with icing simply earlier than serving.
To customize this vegan Pop Tarts recipe, strive including a pinch of cinnamon, utilizing completely different nut butters or different flavours of jam, or experimenting with different fillings like Biscoff unfold.
Serving: 100gEnergy: 365kcalCarbohydrates: 41gProtein: 12gFats: 15gSaturated Fats: 2.3gSodium: 484mgPotassium: 421mgFiber: 7gSugar: 14gVitamin A: 44IUVitamin C: 5mgCalcium: 209mgIron: 3mg
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