The classic pastry from your childhood just got an adult upgrade.
Photo: Kelly Radinsky
Classic pop-tarts might be filled with mystery ingredients and more sugar than you want to know about, but this recipe for Paleo adult-friendly pop-tarts proves you can enjoy this nostalgic treat without all that processed junk.
These Very Berry Paleo Pop-Tarts from Sadie Radinsky of Goodies Against the Grain (with collaboration from Heather Resler of Cook It Up Paleo) are actually surprisingly good for you. Somehow she was able to create a fruit-filled pastry that's free of grains and added sugars—and yes, it still tastes good.
Some crucial ingredient swaps include naturally red/pink strawberries for fake food dyes and maple syrup for refined sugar. It's safe to say this 90s snack got a major upgrade. You can also swap butter for coconut oil. (BTW, here are just a few ways to cook with coconut oil.)
One bite in and you'll be back to high school where pop-tarts were the go-to snack for after-school and sleepovers. This difference is that this time, your mom isn't around to remind you not to ruin your appetite before dinner.
Very Berry Paleo Pop-Tarts
Prep time: 30 Minutes; Total time: 50 Minutes
- 1 cup cassava flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup cold butter or coconut oil (solid, not melted), cubed
- 1 egg, whisked
- 1/3 cup cold water
- 2 tablespoons maple syrup
- 2 egg whites, whisked until very frothy
- 1/2 cup finely diced strawberries
- 1 teaspoon maple syrup
- 1 teaspoon arrowroot starch
- 3 tablespoons room-temperature coconut cream (the thick, white cream from top of a refrigerated coconut milk)
- 1 teaspoon maple syrup
- 2 tablespoons freeze-dried strawberries or raspberries
- Preheat oven to 375°F. Make the filling: Mix together strawberries, syrup, and arrowroot in a small bowl. Set aside.
- In a mixing bowl, stir together cassava flour, salt, and baking soda. Cut in coconut oil until mixture resembles coarse crumbs.
- Add egg, water, and maple syrup. Stir just enough until dough comes together, then form dough into a ball.
- Roll dough out on surface sprinkled with cassava flour to form a 12"×12" rectangle. (Use a ruler to measure and cut off excess dough.)
- Cut dough into twelve 3"×4" rectangles, and ensure they aren't sticking to counter. Brush tops of all the rectangles with beaten egg white.
- On half of the rectangles, place heaping tablespoon of filling in the center. Top with leftover dough rectangles, egg white side down against the fruit filling, then close edges all the way around with a fork.
- Brush tops with beaten egg white. Cut 3 small vents on top of each pop-tart using a knife. For neat-looking pastries, cut off any excess dough around edges.
- Carefully transfer pop-tarts to greased baking sheet. Bake for 15 to 20 minutes, or until golden brown.
- Meanwhile, mix together frosting ingredients in a small bowl. Remove pop-tarts, and let cool for 10 minutes, then spoon on frosting, and enjoy.