Taking a crack at a Breakfast Snack, “A busy parent’s perfect pop tart”

5 Aug


It’s funny, the things you miss when you cut wheat from your diet.

Pop tarts were most definitely not a staple in our home before recently, therefore not missed. My youngest daughter is completely allergic to dairy; my oldest can eat anything she desires. It’s important that I add they always have a choice in their food for the most part.

I appreciate that at almost four and six years of age they can appreciate my agenda to eat real food, and not what I like to call “boxed” junk food. Not that it’s bad for you, but one of those indulgences that seem healthy because you bought it all natural, and maybe it was even prepared in an allergen conscious warehouse. You can never be too sure where your food is coming from, so what better way to do that than to render your own dairy and gluten free allergy zone in your kitchen and give it a try,

I present, ‘A busy parent’s perfect pop tart” ( and if you shop at a natural store you most likely have seen brands like Glutino, which I highly recommend in a pinch.) I followed their lead for the taste I wanted, apple cinnamon. the results were delicious, and after the kids had devoured them I even had enough to send into the office with my Husband in the morning. I froze the rest and enjoyed a warm apple pastry I couldn’t believe we created together as a family, adapted from a recipe found at http://simplygluten-free.com/blog/2012/07/gluten-free-dairy-free-pop-tarts-recipe.html


You will need three peeled Royal Gala apples, sliced thinly. Reduce with one splash of apple juice, 1/2 cup brown sugar, 1 1/2 tsp. cinnamon, and one tablespoon gluten-free all-purpose flour (I used Bob’s.) Let simmer.



In a prep bowl mix 2 1/2 cups gluten-free all-purpose flour, 1/4 tsp. kosher salt, 3/4 cups sugar, 1 tsp. pure vanilla extract, 1 egg.


Add to food processor, blend for five pulses, then add 1/2 cup olive oil (in place of the butter). It needs to be mixed until it resembles coarse meal. Add cold drops of water as needed between pulses.


Back to the filling: place filling mix into food processor. Pulse on high for 20-30 seconds. You will now have enough dough and filling to yield 8 pastries. Preheat oven to 350. Roll out the dough to desired thickness, then use the pastry press to make a bottom half, apply a small amount of filling, then top and use the press to crimp them closed.


Don’t forget the parchment paper!


Bake the pastries until they are golden brown, around 20-25 minutes.



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