Homemade Giant Blueberry Pop Tart (Grain-Free/Dairy-Free)

This giant homemade blueberry pop tart is deliciously tender, filled with blueberry preserves, and topped with a sweet, flavorful blueberry icing.

The Story:

Made without grains or dairy, this is a healthy alternative to the toaster pastry you know and love. Made with minimal ingredients and none of those store bought additives, but still maintains that nostalgic magic. Homemade pop tarts are easily one of my favorite things to bake. They are charmingly imperfect, nostalgic and honestly so much better than store bought. A key component to the appeal of pop tarts is the ease they offer. Making them from scratch, individually, is a lot of work and can take away from the enjoyment and ease of being able to make them on a regular basis. Enter; giant pop tart. No chilling, waiting, measuring or cutting required.

Jump to:

• The Story:
• 🧾 The Ingredients:
• Step By Step Preparation Instructions:
• Recipe FAQ's:
• Additional Homemade Pop Tart Recipe:
• 📖 The Recipe:
• Homemade Giant Blueberry Pop Tart
• The Finished Product:

🧾 The Ingredients:

Here is the list of ingredients that you will need to make this giant homemade blueberry pop tart.

• Almond Flour: A grain-free flour that gives the pop tarts a nice texture, without the use of grains.
• Tapioca Flour: A grain-free flour that allows the pop tart to have a delicate crumb, and also balances out the moisture content of the almond flour.
• Arrowroot Flour: This is flour is very similar to tapioca flour. In all honesty, I had run out of tapioca, so I added some arrowroot flour and it was magic. The dough was a dream to work with!
• Paleo Flour: I know this recipe calls for several different flours, but the mixture of them resulted in such a nice dough! I do have more simplistic flour variations listed on the recipe card, so hopefully you can find one that fits your needs!
• Eggs: Gives structure and richness
• Dairy-Free Butter: For a buttery flavor and texture
• Blueberry Preserves/Jam: The star ingredient here! I love Bonne Maman jelly/fruit spreads. If you have not tried them, YOU NEED TO! So many jelly products out there use corn syrup and/or corn starch, but Bonne Maman has a super clean list of ingredients and just tastes better.
• Coconut Milk: Coconut milk is used for thinning out the frosting.
• Powdered Sugar: Look for an organic powdered sugar, without corn starch. Good and Gather at Target has a great, organic powdered sugar that I always have on hand.

Step By Step Preparation Instructions:

I’ve worked on the process of baking pop tarts to unlock the EASIEST way to make them.

• Step 1: Preheat the oven to 350. First, add the dry ingredients to your food processor and pulse until mixed. Then, add the butter and pulse until the butter breaks down to pea size. Lastly, add the egg and pulse a few times until the dough is starting to come together and hold its shape.
• Step 2: Now, game changer tip: Line a large sheet pan with a sheet of parchment paper, then press the dough into the sheet pan until it reaches the edges and fills the pan completely. This ensures you don’t have to measure, or roll, or try to eyeball the perfect rectangular shape…the sheet pan does that for you. Then, cut a line horizontally down the middle of the dough to divide the dough into 2. This will be your dividing line, creating a top dough and a bottom dough. On one side of the dough, spread the jelly/jam, leaving about a ½ inch border all the way around. Now, using the parchment paper to lift the pop tart, flip the side of the dough without jelly, directly on top of the side with jelly. You kind of have to lift then fold in one swoop to place the top dough into position.
• Step 3: The final step is to now go around with a fork and lightly crimp the edges together for the signature pop tart look, and prick some holes on the top. Place in the oven and bake for 22-25 minutes until lightly golden brown.
• Step 4: My last hack that I have fallen in love with, is to reserve a teaspoon or 2 of the jelly/jam and add it right in to the frosting. It adds beautiful color and enhances the flavor of the pop tart. Add all frosting ingredients together and whisk until smooth. One the pop tart has cooled completely, generously add the frosting.

Recipe FAQ's:

• Is gluten-free and grain-free the same thing? No, they do not have the same meaning. Gluten-free baking often uses flour made up of rice, corn or oat flours, which are all grains. Grain-free flours that are typically used in our baking are almond flour, tapioca flour, arrowroot flour or sometimes potato starch. Some people cannot tolerate grains (I can minimally) so we have to refine our eating even more so than a straight gluten-free diet.
• Can I replace the almond flour and tapioca flour with gluten-free or regular flour? In my experience, no. Grain-free baking takes a lot of trial and error and uses a very specific ratio of flours to liquid and does not translate equally to gluten-free or regular flour.

Additional Homemade Pop Tart Recipe:

• Homemade S'mores Pop Tart

📖 The Recipe:

The Finished Product:

Perfectly imperfect. Charmingly undone and nostalgically delicious! Don’t let the homemade aspect scare you. This really is the EASIEST way to make pop tarts. These guys are like magic little pockets of whimsy. Enjoy!