Growing up, I loved pop-tarts. Especially the s’mores ones. In elementary school I would trade anything and everything for some of those delicious pastries.

Flash forward to my adult (and vegan) years, I can’t remember the last time I had a pop-tart! Making a homemade version has always been something I wanted to try, but just never got around to, until now. While scrolling on Pinterest (as I so often do), I came across a recipe for Healthy Homemade Blueberry Pop-Tarts from The Fit Peach’s blog. Not only was this recipe lower in sugar and vegan, but it was also gluten free! So I decided I’d give it a try.

Here’s what I thought about the recipe:

  • the method to create the pastry is interesting because usually when incorporating a solid oil into a dry mixture, you would cut the fat into the flour using a fork or pastry cutter, but this author used an electric mixer
  • what’s even more interesting is that the author suggests adding in more oil rather than more water if the dough is too crumbly. Although oil will aid slightly in the forming of a dough, adding moisture in the form of water is usually the best way to do this and to avoid a greasy pastry
  • this is a CRUMBLY dough. Be prepared to have some cracks in the dough when rolling and transferring. My biggest tip is to roll directly on a piece of parchment and using that as an aid in transferring the dough to your baking sheet
  • the recipe for the filling is ridiculously simple (which I love), but when using this filling for the frosting, there’s no instruction to strain the filling to remove the chia seeds or peels from the jam, which then creates a lumpy frosting

That being said, I was able to create these rustic but still beautiful blueberry pop-tarts that tasted pretty good! I’ve included my adaptation to the recipe below:

Yields: 4 pastries


For the Pastry

  • 1 1/3 cup almond flour, sifted
  • 1 cup gluten-free flour (I used Bob’s Red Mill 1:1)
  • ¼ tsp salt
  • 4 tbsp coconut oil plus 1 tsp melted for brushing on the pastries
  • 3 tbsp maple syrup
  • 4-5 tbsp cold water

For the Filling

  • 1 cup frozen blueberries
  • 1 tbsp maple syrup
  • 1 tbsp water
  • 1 tsp lemon juice
  • 1 tbsp chia seeds

For the Frosting

  • ¾ cup powdered sugar
  • 1 tbsp unsweetened almond milk
  • ½ tsp vanilla extract
  • 1 tbsp blueberry filling, strained


  1. Make the Pastry: In a large bowl, whisk together the dry ingredients for the pastry. Then, add in the coconut oil and using a fork or pastry cutter to incorporate the oil into the flour to create a find crumb texture.
  2. When the flour and oil has been incorporated, add in the maple syrup and 1 tbsp of water and mix until the liquid is incorporated. Continue to add 1 tbsp of water at a time until a dough begins to form.
  3. Transfer the dough onto a floured surface and work with your hands until a ball of dough forms (it will be crumbly). Shape into a rectangle and wrap in plastic and refrigerate for at least 20 minutes.
  4. Preheat oven to 350oF.
  5. Make the Filling: In a small saucepan, combine all of the filling ingredients except for the chia seeds over medium-high heat. Bring the mixture to a boil, then reduce the heat to low. Add in the chia seeds and stir to combine. Then use the back of a spoon to mash the blueberries.
  6. Continue to cook the filling until it has thickened up into a jam consistency, then remove from heat and allow it to cool. Reserve 1 tbsp of the filling for the frosting.
  7. Assemble: Take the dough from the refrigerator and split it in half. Re-wrap one of the halves and return to the fridge. Then roll out the second half on a lightly floured surface until the dough is about 1/8 inch thick. Using an index card or a ruler as a guide, cut the dough into four 3×5 inch rectangles.
  8. Transfer the rectangles onto a parchment lined baking sheet and spoon ~1-2 tbsp of the blueberry filling into the center.
  9. Repeat step 7 for the second half of dough and place on top of the filled rectangles. Use the back of a fork to seal the edges of the pastries and then brush the surface with some melted coconut oil.
  10. Bake at 350oF for 12-15 minutes, or until the edges are golden brown.
  11. While the pastries are baking, make the icing by first running the reserved 1 tbsp of blueberry filling through a fine mesh sieve. Then combine ingredients in a bowl and whisk until the sugar is dissolved.
  12. When the pastries are cooled, drizzle the frosting on top.

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