High Protein Gluten Free Pop Tarts
These homemade High Protein Gluten Free Pop Tarts are a delicious, guilt-free treat packed with wholesome ingredients, making them perfect for breakfast or snacks.
Ingredients
Dough Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup protein powder
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 pinch salt
Filling Ingredients
- 1/2 cup berries (raspberries, strawberries, or blueberries)
- 2 tablespoons chia seeds
- 1 tablespoon collagen powder (optional)
Glaze Ingredients
- 1/4 cup powdered sugar
- 1-2 tablespoons raspberry puree
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- Combine the almond flour, coconut flour, protein powder, and salt in a mixing bowl.
- In another bowl, whisk together the melted coconut oil, honey or maple syrup, and egg.
- Mix the wet and dry ingredients until a cohesive dough forms.
- Roll out the dough between two sheets of parchment paper and cut into rectangles.
Filling and Baking
- For the filling, mash the berries with chia seeds and collagen powder if using.
- Place some of the berry mixture on half of the dough rectangles, then cover with the remaining rectangles, pressing the edges to seal.
- Bake for 12-15 minutes or until they are golden brown.
- Allow to cool and prepare a glaze by mixing powdered sugar with raspberry puree, then drizzle this over the cooled pop tarts.
Notes
You can store these pop tarts in an airtight container at room temperature for up to a week or freeze them for longer shelf life. For serving, pair with yogurt or fresh fruit and consider adding nuts for texture.